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Deep-dish sweet potato gratin recipe at lynnecurry.com.

A Side Dish Fetish & a Deep-dish Sweet Potato Gratin

This sweet potato gratin recipe plays off the natural sweetness with thyme and parmesan for a very savory side dish.

Every holiday season, my mother would start writing menus in ballpoint on white notebook paper and stuff them into cookbooks.

Mom treated every holiday meal like it was a state dinner complete with silver service and china tea cups. And she relished it, because feeding people with love is one of the things that makes her who she is.

Deep-dish sweet potato gratin recipe at lynnecurry.com.

I did not inherit her penchant for a well-set table or holiday decorations. But I love shared meals and daydreaming about holiday menus.

Mostly what I think of are the side dishes. Stuffing, Brussels sprouts, butternut squash. green beans, roasted beets… these are the holiday foods that make me swoon.

And I always include a vegetable gratin to steal the show.

A Holiday Sweet Potato Gratin

Even as a kid, I never went for that popular perennial marshmallow-topped dish. Creating a flavor contrast is the key.

Pairing the natural sweetness of sweet potatoes with spices, herbs and other savory items {like these appetizer sweet potato wedges with peanut sauce} makes them irresistible in my book.

Deep-dish sweet potato gratin recipe at lynnecurry.com.

For this deep-dish sweet potato gratin, I layered slices with Yukon Gold potatoes along with savory thyme and parmesan cheese.

The Make-Ahead Gratin

A baked gratin is a terrific holiday side dish. Not only does it go with any type of main, from turkey to ham to lamb, but this side dish knows how to behave in a busy kitchen.

Behave? Yup, it can be prepped well in advance and baked in advance and will hold for hours in a warm spot in the kitchen.

Adapt a gratin to be dairy free by switching out the half and half {or cream} for chicken stock and skipping the cheese.

It travels well, too, so this sweet potato gratin is a terrific option if you’re traveling or unsure of what to bring to a group dinner. {The vegetarians will love you.}

Deep-dish sweet potato gratin recipe at lynnecurry.com.

So, wherever you are this holiday, I hope you enjoy loads of vegetable side dishes. And more importantly, the people you get to share it with.

Love gratins? Try my out-of-this-world caramelized cabbage and Swiss chard gratin recipes.

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Are you already planning your holiday menus? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.

Deep-Dish Sweet Potato Gratin

This gratin combines sweet potatoes and gold potatoes to make a simple and rich side dish or a vegetarian main course. For a dairy-free version, substitute stock for the cream and omit the parmesan cheese. It can be baked in advance and kept warm or reheated before serving.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Author Lynne Curry

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 medium sweet potatoes, thinly sliced
  • 4 large gold potatoes, such as Yukon Gold, thinly sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 cups half and half or chicken stock
  • 1 cup grated parmesan cheese

Instructions

  • Preheat the oven to 400°F. Lightly oil an 8-inch cast iron skillet with the olive oil. Combine the thyme, salt and pepper in a small bowl.
  • Place the sweet potato slices and the gold potato slices in separate bowls. Toss each with half of the seasoning mixture.
  • Overlap half of the gold potato slices to make a solid layer in the skillet. Top them with a layer using half of the sweet potatoes. Repeat the layering with the gold potatoes and end with a layer of sweet potatoes.
  • Pour the half and half over the potatoes. Cover with foil and put the skillet on a baking sheet to catch any drips. Bake for 40 minutes, then remove the foil and top with the cheese. 
  • Continue baking until the liquid is completely absorbed and the cheese is nicely browned, 15-20 minutes more. Remove the gratin from the oven and allow to set for 20 minutes before serving in wedges.

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