Sweet Potato and Pancetta Gratin
- 2 medium sweet potatoes (1 pound)
- 4 ounces Gruyère cheese, shredded (1 cup)
- 4 ounces pancetta, cut into small dice (1 cup)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground white pepper
- 3/4 cup heavy cream
Heat the oven to 400°F. Generously coat a 12-cup muffin tin with butter, oil, or nonstick cooking spray.
Peel the sweet potatoes and slice into 1/8-inch-thick rounds. Put a slice of the sweet potato into each muffin cup. Top each with about a teaspoon of the shredded Gruyère and diced pancetta; sprinkle with a little salt and white pepper. Repeat twice, overlapping smaller sweet potato slices if necessary to make a full layer and using all the slices. Scatter the remaining cheese and pancetta on top. Spoon a tablespoon of heavy cream on top of each gratin.
Cover the pan loosely with a sheet of aluminum foil. Bake for 20 minutes. Remove the foil and bake, uncovered, for 20 to 25 minutes, until the sweet potatoes are tender.
Allow to cool for 10 minutes before removing the gratins from the muffin tin and serving.