This sweet potato and mushroom gratin is an easy treat

I’m slowly getting into vacation mode and looking for excuses to indulge myself. Sometimes it looks like a caramel filled candy after lunch. Sometimes it can be a crisp gin martini with extra olives. Sometimes it’s a piece of pie in the afternoon. Other days, it could be a rich dinner with this sweet potato gratin with mushrooms and thyme at its center.

I started imagining this recipe when the days were still hot and humid. That’s how it is with recipe development — we always work a season or two ahead. But I could imagine how cold the air would be in November and what I would like to eat after a wet day of cold hard rain. Soup is the easy answer, but if you’re looking for something a little luxurious, consider this one-pan gratin with tender vegetables bathed in a thyme-scented savory cream, sprinkled with mushrooms.

Guide to sweet potato varieties: how to choose, prepare and store them

I love that it’s served simply, with a quick and crunchy green salad with a side lemon vinaigrette to liven up the plate.

It’s not everyday food, it’s extravagance. Simple, and not too expensive, the gratin works as a main course or as an accompaniment. It might even be nice as an accompaniment to your Thanksgiving meal.

Speaking of: It’s the best part of Thanksgiving, isn’t it, the sides? I think so. I can’t wait to fill my plate with stuffing, mashed potatoes, sweet potatoes, green beans, roasted carrots, salad, rolls, cornbread, macaroni and cheese , cranberry sauce and maybe a tiny bit of turkey.

Sweet potato and mushroom gratin

• If you can’t have an onion >> skip it.
• No sweet potatoes? >> This would work with thinly sliced ​​squash or other types of potatoes.
• You’re out of parmesan? >> Use another hard, melting cheese such as Gruyere or Cheddar.

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• 2 tablespoons unsalted butter
• 1/4 small yellow onion (1 ounce), sliced ​​(optional)
• 6 ounces small mushrooms (any kind), sliced
• 1/4 teaspoon fine salt, more if needed
• 1 3/4 cup heavy cream, divided
• 3/4 cup (3 ounces) grated parmesan cheese, divided
• 2 large sweet potatoes (1 1/2 pounds total), peeled and thinly sliced
• 1 sprig of fresh thyme, plus a few fresh thyme leaves for garnish (optional)

Place a rack in the middle of the oven and preheat to 400 degrees.

In a large skillet over medium-high heat, melt the butter. When it starts to sizzle, add the onion, if using, mushrooms and salt. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 5 minutes. Add about 1/2 cup heavy cream, using this to help scrape up any browned bits from the bottom of the pan. Add the rest of the cream and quickly incorporate about half of the cheese. Nestle the sweet potatoes with the mushrooms, adjusting them to a flat layer, and add the sprig of thyme, if using. Bring to a boil. Remove from the heat, cover the pan tightly with aluminum foil and transfer to the oven.

Bake for 25 minutes, then remove foil and top with remaining cheese. Continue cooking, uncovered, for another 10 to 15 minutes, or until the potatoes are tender. Garnish with thyme leaves, if desired, and serve hot family style.

Calories: 660; Total fat: 51g; Saturated fat: 31g; Cholesterol: 177mg; Sodium: 609mg; Carbohydrates: 40g; Dietary fiber: 6g; Sugar: 9g; Protein: 14g.

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

From personal writer G. Daniela Galarza.

Tested by Jim Webster; questions by e-mail to [email protected].

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Check out this week’s Eat Voraciously recipes:

Monday: Spinach and ricotta ravioli

Tuesday: Baked Chicken Drumsticks with Spicy Peanut Sauce

Wednesday: Roasted Broccoli Heroes

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