Sweet Potato Gratin with Burrata, Toasted Pine Nuts, and Rosemary Crumble

Introduction

If you’re looking to elevate your next dinner party or simply want a side dish that stands out, this Sweet Potato Gratin with Burrata, Toasted Pine Nuts, and Rosemary Crumble is the ultimate recipe. It combines the creamy, rich flavor of burrata cheese with the natural sweetness of sweet potatoes, while the toasted pine nuts add a delightful crunch. The rosemary crumble topping not only gives it an herby, fragrant aroma but also a crumbly texture that perfectly complements the creamy layers beneath. This dish is elegant, comforting, and perfect for the holiday season or any special gathering.


Ingredients

For the Gratin:

  • 4 medium sweet potatoes, peeled and thinly sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • Salt and pepper to taste
  • 1 cup grated Parmesan cheese
  • 1 ball of burrata cheese (approximately 8 ounces)

For the Rosemary Crumble:

  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh rosemary, finely chopped
  • ¼ cup toasted pine nuts
  • Salt and pepper to taste

For Garnish:

  • Fresh rosemary sprigs
  • Extra toasted pine nuts
  • A drizzle of olive oil

Preparation

Step 1: Prepare the Sweet Potatoes

  1. Preheat your oven to 375°F (190°C).
  2. Peel the sweet potatoes and slice them thinly (about ⅛-inch thick). Use a mandoline for even slices if possible.
  3. Toss the sweet potato slices with olive oil, minced garlic, salt, and pepper in a large mixing bowl.

Step 2: Make the Cream Mixture

  1. In a medium saucepan, combine the heavy cream and milk.
  2. Heat the mixture over medium heat until it begins to simmer. Remove from heat and set aside.

Step 3: Assemble the Gratin

  1. Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Arrange a layer of sweet potato slices at the bottom of the dish, overlapping slightly.
  3. Pour a bit of the cream mixture over the sweet potatoes and sprinkle with grated Parmesan cheese.
  4. Repeat the layers until all the sweet potato slices and cream mixture are used up. The top layer should be coated with Parmesan cheese.

Step 4: Bake the Gratin

  1. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
  2. Remove the foil and continue baking for an additional 15-20 minutes, or until the sweet potatoes are tender and the top is golden brown.

Step 5: Prepare the Rosemary Crumble

  1. While the gratin is baking, prepare the crumble. In a small bowl, mix the panko breadcrumbs, melted butter, chopped rosemary, and toasted pine nuts.
  2. Season with salt and pepper, and stir until the mixture is well combined.

Step 6: Add Burrata and Crumble Topping

  1. Remove the gratin from the oven and tear the burrata cheese over the top, distributing it evenly.
  2. Sprinkle the rosemary crumble mixture over the burrata.
  3. Return the dish to the oven and bake for an additional 10-12 minutes, or until the topping is crispy and golden brown.

Step 7: Serve

  1. Allow the gratin to cool for 5-10 minutes before serving.
  2. Garnish with fresh rosemary sprigs, extra toasted pine nuts, and a drizzle of olive oil.

Cooking Notes

  • For an extra layer of flavor, add a pinch of nutmeg or smoked paprika to the cream mixture.
  • Make sure the sweet potato slices are as thin as possible for even cooking. A mandoline slicer is highly recommended.
  • Burrata can be replaced with mozzarella or ricotta if needed, but the creaminess of burrata adds a unique texture.

Serving Suggestions

This gratin pairs wonderfully with roasted meats like lamb, chicken, or beef. It also makes a perfect vegetarian main dish when served alongside a fresh, green salad. For a festive touch, serve this gratin during Thanksgiving or Christmas as a unique side dish that will wow your guests.


Tips

  • Make Ahead: You can prepare the sweet potato layers and cream mixture ahead of time. Simply assemble the dish without baking, cover it, and refrigerate for up to 24 hours. When ready to bake, bring it to room temperature before placing it in the oven.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.
  • Variations: Feel free to experiment with different herbs like thyme or sage, and substitute pine nuts with walnuts or pecans for a different flavor profile.

Prep Time:

  • 20 minutes

Cooking Time:

  • 1 hour 15 minutes

Total Time:

  • 1 hour 35 minutes

Nutritional Information (per serving):

  • Calories: 320
  • Protein: 8g
  • Carbohydrates: 36g
  • Fat: 18g
  • Sodium: 450mg
  • Fiber: 5g
  • Sugar: 7g

Conclusion

This Sweet Potato Gratin with Burrata, Toasted Pine Nuts, and Rosemary Crumble is a decadent, flavorful dish that combines creamy, cheesy goodness with a crispy, fragrant topping. It’s an elevated take on the classic gratin and is sure to be a hit at any dinner table. Whether you’re making it for a holiday feast or a special family dinner, this gratin is guaranteed to impress. The combination of textures and flavors makes it a memorable and satisfying dish that will have everyone asking for seconds.

Print
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Sweet Potato Gratin with Burrata, Toasted Pine Nuts, and Rosemary Crumble


  • Author: Imili Johnson
  • Total Time: 1 hour 35 minutes

Ingredients

Scale

For the Gratin:

  • 4 medium sweet potatoes, peeled and thinly sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • Salt and pepper to taste
  • 1 cup grated Parmesan cheese
  • 1 ball of burrata cheese (approximately 8 ounces)

For the Rosemary Crumble:

  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh rosemary, finely chopped
  • ¼ cup toasted pine nuts
  • Salt and pepper to taste

For Garnish:

  • Fresh rosemary sprigs
  • Extra toasted pine nuts
  • A drizzle of olive oil

Instructions

Step 1: Prepare the Sweet Potatoes

  1. Preheat your oven to 375°F (190°C).
  2. Peel the sweet potatoes and slice them thinly (about ⅛-inch thick). Use a mandoline for even slices if possible.
  3. Toss the sweet potato slices with olive oil, minced garlic, salt, and pepper in a large mixing bowl.

Step 2: Make the Cream Mixture

  1. In a medium saucepan, combine the heavy cream and milk.
  2. Heat the mixture over medium heat until it begins to simmer. Remove from heat and set aside.

Step 3: Assemble the Gratin

  1. Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Arrange a layer of sweet potato slices at the bottom of the dish, overlapping slightly.
  3. Pour a bit of the cream mixture over the sweet potatoes and sprinkle with grated Parmesan cheese.
  4. Repeat the layers until all the sweet potato slices and cream mixture are used up. The top layer should be coated with Parmesan cheese.

Step 4: Bake the Gratin

  1. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
  2. Remove the foil and continue baking for an additional 15-20 minutes, or until the sweet potatoes are tender and the top is golden brown.

Step 5: Prepare the Rosemary Crumble

  1. While the gratin is baking, prepare the crumble. In a small bowl, mix the panko breadcrumbs, melted butter, chopped rosemary, and toasted pine nuts.
  2. Season with salt and pepper, and stir until the mixture is well combined.

Step 6: Add Burrata and Crumble Topping

  1. Remove the gratin from the oven and tear the burrata cheese over the top, distributing it evenly.
  2. Sprinkle the rosemary crumble mixture over the burrata.
  3. Return the dish to the oven and bake for an additional 10-12 minutes, or until the topping is crispy and golden brown.

Step 7: Serve

  1. Allow the gratin to cool for 5-10 minutes before serving.
  2. Garnish with fresh rosemary sprigs, extra toasted pine nuts, and a drizzle of olive oil.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes

Nutrition

  • Calories: 320
  • Sodium: 450mg
  • Protein: 8g

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