Another basic method – any potato, root vegetable, squash or a combination would work. It’s all about the olive oil, cream, garlic – and lots of it, not to mention the rosemary. I find when the slices are arranged vertically, the mush factor that often happens when the slices are on top of each other, is averted. Add a little salty crunch at the end in the form of grated parmesan and toasted nuts, and you’ve got one tasty side dish. So venture forth this holiday season and when you’re asked to bring a dish – look no further!
And wait for it – this becomes a delicious soup with the help of your food processor and a little water or stock.
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1. Using a mandoline (or your expert knife skills) thinly slice 2-3 sweet potatoes.
2. Keep slicing.
3. And to make sure you have enough for your chosen baking dish, have a dry run – line the slices up to check the fit – I need a few more slices.
4. Perfect!
5. Gather the supporting players.
6. In a large bowl combine the gratin ingredients starting with a little cream and olive oil.
7. Lots of minced garlic.
8. Chopped fresh rosemary (dried will certainly do) and S&P.
9. Get them in the bowl.
10. Give it all a good stir.
11. Dump in the sweet potato slices.
12. Using your hands, mix it all up so all the slices are nicely coated.
13. Grab the slices, line them up like cards, and put them vertically in your baking dish.
14. Just like this.
15. There will be odds and ends in the bottom of the bowl, along with a little extra cream mixture. Now what do you suppose we’ll do with that?
16. That’s right – pour it over the gratin, tucking in any bits.
17. Cover the dish with the lid, or simply use foil.
18. And into the oven.
19. Meanwhile, chop your nuts.
20. Toast your nuts.
21. Grate the parmesan.
22. Uncover the gratin; make sure it’s done by simply slipping a sharp knife into a slice or 2.
23. Sprinkle with parmesan.
24. And watch the magic happen.
25. That’s magic, right there.
26. Sprinkle with the toasted nuts.
27. Grab a spoon and simply slip it between the layers and start dishing it out.
28. Some for you …
29. Some for me.
30. And if you prefer soup – load a couple of cups in the blender or food processor and a cup or 2 of water or stock. Water is fine as this is loaded in the flavour department. Make it as thick or as thin as you like.
sweet potato gratin with toasted nuts & parmesan
INGREDIENTS & METHOD
Preheat the oven to 400°F
1. Cut into 1/8″-1/4″ slices:
- 2-3 sweet potatoes
2. Mix the following in a large bowl before tossing in the sweet potato slices:
- 1/4 cup olive oil
- 1/4 cup cream
- 5-8 garlic cloves, minced
- 1-2 tbsps. rosemary, chopped
- 1-2 tsps. each coarse salt & pepper
3. Arrange the slices vertically in a greased medium-sized oven-proof dish. The slices should fit snugly; scoop any remaining cream mixture over the top.
4. Cover with foil and bake for 45 minutes (or if your dish has a lid, use that).
5. Meanwhile, prep the following and set aside:
- 1/3 cup parmesan, grated
- 1/3 cup almonds, chopped & toasted
6. Remove the potatoes from the oven and immediately sprinkle with the cheese, followed by the nuts. Allow to cool slightly before serving.
get creative
- use any herbs, fresh or dried – oregano, basil, thyme, rosemary, parsley, cilantro
- add a teaspoon or two of a spice or herb blend to create a different gratin dish every time:
potato waffle fries
chicken cooked whole in a crockpot
chocolate almond bacon bark
cake with olive oil, almonds & citrus
roasted red pepper purée
