Healthy Sweet Potato Gratin | Slimming World Friendly Recipe – Fatgirlskinny.net
If you’re looking for a comforting, hearty dish that won’t derail your healthy eating goals, this Healthy Sweet Potato Gratin is just the ticket. Packed with layers of tender sweet potatoes and a creamy, cheesy sauce, it’s a lighter twist on the classic gratin that’s perfect for any occasion. Whether you’re serving it as a side dish or enjoying it as a main, this gratin is sure to satisfy without the guilt.
This sweet potato gratin is as nutritious as it is delicious, offering a great source of vitamins, fibre, and a touch of indulgence. By swapping out regular potatoes for sweet potatoes and using a lighter sauce, you get all the comfort of traditional gratin with a healthier twist. It’s an easy, crowd-pleasing recipe that you’ll want to make again and again.
Why you’ll love this recipe….
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Nutritious and Delicious: Sweet potatoes are packed with vitamins, fibre, and antioxidants, making this gratin not only tasty but also incredibly nutritious.
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Light Yet Satisfying: By using low-fat crème fraîche and reduced-fat cheddar, you get all the creamy, cheesy goodness of a traditional gratin without the extra calories.
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Simple and Quick to Make: With just a few simple steps and minimal prep time, this dish is easy to whip up, even on busy weeknights.
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Perfect for Any Occasion: Whether served as a comforting side dish or a standout main, this gratin is versatile enough for everyday meals or special occasions.
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Family-Friendly: The natural sweetness of the potatoes and the creamy sauce make this a dish that everyone in the family will enjoy, including picky eaters!
Batch Cook – Storage Information
If you’re into meal prepping or just want to make sure you have a healthy dish ready for the week, this Healthy Sweet Potato Gratin is perfect for batch cooking.
Storing in the refrigerator
Once you’ve cooked the gratin, let it cool completely to room temperature. Then, cover the dish tightly with cling film or transfer the gratin into an airtight container. Store it in the fridge for up to 3 days. When you’re ready to enjoy, you can reheat individual portions or the entire dish as needed.
Storing in the Freezer:
For longer storage, this gratin freezes beautifully. After baking, allow the gratin to cool completely. You can freeze the entire dish or divide it into individual portions for easier reheating. Wrap the gratin tightly in cling film and then in a layer of foil, or transfer portions to airtight freezer-safe containers. Label with the date and freeze for up to 3 months. When you’re ready to eat, defrost the gratin in the fridge overnight before reheating.
Reheating:
When it’s time to reheat your Healthy Sweet Potato Gratin, there are a few methods depending on your preference:
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In the Oven: Preheat your oven to 180°C (160°C fan) or Gas Mark 4. If reheating from the fridge, bake the gratin for 20-25 minutes until heated through and the top is bubbly. If reheating from frozen, cover with foil and bake for 45-50 minutes, removing the foil for the last 10 minutes to crisp up the top.
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In the Microwave: For a quicker option, reheat individual portions in the microwave. Place the portion on a microwave-safe plate, cover with a microwave-safe lid or cling film, and heat on medium power for 2-3 minutes, or until heated through.
No matter which method you choose, your gratin will come out warm, comforting, and delicious!
Can this recipe be adapted?
Yes, this Healthy Sweet Potato Gratin recipe can be adapted in several ways to suit different tastes, dietary needs, or available ingredients. Here are a few ideas:
1. Make It Vegan
To make the recipe vegan, you can swap out the crème fraîche and cheese for plant-based alternatives. Use a dairy-free cream or cashew cream for the sauce, and replace the cheese with your favourite vegan cheese. This adaptation will still give you a creamy and satisfying dish, while keeping it dairy-free.
2. Add Extra Veggies
You can easily add more vegetables to this gratin for extra nutrition and flavour. Consider adding layers of thinly sliced courgettes, spinach, or mushrooms between the sweet potato slices. This not only boosts the nutritional value but also adds variety to the dish.
3. Switch Up the Flavours
If you want to change the flavour profile, try using different herbs and spices. Swap the thyme for rosemary or sage, or add a pinch of nutmeg to the sauce for a warm, earthy taste. You could also add a bit of spice by incorporating a touch of cayenne pepper or smoked paprika.
4. Use Different Potatoes
If you prefer or want to mix things up, you can use regular potatoes, such as Maris Piper, in place of or alongside the sweet potatoes. This creates a more traditional gratin with a slightly different flavour and texture.
5. Make It Protein-Packed
To turn this side dish into a more substantial main course, add a layer of cooked, shredded chicken or turkey between the sweet potato slices. You can also include cooked lentils or chickpeas for a vegetarian protein boost.
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Healthy Sweet Potato Gratin
- 4 Medium Sweet Potatoes [Peeled and thinly sliced]
- 1 Small Onion [Diced]
- 2 Cloves of Garlic [Crushed]
- 200ml Low-fat crème fraîche
- 100ml Semi-skimmed milk
- 1 tsp Mustard powder [Mixed with 3 tbsp of water into a paste]
- 60g Reduced-fat mature cheddar cheese [Grated]
- ½ tsp Dried Thyme
- Salt and black pepper, to taste
- Low calorie cooking spray
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Preheat the oven: Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Lightly grease a baking dish with a small amount of low calorie cooking spray.
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Prepare the sweet potatoes: Peel the sweet potatoes and slice them thinly, about 3-4mm thick. You can use a mandoline for even slices or a sharp knife.
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Cook the onions and garlic: In a small pan, heat some low calorie cooking spray over medium heat. Add the sliced onion and cook for 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes. Remove from heat.
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Make the sauce: In a mixing bowl, combine the low-fat crème fraîche, semi-skimmed milk, mustard powder mix, and half of the grated cheddar cheese. Stir in the thyme, and season with salt and black pepper to taste.
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Assemble the gratin: Layer half of the sweet potato slices in the prepared baking dish, overlapping them slightly. Spread the cooked onion and garlic mixture over the top. Pour half of the sauce over the onions. Then, layer the remaining sweet potato slices on top and pour over the rest of the sauce.
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Top with cheese: Sprinkle the remaining grated cheddar cheese over the top layer of sweet potatoes.
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Bake: Cover the dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the sweet potatoes are tender and the top is golden and bubbling.
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Serve: Let the gratin cool for a few minutes before serving. Garnish with a sprinkle of fresh thyme if desired, and enjoy!
Have you created this recipe?
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