Swanson: Why I Cook - Gail Simmons Makes Sweet Potato Gratin
Gail Simmons prepares Sweet Potato Gratin with Shallots & Thyme.
FOOD & WINE's Gail Simmons shares her reason for cooking, "to bring us together," for the Swanson® Why I Cook campaign. Here, see how she makes her Sweet Potato Gratin with Shallots & Thyme.
Read the transcript of this video
[MUSIC] I'm Gail Simmons. People always ask me why do
I cook. I cook because it remains one of the
most important activities that brings us together. Whether cooking with
friends or making a decadent meal for a romantic night
in or spending simple quality family time in the kitchen.
Cooking has a magical way of uniting us all. Now
that the holiday season is here I love cooking dishes
that are served family style. Not only is a great
way to cook and serve, but I find it such
a fun way to entertain. Today, I"ll be making sweet
potato gratin with shallots and thyme. I love this dish,
because it's delicious, and after prepping it, it goes right
in the oven, leaving me time to spend with family
and friends. I love the way that the natural sweetness
of the sweet potatoes is complemented by the perfectly balanced
flavor of the Swanson chicken broth. To start, preheat your
oven to 375. Then, slice your sweet potatoes into very
thin rounds. Thinly slice two large shallots. Place them in
a pan with a little butter and saute them till
they're just soft and starting to brown. Brush a tablespoon
or two of melted butter into your [UNKNOWN] dish to
coat all sides, and of course the bottom. Then start
layering your sweet potato rounds into the dish. I do
one or two layers slightly overlapping and really tightly together.
Take some of those shallots. Sprinkle them on top. And
tease them with a little bit of salt and pepper.
Then repeat another layer, finishing with the shallots, the salt
and pepper until you've filled up the entire Mix together
your Swanson chicken broth, cream, fresh picked thyme and a
little bit of cayenne, depending on how spicy you want
it. I like to use Swanson chicken broth because I
trust this. It's made from high quality ingredients and has
the perfect balance of flavor. Pour your broth mixture right
on top, making sure to get all the corners. Cover
it tightly with foil, Put it in the oven and
bake for about 20 minutes. Make a mixture of panko
bread crumbs, parmesan cheese, and melted butter. Take it out
of the oven, remove the foil, and sprinkle your bread
crumb mixture evenly over the entire top of the gratin.
Put it bake in the oven and bake uncovered for
40 minutes or until all of the potatoes are tender.
Take it out of the oven and let it sit
for about ten minutes. and it's ready to serve. [MUSIC]