Individual Sweet Potato Gratins with Creme Fraiche, Onions and Bacon

By lorik

Ingredients

• 4 pieces bacon, diced
• 1/2 cup onion, diced
• 1 teaspoon garlic, minced
• 2 cups sweet potatoes, thinly sliced (1/8" thick)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup whole milk
• 3 tablespoons creme fraiche
• 1/2 teaspoon nutmeg
• 1 tablespoon brown sugar
• salt and black pepper, to taste
• parmesan cheese, grated, to taste

Details

Servings 2
Adapted from food52.com

Preparation

Step 1

Lightly grease 2 individual baking dishes (I used a bowl that holds roughly 1 1/2 cups). Preheat the oven to 350 degrees.
In a small saute pan, cook the bacon over medium heat until crisp. Remove from heat, and toss with onion and garlic.
In a small pot, melt the butter over medium heat. Stir in the flour, and cook until the mixture is well combined but still pale. Stir in the milk and the creme fraiche.
Reduce the heat to low and bring the bechamel to a simmer. Stir in nutmeg, brown sugar, salt, and pepper.
Layer 4-6 slices of potato at the base of each of the prepared baking dishes. Top with a few tablespoons of bechamel, and a few spoonfuls of the bacon mixture. Repeat with another layer of potatoes, another layer of bechamel, and more bacon. Top with one last layer of potatoes, and spoon remaining bechamel over the top. Finish with a sprinkling of grated parmesan cheese.
Bake the gratins until they are bubbly around the edges and cooked through, about 15-20 minutes. Let cool slightly before serving.