22 September, 2015
Sweet Potato and Butternut Gratin
Gratin is one of my favorite side dishes to have in fall and winter time. It is hardy, starchy and cheesy goodness.
I found this recipe for Sweet Potato and Butternut Gratin in the November 2009 issue of Cooking Light and have been making it ever since! But I will warn you, this dish does take some time to make, as there are quite a few components. The ingredients list may be a little intimidating to some, but it is SO worth it!!
You start off this recipe by sautéing pancetta, shallots and garlic in a pan. Now I love pancetta as much as the next, but I use center cut bacon in this dish. I absolutely love the smoky taste that the bacon brings to the dish (without adding calories). You then add flour and milk, along with parmesan reggiano and thyme to make the cheesy sauce.
Now, the veggies need to be prepared. After slicing the potato, sweet potato and butternut squash, you have to boil each (individually). This is where we spend a lot of time on this recipe. I boil them in the same water, just separately. And make sure you salt the water!!
After all the vegetables are done, you layer them up in a baking dish and pour the sauce all over the top. now this is my favorite part…cover the top with shredded gruyere cheese. Now it cooks for 40 minutes and then broil for a couple minutes to crisp up the cheese.
This tastes amazing! The parmesan sauce is not too heavy, but super full of taste. The bacon adds a great smokey aspect. The thyme gives it a bit of a lightness and depth. The mix of potatoes and squash is genius! And the gruyere cheese topping adds just a bit of nuttiness and pulls all the flavors together.