Holiday sweet potato sides get a sophisticated upgrade with this three-cheese gratin topped with crispy True Story Diced Pancetta. Recipe by Dana Plucinski of @baydish.
1 cup heavy cream
1 cup whole milk
2 tbsp fresh thyme leaves
3-4 large sweet potatoes, peeled
1 cup each of shredded gouda, parmesan, and sharp cheddar cheese
2 packs of True Story Foods Diced Pancetta
Salt and pepper, to taste
Directions
Preheat oven to 400°.
In a medium bowl, whisk together the heavy cream, milk, and thyme leaves. Add a pinch of salt and pepper. Set aside.
Using a mandoline, slice the sweet potatoes into ⅛ inch slices. Don’t worry if they’re not perfect.
Arrange the slices in a single layer in a 13 inch cast iron skillet. Cover with a drizzle of the cream mixture, and then sprinkle with a layer of cheese. Add a sprinkle of salt and a crack of pepper, then repeat the layering process until you’ve reached the top of the pan.
Bake for 30 minutes covered, then remove the lid and bake for 30 more minutes until cheese is deeply golden.
While the gratin is baking, preheat a saute pan to low heat. Add the two packs of True Story Diced Pancetta and slowly cook until you draw out the fat, then increase heat to medium. Cook the pancetta, stirring regularly, until crispy. Set on a paper towel to drain.
Remove the gratin from the oven and top with the pancetta. Let rest for at least ten minutes before serving. Enjoy!
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