Posts
This
savory Sweet Potato Gratin recipe offers a lighter,
sophisticated twist on a classic comfort food side dish. By using olive oil
instead of butter and water instead of cream, it focuses on the earthy flavor
of the sweet potatoes, accented by nutty dairy or non-dairy Gruyère
cheese.
Ingredients (serving size 6):
6 medium organic sweet potatoes, peeled and sliced 1/8-inch thick
(best with mandoline slicer)
1/2 cup fresh parsley, chopped
1 cup Gruyère cheese, shredded
1 tbsp. black sesame seeds
1 tsp. sea salt
1/4 cup + 1 tbsp. olive oil (divided)
1/2 cup warm water
Instructions:
Prep: Preheat oven to 400°F. Grease a 9x13 inch or similar 2-quart
baking dish with 1 tbsp. olive oil.
Mixture: In a large bowl, mix the potatoes, parsley, cheese, salt,
black sesame seeds, and the 1/4 cup olive oil.
Assemble: Arrange the ingredients in the baking dish, overlapping
slightly. Pour the 1/2 cup warm water over the dish after layering to ensure it
steams properly.
Bake: Cover with foil and bake for 45 minutes. Remove foil and
bake for another 15 minutes, until the top is golden and potatoes are tender.
Rest: Let the gratin rest for 10-15 minutes before serving to
allow the gratin to set.
Pairings: This delicious sweet potato gratin pairs best with bright,
crunchy, or savory plant-based dishes to balance its creaminess. Excellent
pairings include a simple leafy green salad, garlic-sautéed kale, spicy roasted
cauliflower, or a protein-rich side like herb-roasted chickpeas or butter
beans.
Enjoy!
Let me know how you made it and share a picture!
Chef Ellie Lavender
Plant-Based
Mediterranean Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine
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