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A golden brown sweet potato gratin in a ceramic baking dish with melted cheddar cheese and fresh chives.

Sweet Potato Gratin with Roasted Chicken & Cheddar Cheese Sauce

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 2 lbs sweet potatoes, peeled and sliced to 1/8 inch thickness
  • 2 cups roasted chicken breast, shredded
  • 3 tbsp unsalted butter
  • 3 tbsp all -purpose flour
  • 2 cups whole milk
  • 2.5 cups sharp cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh chives, finely chopped

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch ceramic baking dish.
  2. In a heavy-bottomed saucepan, melt butter over medium heat and whisk in flour to create a blond roux, cooking for 2 minutes.
  3. Slowly temper the roux with milk, whisking continuously until the mixture is smooth and thickened.
  4. Incorporate 2 cups of shredded cheddar cheese, salt, pepper, nutmeg, and garlic powder into the sauce until fully melted and homogenous.
  5. Arrange half of the sweet potato slices in the base of the prepared dish in an overlapping pattern.
  6. Distribute the shredded roasted chicken evenly over the first layer of sweet potatoes.
  7. Pour half of the cheddar cheese sauce over the chicken layer.
  8. Top with the remaining sweet potato slices and pour the remaining sauce over the top, ensuring full coverage.
  9. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  10. Remove the foil, sprinkle with the remaining 0.5 cup of cheddar cheese, and bake for an additional 20 minutes until the potatoes are fork-tender and the surface is golden brown.
  11. Allow the gratin to rest for 10 minutes before garnishing with chives and serving.