One of my favorite side dishes for your holiday table is this sweet potato and parsnip gratin. It is creamy, yet not too rich, and subtly infused with the seasonal flavors of sage and mustard.
Of course, you can always add more cheese – that never hurts – depending on what else you are serving alongside the gratin.
I am already starting to compile Christmas dinner ideas so as to not be caught unawares in this quite short and quite busy little stretch of time between the holidays!
Off to Europe tomorrow and, funnily enough, I usually do my best thinking and menu planning on the road… Right now I am stuck on duck and cherries, but I’ll keep you updated.
Sweet potato and parsnip gratin
- 3 sweet potatoes
- 1 large parsnip
- 1.5 cups whole milk
- 1/2 cup sour cream or creme fraiche
- 4 T whole grain mustard
- 3 T fresh sage, roughly chopped
- 1/2 cup parmesan cheese, grated
- salt, pepper
- olive oil
- 2 T butter
1. Preheat oven to 370F. Peel and slice the sweet potatoes and parsnip into 1/5 inch round slices. Try to keep them all about the same size for even cooking.
2. Butter a rectangular baking dish. Layer the sweet potatoes and parsnip slices, alternating, and sprinkle with olive oil and chopped fresh sage.
3. Whisk together milk, sour creme or creme fraiche, mustard. Pour over the potatoes/parsnips. Dot with remaining butter.
4, Bake for about 45-50 minutes. Add the parmesan cheese with about 15-20 minutes remaining. Serve hot, though this also reheats well.