Sweet Potato Broccoli Gratin
Serves: 6
  • 2 large sweet potatoes, washed, peeled and thinly slices
  • 2 cups broccoli florets
  • 2 tablespoons Rich & Creamy MELT
  • 1 cup chopped leeks
  • 2 tablespoons cornstarch
  • 1¾ cups warm milk
  • 2 cups grated Gruyère cheese, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  1. Preheat oven to 400 degrees F. and lightly spray an 8X8 inch square baking dish with nonstick spray
  2. Toss together the sliced sweet potatoes and broccoli florets and add into prepared dish. Set aside.
  3. In a medium-sized saucepot, heat MELT over medium heat.
  4. Add leeks and cook, stirring frequently, until the leeks are soft (about 5 minutes).
  5. Add in cornstarch and stir until the leeks are well coated.
  6. Whisk in the warm milk and continue stirring until the mixture comes to a slow boil.
  7. Reduce heat to medium low and add in 1 cup of grated Gruyère cheese, whisking until cheese is fully melted.
  8. Add in the garlic powder, nutmeg, and salt and stir well.
  9. Pour the cheese mixture over the top of the sweet potatoes and broccoli and gently mix together.
  10. Sprinkle remaining 1 cup grated Gruyère cheese on top of the gratin.
  11. Bake for 40 to 45 minutes until the potatoes are soft and the cheese is lightly browned.
Recipe by Melt Organic Buttery Spread at http://www.meltorganic.com/sweet-potato-broccoli-gratin/