Sweet Potato and Bacon Gratin from BettyCrocker.com is an easy side for Thanksgiving dinner with lots of Florida flavor. Resist the urge to use half-and-half or milk in place of the cream, as it tends to break and result in a sauce with a curdled appearance.
Sweet Potato and Bacon Gratin
Yield: 8 servings
10 slices bacon, chopped
1 medium sweet yellow onion, chopped
2 cups heavy whipping cream
1 cup Progresso chicken broth
1 tablespoon finely chopped fresh thyme leaves
3 cloves garlic, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 1/2 pounds sweet potatoes, peeled, cut into 1/4-inch slices
1 cup freshly grated Parmesan cheese
2/3 cup Progresso plain panko crispy bread crumbs
2 tablespoons butter, melted
1. Heat oven to 375F. Spray a 13-by-9-inch (3-quart) baking dish with cooking spray.
2. In 12-inch skillet, cook bacon over medium heat 18 to 22 minutes, stirring occasionally, until crisp. Drain on paper towels. Reserve 1/4 cup bacon for garnish. Reserve 1 tablespoon drippings in skillet.
3. Add onion to skillet with drippings; cook over medium heat 5 to 7 minutes or until softened.
4. In 5-quart Dutch oven, add whipping cream, broth, cooked onions, thyme, garlic, salt and pepper. Heat to boiling over medium heat. Add sweet potatoes; cook 5 minutes, stirring occasionally.
5. In baking dish, layer half of the sweet potato mixture, half of the bacon and 1/2 cup of the Parmesan cheese. Repeat with remaining sweet potato mixture, bacon and Parmesan cheese. Spoon any remaining cream mixture over top. Cover with foil; bake 10 minutes.
6. Meanwhile, in small bowl, mix bread crumbs and melted butter. Stir to coat.
7. Remove foil; sprinkle bread crumb mixture over top. Bake uncovered 20 to 25 minutes or until potatoes are tender, top is browned and edges are bubbly. Remove from oven; let stand 15 minutes before serving. Garnish with reserved bacon and, if desired, a light sprinkling of chopped fresh thyme.