1 day ago
Wednesday, November 16, 2011
I know I'm bossy.
So I say, make this for your Thanksgiving sweet potato side this year!
It's as good as my usual sweet potato gratin, and even better. You will have your guests begging for more.
It was so delicious, I couldn't stand it.
You can prepare this the day before, and bake it on turkey day.
Here is the original recipe that serves 8, but feel free to double and or make it double decker!:
Sweet Potato Gratin w/ Caramelized Onions and Sage:
2 tablespoons unsalted butter
2 medium onions, peeled and sliced into thin half moons
3 pounds sweet potatoes or yams (3 large potatoes)
Kosher salt and freshly ground black pepper
4 garlic cloves, minced
1/4 cup fresh sage leaves, finely chopped
1/4 teaspoon chipotle pepper powder (optional)
1 cup heavy cream
1 tablespoon unsalted butter
2 tablespoons finely chopped sage leaves
1/2 cup fine dried breadcrumbs
1/2 cup grated Parmesan cheese
Heat the oven to 350°F and lightly grease a 9x13 casserole or gratin dish (I used my favorite once a year French Apilco gratin dish) with butter. Heat the butter in a heavy skillet and when it foams up, add the onions. Sprinkle them lightly with salt. Slowly caramelize the onions over medium heat, stirring frequently. This will take at least 15 minutes.
While the onions are caramelizing, peel and slice the potatoes about 1/4" thick. You can use a mandolin if you like, but I enjoyed the pain of slicing the potatoes w/ my Santoku knife.
Tile half of them in the prepared casserole dish, overlapping them in tight rows or a spiral. Sprinkle them lightly with salt and pepper.
When the onions are dark brown, add the garlic and cook just until golden. Finely chop the sage and add this to the onions, along with the chipotle powder and cream. Bring to a simmer and cook until the cream is slightly reduced, this only takes about 2 minutes total, then remove from the heat.
Use a slotted spoon to remove the onions and garlic from the cream. Spread the onions over the layer of sweet potatoes in the gratin dish.
Layer the remaining potatoes on top, forming a tight spiral or rows.
Sprinkle lightly with kosher salt and black pepper. Pour the cream from the skillet over the top. It will look like there isn't enough cream; it won't cover the potatoes or fill up the dish. Resist the impulse to add more cream, however, I promise that there is enough liquid to cook the potatoes, and adding more may cause the potatoes to get mushy and fall apart. Obey!
Bake uncovered for 30-35 minutes or until the potatoes are just tender and the cream is golden brown and bubbling. (Note: Baking time depends on how thick you cut your potatoes. The 30-35 minute time is based on 1/4" thick slices).
Meanwhile, heat the remaining tablespoon of butter in the skillet and toast the reserved chopped sage and the breadcrumbs until golden and fragrant, only a minute or two. Remove from the heat and toss with the Parmesan.
Sprinkle this over top of the gratin and drizzle the top lightly with olive oil.
Return the dish to the oven for about 15 minutes or until brown and crispy. Let cool for at least 15 minutes before slicing and serving.
This was amazing.