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 F&W Digital Food Awards Winner Website Feed Me Phoebe Profile Phoebe Lapine is an amazing self-taught cook who creates healthy takes on comfort food in her tiny Manhattan apartment. For a quesadilla, she sandwiches a small amount of cheddar cheese with melted leeks and grated carrots; for tacos, she blends avocado with nonfat Greek yogurt to make a healthier version of crema. "My philosophy is to eat a lot of good with a little bad," she says. A private chef and culinary instructor, she always teaches her students how to dice an onion properly. "The better they do it, the less they'll cry," she says. "I save people from a lot of tears." 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