Mashed Sweet Potato Gratin with Smoked Gouda and Shallots

What You Need:

  • 1 pound russet potatoes, peeled and cut into 2-inch chunks
  • 1 pound sweet potatoes, peeled and cut into 2-inch chunks
  • Salt and pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon nutmeg
  • 1/2 crushed rosemary
  • 2 to 4 tablespoons chicken or vegetable stock or low-sodium broth
  • 1 tablespoon olive oil
  • 4 large shallots (6 ounces), thinly sliced (1 1/2 cups)
  • 3 ounces smoked Gouda cheese, grated (3/4 cup)

How to Make It:

In a large pot of boiling water, cook all of the potatoes with a large pinch of salt until fork tender, about 20 minutes. Drain and return the potatoes to the pot. Add the cayenne, nutmeg, rosemary and 2 tablespoons of the stock. Mash the potatoes until creamy and almost smooth, adding more broth if needed. Season with salt, then spread the mashed potatoes evenly in a medium baking dish. Meanwhile, preheat the broiler with the rack 6 inches from the heat. In a large, nonstick skillet, heat the olive oil. Add the shallots and cook over moderate heat, stirring occasionally, until softened and light golden, 5 to 8 minutes. Scatter the shallots over the potatoes, then top with the cheese. Broil the gratin until the cheese is melted and the shallots are crisp, 2 to 3 minutes. Serve immediately or keep warm in a 300° oven.

Recipe adapted from: Food and Wine

This entry was posted in . Bookmark the permalink.