Sweet Potato Gratin

This showstopping sweet potato gratin with Hasselback-cut potatoes combined with rich and creamy Spinach, Artichoke & Parmesan Dip & Spread will be the star of your next holiday dinner. An easy side dish for Thanksgiving and Christmas dinners, or for any time you need a simple, flavorful recipe to complete your menu.

Ingredients

• 4 large sweet potatoes, peeled and thinly sliced with a knife or mandolin
• 1 10-oz container La Terra Fina Spinach Artichoke & Parmesan Dip & Spread
• ½ cup whole milk or heavy cream
• ½ teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1 cup grated Gruyère cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter, cut into small pieces

Instructions

1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish with cooking spray.
2. Combine the Spinach Artichoke & Parmesan Dip & Spread with the milk, nutmeg, salt, and pepper. Mix well to combine.
3. Arrange the potatoes in the greased baking dish, arranging them side by side so they are aligned vertically around the perimeter. Continue adding potato slices around the perimeter and then into the center until all the potatoes have been added. The potatoes should be very tightly packed. If there is extra space in the dish, slice another potato.
4. Spoon the spinach-artichoke mixture evenly over the potatoes until they are all coated.
5. Top with grated Gruyère and Parmesan cheese. Dot the potatoes with small pieces of butter.
6. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 25-30 minutes until the sweet potatoes are tender and the top is golden brown and bubbly.
7. Allow to cool for a few minutes before serving. Enjoy!