By Food & Wine
This healthy and delicious gratin by Phoebe Lapine is low on dairy, thanks to a combination of sweet potatoes and Yukon Gold potatoes, which create the perfect creamy texture. Thanksgiving Sweet Potato Recipes
Mashed Sweet Potato Gratin with Smoked Gouda and Shallots Mashed Sweet Potato Gratin with Smoked Gouda and Shallots
1 pound russet potatoes, peeled and cut into 2-inch chunks
1 pound sweet potatoes, peeled and cut into 2-inch chunks
1/4 teaspoon cayenne
1/4 teaspoon nutmeg
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)
1. 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 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.
2. 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.
3. 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.
Make Ahead The gratin can be made 1 day ahead and rewarmed, covered, in a 300° oven.