Sweet Potato and Yukon Gold Gratin

Happy day before after Thanksgiving! (Oops. This should have been posted two days ago...)

If you have some extra potatoes and sweet potatoes lying around and you're looking for a new side to go with your left-over turkey, this could be it!

These potatoes were a perfect accompaniment to the Roasted Chicken with Preserved Lemon Marinade. Sweet, savory, creamy and comforting. I based my recipe off of this butternut squash and potato gratin recipe from the New York Times, and adapted it to what I already had in the house.



This gratin recipe could really be adapted to include other veggies, such as cauliflower, or any other sturdy vegetable that bakes well and pairs well with cheese. You can always take the advice of a good friend of mine, who has said to me more than once, 'What vegetable DOESN'T go well with cheese?!' I've yet to come up with an answer...

Recipe: Sweet Potato and Yukon Gold Gratin

You'll Need:
  • extra virign olive oil
  • 1 clove garlic, peeled and thinly sliced
  • 1 1/4 lbs each of sweet potatoes and yukon golds, scrubbed, peeled and cut into approx. 1/4" thick slices
  • 1 tsp herbs de provence (or an equal mix of dried herbs, such as thyme, rosemary, sage)
  • 1/4 tsp ground nutmeg
  • 1 generous cup of grated Gruyere cheese, tightly packed
  • 2 1/2 cups low-fat milk
  • salt
  • freshly ground black pepper

Preheat your oven to 375degrees. (When I made this with the chicken, I kept the oven at 350degrees. This worked perfectly, but my cooking time was almost a full 1/2 hour longer.)

Lightly oil a gratin or casserole dish. There should be even layers of potoates, not a single layer, so make sure not to use a dish that is too large. In a large bowl, toss together the potatoes, garlic, herbs, nutmeg, salt and pepper, a 1/2 cup of the cheese and a healthy sprinkle of salt and pepper. Arrange the potatoes evenly in the oiled dish. Pour milk evenly through potatoes and bake, uncovered for approx. 1 hour. The potatoes will float to the surface, so make sure to open the oven every 20 minutes or so to press the potatoes gently down. This will help prevent any overflow. After 1 hour, sprinkle the remaining cheese over the potatoes and bake 30 minutes or until the cheese is golden. Remove from oven and let rest 10 before serving.

NOTE: This can be made ahead of time and reheated closer to your meal time. This dish is also easy to reheat if there are leftovers.

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