Sweet Potato Gratin
Turkey season is upon us, and for me, that means sweet potato season! I love sweet potato in pretty much any form -- baked, fried, pie'd -- but in this gratin form, it is savory-sweet bliss at its finest.
I first discovered this recipe years ago at a potluck in Brooklyn (thanks, Heidi, for sharing). I've since made it every Thanksgiving. It is the perfect sweet potato side dish for your table. Yes, this means your aunt can stop bringing those awful candied yams with marshmallows on top. Ickk.
The prep is the most tedious part of this dish, but it can be made a breeze if you have a good mandolin or food processor with a slicing attachment. If you are going the old fashioned knife route, I find it easier to nuke the potato just a minute or so to soften it before attempting to cut into thin slices. Don't worry if your slices are not perfect, they will be covered with delicious crunchy topping anyway.
Sweet potato prep