Sweet Potato and Pumpkin Gratin Recipe
Photo: Lennart Weibull
Serves 12
Ingredients
1 Tbsp. extra-virgin olive oil, plus more for greasing pan
2 garlic cloves, finely chopped
1 medium sweet onion, chopped
2 cups heavy cream
1/2 cup unsweetened pumpkin puree
2 Tbsp. whole grain mustard
1 Tbsp. herbes de Provence, without lavender
1 Tbsp. kosher salt, divided
1/2 tsp. ground black pepper
4 slices thick-cut bacon, sliced into 1/4" pieces
2 1/2 pounds russet potatoes (3 or 4 medium potatoes), peeled and cut into 1/8"-thick slices, preferably with a mandoline
2 1/2 pounds sweet potatoes or yams (3 or 4 medium potatoes or yams), peeled and cut into 1/8"-thick slices, preferably with a mandoline
1/2 cup all-purpose flour
1/2 cups grated Gruyère (6 ounces), divided
1/2 cup chopped hazelnuts
Directions
Active time: 1 hour
Total time: 2½ to 3 hours
Preheat oven to 350°. Lightly oil a 9" x 13" casserole dish and set aside. In a medium pot, heat oil, add garlic and onion, and cook, stirring often, until just tender, about 5 minutes. Whisk in cream, pumpkin, mustard, herbes de Provence, 1 1/2 tsp. salt and pepper, and cook 5 minutes more. Meanwhile, in a large skillet, cook bacon over medium heat, stirring occasionally, until just crisp, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate, then pour the remaining fat in the skillet into the cream mixture, whisking to combine. Set aside.
In a large bowl, use your hands to toss together potatoes, flour and remaining 1 1/2 tsp. salt until coated. Fold in reserved cream mixture and 1 cup Gruyère. Transfer to prepared dish, arranging potatoes in flat layers and pressing down gently to fit.
Lightly oil a large piece of foil and use it to snugly cover dish. Arrange dish on a foil-lined rimmed baking sheet to catch any drips and bake until just tender when pierced in the center with a paring knife, about 1 hour 15 minutes. Uncover; sprinkle with hazelnuts, reserved bacon and remaining 1/2 cup Gruyère; and bake until cheese is golden and bubbly and liquid has thickened, about 30 minutes. Let rest at least 15 minutes before serving.
Make ahead: Recipe can be made up to 4 days in advance. To reheat: Preheat oven to 325°. Place casserole dish in a larger pan and add boiling water to fill halfway up the outside of the dish. Cover gratin with aluminum foil and bake for 30 to 45 minutes.
Ingredients
Directions
Active time: 1 hour
Total time: 2½ to 3 hours
Preheat oven to 350°. Lightly oil a 9" x 13" casserole dish and set aside. In a medium pot, heat oil, add garlic and onion, and cook, stirring often, until just tender, about 5 minutes. Whisk in cream, pumpkin, mustard, herbes de Provence, 1 1/2 tsp. salt and pepper, and cook 5 minutes more. Meanwhile, in a large skillet, cook bacon over medium heat, stirring occasionally, until just crisp, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate, then pour the remaining fat in the skillet into the cream mixture, whisking to combine. Set aside.
In a large bowl, use your hands to toss together potatoes, flour and remaining 1 1/2 tsp. salt until coated. Fold in reserved cream mixture and 1 cup Gruyère. Transfer to prepared dish, arranging potatoes in flat layers and pressing down gently to fit.
Lightly oil a large piece of foil and use it to snugly cover dish. Arrange dish on a foil-lined rimmed baking sheet to catch any drips and bake until just tender when pierced in the center with a paring knife, about 1 hour 15 minutes. Uncover; sprinkle with hazelnuts, reserved bacon and remaining 1/2 cup Gruyère; and bake until cheese is golden and bubbly and liquid has thickened, about 30 minutes. Let rest at least 15 minutes before serving.
Make ahead: Recipe can be made up to 4 days in advance. To reheat: Preheat oven to 325°. Place casserole dish in a larger pan and add boiling water to fill halfway up the outside of the dish. Cover gratin with aluminum foil and bake for 30 to 45 minutes.
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