Beware: This Veggie Thanksgiving Side Dish May Be Better Than the Main Course
Categories: DIY Recipes

Beware: This Veggie Thanksgiving Side Dish May Be Better Than the Main Course

We’re warning you right now — don’t even try to work out the calorie content of this creamy, cheesy gratin. Kale and sprouts are all good, but this is what we call a real Thanksgiving treat. Sweet potato, Gruyère, cream and sage, layered together in a rich, elegant and delicious gratin. Take it along to your Thanksgiving or Friendsgiving get-together and every mouthful is guaranteed to be met with ‘Mmmmms’ and ‘Ahhhhhs’ of total bliss.

Ingredients:

Serves 8-10

— 2 cups heavy cream

— 2 Tablespoons finely chopped fresh sage

— 1/8 teaspoon ground nutmeg

— 1 large onion, peeled and thinly sliced

— 1 garlic clove, peeled and minced

— ¼ teaspoon salt

— ¼ teaspoon black pepper

— 1 Tablespoon butter

— 2¼ pounds sweet potatoes, peeled and thinly sliced

— 2 firmly packed cups shredded Gruyère cheese

— extra sage leaves to decorate

Instructions:

1. Preheat the oven to 400° Fahrenheit. Stir together the cream, sage, nutmeg, onion, garlic, salt and pepper and heat in a pan on medium heat for 5 minutes. Keep it just below boiling point if you can.

2. Lightly butter a 9 x 13-inch casserole dish with the butter. Spoon out one quarter of the cream and onion mixture, then layer one third of the sweet potatoes on top. Cover with another quarter of the cream and onion mixture.

3. Add another layer of potatoes, followed by cream, and then sprinkle on one third of the cheese. Finish off with a final layer of potatoes, cream and the rest of the cheese. Sprinkle on a little black pepper and cover the dish with aluminum foil.

4. Bake in the oven for 45 minutes, then take the aluminum foil off and cook for a further 15 minutes to allow the cheese to brown. Take out of the oven and sprinkle with a few sage leaves before serving.

Preheat the oven to 400° Fahrenheit. Stir together the cream, sage, nutmeg, onion, garlic, salt and pepper and heat in a pan on a medium heat for five minutes. Keep it just below boiling point if you can.

Lightly butter a 9 x 13-inch casserole dish with the butter. Spoon out one quarter of the cream and onion mixture, then layer one third of the sweet potatoes on top. Cover with another quarter of the cream and onion mixture.

Add another layer of potatoes, followed by cream, and then sprinkle on one third of the cheese. Finish off with a final layer of potatoes, cream and the rest of the cheese. Sprinkle on a little black pepper and cover the dish with aluminum foil.

Bake in the oven for 45 minutes, then take the aluminum foil off and cook for a further 15 minutes to allow the cheese to brown. Take out of the oven and sprinkle with a few sage leaves before serving.

What’s your favorite Thanksgiving side dish? Let us know in the comments section below!