Looking for a special holiday side? Here's a festive dish that alternates the flavors and colors of vibrant sweet potatoes with buttery yukon gold potatoes, all sitting on a bed of caramelized onions.
I actually started out to make a gratin, more in the spirit of our gruyere potatoes, perhaps with a breadcrumb topping. But as I experimented with the recipe, the wonderful flavors of the sweet potatoes and potatoes seemed to get lost in the rich toppings.
So the toppings got chucked in favor of a more naked gratin, the un-gratin. The gratin without the gratin part. A rainbow hasselback sweet potato and potato bake.
It's so pretty! I found a big beautiful purple sweet potato at the market that contrasts beautifully with the garnet yam and yellow yukon golds. Sweet potatoes come in many shades, so pick a variety.
Sweet Potato and Yukon Gold Bake
Look for sweet potatoes that are small in diameter, long, and uniform in shape.
Going vegan? Swap out the butter in step 3 with olive oil.
For the caramelized onions:
2 tablespoons extra virgin olive oil
4 cups sliced onions (1/8 to 1/4-inch slices)
1 teaspoon fresh thyme, minced
1/2 teaspoon kosher salt
For the sweet potatoes and Yukon golds:
2 pounds sweet potatoes mixed in color if available, peeled and sliced into 1/8-inch thick rounds
2 pounds Yukon gold potatoes peeled, and sliced into 1/8-inch thick rounds
2 tablespoons melted butter
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Sprigs fresh thyme
Caramelize the onions:
Heat olive oil in a large, thick-bottomed pot on medium heat. Add the sliced onions, toss to coat, lower the heat to medium low and cover. Let cook for 15 to 20 stirring occasionally, until completely softened.
Then increase the heat to medium high and cook uncovered until golden brown. Remove from heat and stir in salt and thyme.
Preheat the oven to 400°F.
Peel and slice the sweet potatoes and Yukon golds:
Try to make them uniform in size.
Place the slices in a bowl of water while you are prepping them to prevent them for discoloring. If using purple sweet potatoes, keep the slices in a different bowl of water (the color bleeds).
Drain the slices, place them in a bowl.
Line the baking dish with onions, sweet potato and potato slices:
Place the caramelized onions in an even layer over the bottom of a 9 x 12-inch rectangular or oval casserole dish.
Arrange slices of sweet potatoes and Yukon Gold potatoes in rows on top of the caramelized onions.
Brush with melted butter, sprinkle with salt and pepper.
Cover with foil and bake:
Bake for 45 minutes, until the potatoes are cooked through.
Remove the foil, continue to bake:
Bake an additional 15 minutes until the edges are crispy and browned.
Sprinkle with a little more salt and pepper. Garnish with sprigs of fresh thyme. Serve immediately.
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 59g||21%|
|Dietary Fiber 8g||28%|
|Total Sugars 14g|
|Vitamin C 39mg||196%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|