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 

Phoebe Lapine
October 2013

Gallery

© Phoebe Lapine

Recipe Summary

active:
30 mins
total:
50 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.