this is a new family favorite holiday side dish that i am so excited to share with you!
so, i’m slowly turning my family around to my ever-changing food experiments.
they are my willing guinea pigs and give honest feedback about what they like and don’t like. especially during the holidays.
i’m allowed to bring one “crazy” side dish that crashes the party of traditional family holiday foods.
this is the dish i brought to thanksgiving last year.
and they liked it so much that my parents made it with christmas dinner!
so i’ve patiently waited to share it with you at a seasonally appropriate time!
the crowd pleasing and unexpected combination of
- the fresh thyme
- with the nuttiness of the gruyere,
- and the earthiness of the roasted garlic and sweet potato
all come together for a subtly complex side dish that perfectly pairs with pork, chicken or turkey and all the fixin’s.
i replaced the heavy cream from the original recipe with greek yogurt because of family dietary needs. try it both ways and let me know which you like better.
- what’s your favorite holiday dish from childhood and/or now?
- do you have a relative with out of the family-box cooking tendencies?
- if so, have you shared this blog with them? please?
- if not, does that make you that person? i’m asking for a friend.
one year ago: Pumpkin Gingersnaps
happy holiday kitchen!
- 1½ C greek yogurt
- roasted garlic, whole head
- 2 pounds of sweet potatoes, peeled and sliced ⅛in thick
- 2 tsp fresh thyme, chopped
- 1½ tsp salt
- 1 tsp ground black pepper
- 2 C shredded gruyere cheese
- preheat oven to 400 degrees F. grease 13x9 pan. combine yogurt and garlic in one bowl and the thyme/salt/pepper in another.
- divide both cheese and sweet potato into 4 equal portions.
- assemble gratin in prepared pan:
- first potato
- first third of thyme/seasoning
- first cheese
- second potato
- second third of seasoning
- second cheese
- third potato
- last third of seasoning
- third cheese
- last potato
- all yogurt/garlic, spread carefully over the whole dish
- last cheese
- cover the dish in foil and bake in the middle of the oven for 30 minutes
- remove foil and move the gratin to the top ⅓ of the oven and bake uncovered for an additional 20 minutes or until the top is golden brown and the potatoes are fork tender
- remove from the oven and let cool for at least 30 minutes before slicing.