Sweet potato and blue cheese gratin – layers of purple and orange sweet potatoes, melting in a pool of spicy cream, and salty blue cheese – bold contrasting flavors for the perfect balance of sweet and salty.
Hello friends and happy November!
I hope you are feeling warm and cozy wherever you are… maybe hugging a hot cup of tea to keep your hands from freezing (that’s me at the moment), or keeping busy in the kitchen (that’s always a good way to warm up)!
I hope the chilly weather makes you crave hearty, comfort food because today we’re making a dish that’s super delicious, and satisfying, and will take care of your soul and belly, I guarantee.
I’m already thinking about Thanksgiving, and getting all excited, and yes, this dish is the perfect Thanksgiving side dish with its festive appearance, and unique flavor. It comes together in no time, and will look quite impressive on your holiday table. If you are trying to come up with some interesting ideas for Thanksgiving, look no further! In fact, make it now, and make it again for Thanksgiving.
Sweet potatoes are traditionally cooked with other sweeteners but I like to contrast their sweetness with some savory ingredients to make it pop. In this sweet potato and blue cheese gratin, the sharp salty flavor of gorgonzola cheese provides just the necessary balance, and makes this dish outstanding.
I’m using orange and purple sweet potatoes for a more festive look. The potatoes are thinly sliced, arranged in a circular pattern, alternating the colors, then baked in an aromatic cheesy cream sauce, infused with onion and garlic flavors, warm cinnamon, and hot cayenne pepper, plus lots of blue cheese, until they are soft, and creamy, and melting in your mouth.
Serve the dish warm with some chopped chives, or scallions for freshness, next to roasted meat, or on its own – it’s hearty enough.
If you like sweet-ish sides, you will also love these roasted root vegetables with coconut milk and macadamia nuts.
Blue cheese lovers will enjoy these fancy steak bites with blue cheese butter and smoked pepitas.
- 2 lbs sweet potatoes (mix of purple and orange)
- 1 cup whipping cream
- 1 cup milk
- 1 bunch scallions (7-8 stalks)
- 3 garlic cloves, roughly chopped
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp cayenne pepper
- ¼ cup Parmesan cheese
- 1½ cups Gorgonzola cheese, crumbled
- Preheat oven to 350.
- Slice potatoes very thinly, about 2-3 mm
- Bring the cream and milk to a boil, add the scallions, garlic, spices, and cheeses, and stir for a couple of minutes until blended and the cheese has melted.
- Butter a dish, and arrange the potato slices in a circular pattern, alternating orange and purple slices, and slightly overlapping them.
- Pour some of the cream mixture on top.
- Continue to add a layer of potatoes, and cream, until you've used all potatoes. Finish with the last bit of the cream.
- Cover with foil and bake for 40 minutes. Uncover and bake for another 10-15 minutes or until the potatoes are very soft.
- Optionally sprinkle with more parmesan on top and return to the oven to create a cheesy crust.
- Add some fresh scallions on top and serve.