Ingredients with Measurements:
- 4 medium-sized camote (sweet potato), peeled and sliced into 1/4 inch rounds
- 1 cup grated cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup milk
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring salted water to a boil. Add the sliced camote and cook for 5-7 minutes or until tender. Drain and set aside.
3. In a small saucepan, melt the butter over medium heat. Add the heavy cream and milk, and stir until well combined. Remove from heat.
4. In the baking dish, arrange a layer of camote slices. Sprinkle with a third of the cheddar cheese and a third of the Parmesan cheese. Repeat with two more layers.
5. Pour the cream mixture over the top of the camote and cheese layers.
6. Cover the baking dish with foil and bake for 20 minutes.
7. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
8. Let the casserole cool for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 295
Fat: 20g
Carbohydrates: 18g
Protein: 11g
Sodium: 540mg
Sugar: 5g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as mozzarella, Gouda, or Swiss.
- You can use half-and-half instead of heavy cream.
- You can use coconut milk instead of milk for a dairy-free option.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add sliced onions or garlic for extra flavor.
- Top with breadcrumbs or crushed crackers for a crunchy topping.
Tips and tricks:
- Use a mandoline slicer to get even slices of camote.
- Make sure to drain the camote well after boiling to prevent the casserole from being too watery.
- Let the casserole cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic green beans
- Grilled asparagus
Troubleshooting advice:
- If the casserole is too watery, try draining the camote for longer or reducing the amount of cream mixture.
- If the cheese is not melted enough, bake for a few more minutes or broil for a minute or two.
Food safety advice:
Make sure to cook the camote thoroughly to prevent foodborne illness.
Food history:
Camote is a staple food in many cultures, including the Philippines, where it is often used in desserts as well as savory dishes.
Flavor profiles:
This casserole is sweet and savory, with a creamy and cheesy texture.
Serving suggestions:
Serve as a main dish or as a side dish with your favorite protein.
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Taste: Savory, Cheesy, Creamy, Comforting