Sweet potato & root vegetable au gratin

Sweet potato & root vegetable au gratin

Typically when we think of gratin we think of butter, cream, and milk, but not in this version. All you need is a little olive oil and some salt and pepper. This is great as a main dish for any vegetarian or the perfect side dish paired with pork beef or lamb.


1 tablespoon extra- virgin olive oil

One large rutabaga (1lb) peeled and thinly sliced

Sea salt & fresh pepper

1 lbs russet potatoes, peeled and thinly sliced

1 ½ lbs sweet potatoes, peeled and thinly sliced

1 cup shredded Vidalia onion

1 lb large parsnips, peeled and thinly sliced

2 tablespoons fresh herbs, thyme, parsley, chives

Sweet Potato Sauce

1 Thai chili or paste

1 tablespoon fresh minced ginger

Juice of 1 fresh lemon

3 small sweet potatoes peeled and boiled

To make

Preheat the oven to 350 degrees

Rub an 8 12″ by 12″ casserole dish with olive oil

Overlap half the rutabaga slices on the bottom of the dish and sprinkle lightly with salt and pepper.

Apply a thin layer of russet potatoes over the rutabaga, apply a thin layer of onions, next add a thin layer of parsnips followed by a thin layer of sweet potatoes. Sprinkle with more salt and pepper and a bit of nutmeg. Continue this layering 2-3 more times or until the sweet potatoes are at the top. Apply 1 tablespoon of olive oil over the top. Cover with foil and cook at 350 for 60-75 minutes. Remove dish from oven and sprinkle herbs on top. Add a tad bit more olive oil and place back in the oven uncovered for 10-15 minutes to crisp the top. Remove from oven and let sit for 10-15 minutes before serving.

For the Sauce

Combine the boiled sweet potatoes, ginger, Thai chile and lemon juice into a cuisinart or blender and mix to a paste. Remove and put paste back into the pot that sweet potatoes were boiled in. Add one cup water and let simmer for 20-30 minutes.

To Serve

Spread sauce artfully across bottom of plate and place slice of gratin on top.

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