This gratin is particularly welcomed on the holiday table by those who love sweet potatoes and hate marshmallows. The cream and butter make this so delicious your guests will lie in bed and remember it happily all year long. You only serve this kind of dish once in a very long while, so the caloric intake is moderated. If your meal has too many sweet potatoes, see the variation for turnip gratin.
Recipe information
Yield
Makes 10 to 12 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Butter a 3-quart casserole.
Step 2
To blanch the turnips, bring a large pot of water to the boil. Add the sliced turnips and cook 5 minutes. Remove them and drain thoroughly in a strainer.
Step 3
Gently combine the turnips and sweet potatoes. Place a layer of the vegetables in the casserole and dot with half the butter. Sprinkle generously with tarragon, salt, and pepper, and cover with half of the Parmesan. Make another layer. Top with the bread crumbs and pour the cream around the sides. Dot with the remaining butter and Parmesan. Bake until the vegetables are soft but not mushy, 1 to 1 1/2 hours.
Step 4
The gratin can be made ahead several days, or frozen for up to 3 months. Let defrost in the refrigerator and reheat for 30 to 45 minutes in the oven, or reheat in the microwave.
Variation
Step 5
Omit the sweet potatoes and double the amount of turnips.
Recipe notes
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