Recipes Mashed Sweet Potato Gratin with Smoked Gouda and Shallots 5.0 (3,123) 1 Review This healthy and delicious gratin is low on dairy, thanks to a combination of sweet potatoes and Yukon Gold potatoes, which create the perfect creamy texture. Slideshow: Thanksgiving Mashed Potato Recipes By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Updated on November 21, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Active Time: 30 mins Total Time: 50 mins Yield: 6 Ingredients 1 pound russet potatoes, peeled and cut into 2-inch chunks 1 pound sweet potatoes, peeled and cut into 2-inch chunks Salt 1/4 teaspoon cayenne 1/4 teaspoon nutmeg 2 to 4 tablespoons chicken or vegetable stock or low-sodium broth 1 tablespoon olive oil 4 large shallots (6 ounces), thinly sliced (1 1/2 cups) 3 ounces smoked Gouda cheese, grated (3/4 cup) Directions In a large pot of boiling water, cook all of the potatoes with a large pinch of salt until fork tender, about 20 minutes. Drain and return the potatoes to the pot. Add the cayenne, nutmeg and 2 tablespoons of the stock. Mash the potatoes until creamy and almost smooth, adding more broth if needed. Season with salt, then spread the mashed potatoes evenly in a medium baking dish. Meanwhile, preheat the broiler with the rack 6 inches from the heat. In a large, nonstick skillet, heat the olive oil. Add the shallots and cook over moderate heat, stirring occasionally, until softened and light golden, 5 to 8 minutes. Scatter the shallots over the potatoes, then top with the cheese. Broil the gratin until the cheese is melted and the shallots are crisp, 2 to 3 minutes. Serve immediately or keep warm in a 300° oven. Make Ahead The gratin can be made 1 day ahead and rewarmed, covered, in a 300° oven. Notes One Serving: (based on 4 person serving size) 266 cal, 7gm fat, 3.7 gm sat fat, 45 gm carb, 6 gm fiber, 8 gm protein. Rate it Print