Forage

whole food ~ well made

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

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

Every holiday season, my mother would start writing menus on white notebook paper and stuff them into cookbooks. My parents entertained from Thanksgiving to New Years, mostly our loud, fun-, and appetizer-loving family.

{It’s likely that I never arrived to the dinner table with anything resembling hunger, what with all the shrimp cocktail and tiny meatballs.}

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.

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.

Take the turkey. Stuffing, Brussels sprouts, butternut squash. green beans, roasted beets… these are the holiday foods that make me swoon.

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

Take sweet potatoes. I never went for that  popular perennial marshmallow-topped dish. Even as a kid, my sweet tooth had limits. But that is no reason to forsake sweet potatoes any longer.

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

A Holiday Potato Gratin

Creating a flavor contrast is the key, like in this deep-dish sweet potato gratin. For this gratin, I layered them with Yukon Gold potatoes along with savory thyme and parmesan cheese.

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

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. 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.

For another thing, you can adapt a gratin to be dairy free simply by switching out the half and half {or cream} for chicken stock and skipping the cheese.

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

So, wherever you are this holiday, I hope you enjoy loads of vegetable side dishes. #eatyourveggies And more importantly, the good {and maybe even loud} people you share it with.

Subscribe

and become a forager

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

  1. 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.

  2. Place the sweet potato slices and the gold potato slices in separate bowls. Toss each with half of the seasoning mixture.

  3. 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.
  4. 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. 

  5. 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.

share your thoughts

Your email address will not be published. Required fields are marked *