Yes my ladies…it is time to start cooking robust meals to protect us from the cold. The weather is changing, and the days of sun are now a memory. Ok enough on that depressing thought!
Now to business. Today I will share my sweet potato, onion, and apple gratin recipe. I took this recipe a while ago from helloglow.co but I gave it a slight twist. I use onions instead of leek. Yes I know, with leek you don’t cry, but onions are definitely still tastier in my book 😉
Let me warn you that this recipe takes slightly longer than my other recipes. Usually a millennial recipe is characterized by the little time it takes to prepare it. But if you have time, then I do suggest you take it when making this recipe. It will be all worth it.
So what do we need:
- 3 tablespoons of olive oil (or butter)
- 1 small onion, preferably finely diced
- 1/3 cup flour
- 2 cups of warm chicken or vegetable broth
- salt & pepper
- 1.5 kilos of sweet potatoes
- 2 granny smith apples, peeled and finely diced.
- Grated Parmesan cheese
- breadcrumbs (or panko)
So what do we need to do:
Let’s start with peeling the potatoes. Once they are peeled grab a medium saucepan, add your olive oil or melt the butter over medium heat. Add the flour and stir for about 2 minutes. Slowly but gradually whisk in the broth in a steady stream. Let it simmer until thickened slightly, about 2 minutes and then season with salt & pepper. Let it cool. At this point the sauce will continue to thicken as it cools)
While waiting for the other ingredients to gently boil, turn on your oven to 200 degrees (I work with Celsius on this side of the woods). Grab a medium casserole dish and grease it. Slice the sweet potatoes thinly. Here is where my food processor comes in handy, the slicing disk does wonders! Anyway, start arranging half of the sliced potatoes in the casserole dish in an even layer. Now its the apples’ turn to be thinly sliced in the food processor. Once you’ve sliced them add the slices on top of the sauce. Then you add some of the sauce in an even layer. So now you should have three layers of awesomeness. First your potato layer, then the apples and then the sauce. To finish off, repeat the layer procedure, so add the remaining half of the potatoes in an even layer, then the apples, and top it off with what’s left of the sauce. Cover the dish with foil and bake until the sweet potatoes are tender when pierced with a fork, which is usually after 45 minutes. Half way, like after half an hour of baking, remove the casserole from the oven to spread breadcrumbs and grated parmesan cheese on top of the sauce, and then put the casserole back in the oven for another 15-20 minutes letting it broil until topping browns, if needed. For this remaining time it might be better to lower your oven’s temperature to 180 degrees ºC.
And there you have it. Quite an easy meal to make and a perfect side dish for chicken and fish recipes. I normally eat it with white fish, and it tastes amazing!