Skip the marshmallows and syrup this year — instead, try this stellar combination of sweet potatoes, shallots and gouda.
Thanksgiving prep tip: go ahead and make this the day before. On the day of your big meal, reheat it in a 300 degree oven until warm.
Sweet Potato Gratin with Shallots and Smoked Gouda
- 1 Pound sweet potatoes, peeled and cut into 2-inch pieces
- 1 Pound russet potatoes, peeled and cut into 2-inch pieces
- Coarse salt
- 1/4 Teaspoon cayenne pepper
- 1/4 Teaspoon nutmeg
- 1/4 Teaspoon minced fresh thyme (optional)
- 2-4 Tablespoons vegetable broth
- 1 Tablespoon olive oil
- 1 1/2 Cups thinly sliced shallots (about 4 large)
- 3/4 Cup grated smoked gouda (about 3 ounces)
1. Bring a large pot of salted water to a boil. Add sweet and russet potatoes and cook for about 20 minutes, until tender. Drain, return the the pot, and sprinkle cayenne pepper, nutmeg and optional thyme over potatoes. Add about 2 tablespoons of stock and mash until smooth. If the mixture is too dry, add more broth in 1 tablespoon increments. Season with salt to taste.
2. With a spatula, transfer potato mixture to greased baking dish, spreading evenly. Set aside for now.
3. Arrange oven rack so that the top rack is about 6 inches from the heat. Preheat oven to a broil.
4. Heat olive oil in a large skillet over medium-low heat. Stir in shallots and cook, stirring occasionally, for 5-8 minutes, or until the shallots have softened and are just starting to turn golden brown. Top the potato mixture with the cooked shallots, and then sprinkle cheese.
5. Broil dish for 2-3 minutes, until the shallots are crispy and the cheese has fully melted.