Seasonal Side Dishes: Top 5 Favorite Sides for Thanksgiving

Side Dishes Sweet Potato Gratin

A classic side dish gets a vibrant seasonal twist with our Sweet-Potato Gratin. Layers of sliced sweet potatoes drizzled with Brown Butter and garlic-and-herb-infused chicken broth bake to a toasty golden brown in a springform pan. Allow the finished gratin to cool and set before inverting onto a serving platter. For an added burst of color and taste, sprinkle with chopped thyme.  

Sweet-Potato Gratin
Makes 6 to 8 servings
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Ingredients
  1. 1½ cups chicken broth
  2. 2 garlic cloves, peeled and cut in half
  3. 2 sprigs fresh rosemary
  4. 2 sprigs fresh thyme
  5. 1 tablespoon black peppercorns
  6. 5 large sweet potatoes, scrubbed and sliced 1/8 inch thick
  7. ½ cup Brown Butter (recipe follows), melted
  8. Garnish: fresh thyme
Instructions
  1. In a small saucepan, combine broth, garlic, rosemary, thyme, and peppercorns. Bring to a boil over high heat. Reduce heat, and simmer until reduced by half (¾ cup), about 10 minutes. Remove from heat, and strain; set aside.
  2. Preheat oven to 350°. Spray a 9-inch springform pan with cooking spray. Line bottom of pan with a round of parchment paper, and spray again. Place pan on a piece of aluminum foil, and wrap to enclose base and sides of pan. Place springform pan on a rimmed baking sheet.
  3. Place a layer of potatoes in prepared pan, overlapping slices and covering bottom of pan. Drizzle with broth mixture and Brown Butter. Repeat layers until all potatoes, broth, and butter are used. Cover with aluminum foil.
  4. Bake for 45 minutes to 1 hour. Remove foil, and bake for an additional 15 to 20 minutes, or until top layer of potatoes is slightly browned. Remove from oven, and let cool, about 15 minutes.
  5. Carefully remove aluminum foil from pan. Release pan (be careful, as excess liquid may drain from pan when released), and invert onto a cutting board. Invert again onto a serving platter. Garnish with thyme, if desired. Serve warm.
Brown Butter
  1. In a small saucepan, melt ½ cup butter over medium heat. Continue cooking, stirring occasionally, until butter becomes honey colored and gives off a nutty aroma. Remove from heat to avoid burning butter. Pour through a fine-mesh sieve into a bowl or cup. Let cool to room temperature, about 30 minutes. Cover, and refrigerate until lightly set, about 25 to 30 minutes.
  2. Note: Brown butter can be prepared in advance. Butter can be stored, refrigerated, in an airtight container for up to 4 weeks. Allow butter to soften before using. When using refrigerated Brown Butter, avoid brown particles that collect in bottom of container.
Victoria https://www.victoriamag.com/

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