The sweet potato is something of a miracle to me: sweet like caramel, potato like potato, useful like potato… (OK, so it’s a potato that’s sweet).
Welcome to my winter afternoon experiment. What happens when I combine two of the best foodstuffs: sweet potato and French raclette cheese, together, in heat, and with aromatics? The answer is really, really good things.
Let your tummy and taste buds run amuck with this winter comfort-times-comfort food. Raclette cheese has never posed any problems for me on the digestive front, and completely changes taste when melted into something semi-sweet, semi-dry, completely luscious. And as for the sweet potatoes, onions, and garlic? Well, shiver me timbers, that’s not even worth explaining why it’s so good.
1 sweet potato, thinly sliced into full moons
1/4 yellow onion, thinly diced
2 cloves garlic, minced
1 tbs. high heat oil
1/4 tsp. sea salt
1/4 tsp. paprika
3-4 ounces French or Swiss Raclette cheese, thinly sliced
Preparation time: 5 minutes
Cook time: 30-35 minutes
Serves 2 as a side, 1 as a hearty main dish
Spread half of the mixture on the bottom of a smaller baking pan (I used a bread pan). Spread out the onions evenly over the bottom layer, then top with half of the cheese, evenly spread with no overlap. (Use as much or little cheese as you want– the more cheese, the cheesier! [obviously.]) Spread the remainders of the potato mixture on top, and then top evenly with the remainder of the cheese.
2. Bake for 25-30 minutes, or until cheese is melted and potatoes are just soft enough to poke through with a fork.