Sweet potato gratin with chocolate wafer topping
1 medium, finely chopped
1 clove(s), large, finely chopped
¼ tsp(s), or more to taste
Fat free skim milk
Grated Parmesan cheese
Uncooked sweet potato(es)
2 pound(s), peeled and cut into 1/8- to 1/4-inch- thick slices
10 item(s), coarsely crushed by hand
- Preheat oven to 350°F. Coat 11/2-qt baking dish with nonstick spray. In large saucepan, melt butter over low heat. Add shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add flour, salt, 1/4 tsp black pepper, and allspice and whisk until smooth. Gradually whisk in milk. Bring to boil and cook, stirring often, until sauce is thickened, about 2 minutes. Remove from heat. Add cheese and stir until melted. Fold in potatoes.
- Transfer to prepared baking dish, spreading out potatoes and sauce evenly. Cover with foil and bake for 45 minutes. Top with wafer cookies. Bake, uncovered, until potatoes are tender, about 20 minutes more. If desired, sprinkle with more black pepper.
- Serving size: 1/2 cup