potatoes au gratin
Thanksgiving is next week and its time to start planning your dinner menu. This time of year is a big deal in my family because we travel far and near to come together to give thanks. Each person is in charge of preparing a dish and bringing it to the dinner. One of my favorite thanksgiving dishes is the sweet potato. Sweet potatoes are always on the Thanksgiving table in my household.
This year I’m putting a spin on this recipe from Better Homes and Gardens for a Walnut Sage Potatoes Au Gratin by incorporating sweet potatoes. Like a traditional au gratin this dish is a blend of milk, cheese, fresh herbs, and sweet potatoes. The sage gives this dish an earthiness while the walnuts are a nice added crunch to this creamy side.
One of the great things about potatoes au gratin is that you can make this dish a few hours a head time before your guests arrive.
Start by peeling and slicing your sweet potatoes into 1 inch slices. Now in a medium to large skillet cook your diced onions and garlic until they softened. Add your flour to the pan and season with salt and pepper. Slowly stir in your milk until a creamy sauce starts to form. Remove the pan from the heat and add the sage.
Now layer your sweet potatoes in a casserole dish. Add the creamy mixture and cheese between each layer and bake in the oven covered with foil for 45 minutes to an hour. Once it’s out of the oven remove the foil top the potatoes with cheese and recover until it’s ready to serve.
This is the perfect upscale addition to the dinner table. Pair this dish with your Thanksgiving Turkey or Ham and a glass of red wine.