Since Thanksgiving is right around the corner, I thought I’d share some easy side dish ideas. Whether you are hosting turkey day or going to friends, this sweet potato gratin will be sure to be a hit. Personally, I think sweet potatoes are a crucial part of traditional thanksgiving dinner, but I never understood the overly sweet brown sugar and marshmallow version. This simple, savory take is delicious…..thinly sliced, soft cheesy, creamy sweet potatoes baked to perfection. For pure Thanksgiving indulgence, I would use half and half or heavy cream, but whole milk works too. Enjoy!
- 3 medium sweet potatoes, peeled and thinly sliced with knife or mandoline
- ½ teaspoon salt
- fresh ground pepper
- 1 tablespoon sliced fresh chives plus more for garnish
- 1 cup freshly grated parmesan cheese
- 2 cups milk or ½ and ½
- chives for garnish
- Pre-heat oven to 400 degrees.
- Butter or oil a medium cast iron skillet.
- In a medium bowl, combine potatoes, salt, pepper, ½ cup parmesan cheese and chives and toss to coat well.
- Transfer to skillet and pour milk, just to cover potatoes.
- Bake 30 minutes, remove from oven and carefully drain off a bit of the liquid (about ⅓ cup). Sprinkle the remaining cheese over the top and return to the oven.
- Bake another 45-50 minutes, until the milk is absorbed, the potatoes are soft and the top and edges are golden and around the edges.
- Let rest at least 20 minutes before serving. Garnish with chives.
- Can be made ahead of time and reheated in the oven or microwave for serving.
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