Monday, November 26, 2012

Sweet Potatoes Au Gratin

First of all, happy late Thanksgiving!  My Thanksgiving was perfect.  I got to eat way too much with friends and family - exactly as it should be.

The day after Thanksgiving, you basically have two options.  You could either be out fighting strangers over amazing deals in big box retail stores.  Or you could be doing what I did: eating pie for breakfast, turkey sandwich with cranberry sauce for lunch, and a big helping of leftover sweet potatoes.
Thanksgiving leftovers are possibly even better than the day-of.  But, the same as every year, you will eventually get sick of leftovers.  You will be forced to make some fresh food.  But rather than stray too far from the holiday flavors, just slowly ease out of it.  Then you can ease right back into it all in time for Christmas.
One of my favorites for Thanksgiving is the sweet potato casserole.  And there's really no improvement needed there.  But this sweet potatoes au gratin dish is really creeping up there in the competition.

Recipe adapted from Giada de Laurentis
2 Tbsp. olive oil
1 large onion, chopped
2 cloves garlic, minced
1/3 c. heavy cream
1/4 c. chicken broth
1/4 tsp. rosemary
1 tsp. salt
3/4 tsp. black pepper
3 medium russet potatoes, peeled and cut into thin slices
2 medium sweet potatoes, peeled and cut into thin slices
1 1/2 c. grated gruyere cheese
1/2 c. grated asiago cheese
1/2 c. parmesan cheese

1.  Grease a 2-qt baking dish.

2.  In a large skillet, saute onions in olive oil until translucent.  Add garlic and cook for 2-3 minutes.  Stir in cream, chicken broth, rosemary, salt and pepper.  Remove from heat.

3.  Mix together cheeses in a large bowl, set aside.

4.  Spread 1/3 of potato slices around the bottom of the baking dish.  Cover with 1/3 of cheese mixture. Continue with potatoes then cheese, ending with cheese on top.

5.  Pour cream, onion mixture over the top.

6.  Bake covered for 45 minutes at 400˚ then remove lid/foil and cook for another 25 minutes until cheese is golden brown.  Let rest for 10 minutes before serving.

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