Sweet Potato Casserole with Milk Sauce
4 servings
90 minutes
Sweet potato casserole with milk sauce is a refined dish of European cuisine that combines the delicate taste of sweet potato with the richness of milk sauce and the spiciness of garlic. The origins of casseroles date back centuries when they were prepared as a convenient way to combine simple ingredients into a hearty and aromatic dish. This variation features a subtle balance of creamy texture and light buttery notes complemented by melted suluguni cheese. The casserole is perfect for both cozy family dinners and festive tables. It can be served as a standalone dish or as a side to meat and vegetable dishes. Thanks to the sweet potato, it gains a pleasant sweetness that harmonizes with spicy seasonings and herbs, making each bite a true delight.
1
Wash and clean the potatoes and sweet potatoes. Cut into thin round slices. Potatoes can be soaked in water to remove starch. In a separate bowl, crack an egg, pour in milk, and add finely chopped garlic, dried herbs, salt, and pepper to taste. Whisk with a fork.
- Potato: 1 piece
- Orange sweet potato: 1 piece
- Chicken egg: 1 piece
- Milk: 200 ml
- Garlic: 1 clove
- Dried parsley: pinch
- Salt: pinch
- Ground black pepper: pinch
2
Grease the form with a piece of butter. Then layer the potatoes and sweet potatoes. Once half of the layers are laid down, salt, pepper, and place pieces of butter on top. Then add the next layer, salt and pepper again, and place pieces of butter.
- Butter: 50 g
- Potato: 1 piece
- Orange sweet potato: 1 piece
- Salt: pinch
- Ground black pepper: pinch
- Butter: 50 g
3
Pour the sauce on top and bake in the oven at 180 degrees for 1 hour and 15 minutes. Then take it out, place thinly sliced suluguni cheese on top, and bake for another 15 minutes.
- Milk: 200 ml
- Suluguni cheese: 250 g
