Home Sweet Potato Home Au Gratin

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I don't usually write reviews, but this dish got so many compliments and I was so very satisfied with the results that I felt compelled to register and add my comments. This was an amazingly easy recipe that cooked up beautifully and in a flash. Usually I like to tweak recipes, but on this occassion I stayed true to the recipe and I felt that it didn't need any modifications. I brought it to a Christmas gathering last night and everyone RAVED about the dish. To minimize clean up, I used an enameled cast iron skillet so I could go straight from stove top to oven and then transport to the party with no mess or fuss. I have shared the recipe now with everyone at the party and it will be going into my personal favorites recipe binder!

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We should have had leftovers but we scraped the bowl clean. Absolutely delicious.

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Fantastic recipe! My family loved this recipe and thanksgiving was a great success thanks to Food Network!

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Great recipe! Easy and if you take the time to Reduce and thicken the cream, like the recipe calls for, you will have a new favorite dish. It's a bit rich with the cream and sweetness but that's what makes this recipe a perfect dish for holiday meals. I can't wait to make it for Thanksgiving!! Christmas, too!

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In my opinion, this was flavorless. The other reviewers are right that you need to reduce the cream and milk a good deal otherwise this is runny. It also definitely needs more salt than is called for. I thought the the cheese on top did not go at all with the other flavors. When I saw it in the recipe I thought it was a little strange but that I would give it a try. Not a good addition. All in all, I think this recipe would need to be drasitically revamped in order to have a great dish.

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Excellent dish. I made a few adjustments though:
1 1/2 teaspoon cinnamon, 1 teaspoon nutmeg, 1 cup Asiago cheese added to the milk/cream mixture, 2 tablespoons butter to the milk/cream mixture, and 1 cup grated cheddar to the topping because my girls love cheesy dishes. Turned out fantastic! I put this recipe into my personal recipe book.

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I made this dish tonight and my family loved it.I did not have chedder cheese on hand so I added parmersan cheese, and before serving it sprankled brown sugar on top, It was great.

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I always will make a dish before serving it, especially to guests. This dish needs more salt and pepper than the recipe calls for, otherwise the sweetness overpowers it. I thought that the cheddar cheese would give it the salt factor, but I was wrong. To really make it shine, I doubled the salt and pepper according to the recipe. I dusted the top with paprika to give it color before baking. (I only cook with kosher salt so that maybe the reason that it needed the extra salt. My guests raved about it and had to give them the recipe before they left. It's a keeper.

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If you heat up the milk and the cream with the spices first and let it reduce before putting in the sweet potato slices, then it's not runny. Once you reduce the sauce, put the sweet potatos in the skillet with the sauce and then cover with a lid to ensure that the potatos get cooked. Once they are cooked, ,then put in the baking dish and bake as directed. This process allows the milk/cream sauce to reduce first, then the cover allows the potatos to fully cook without worrying they will get too soft.

Cheers

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We tried this recipe for Thanksgiving. It never thickened and was runny. The taste was very nice with the spices used, but it was very, very runny. No one had seconds.