Sunchoke & Sweet Potato Gratin is a wholesome and flavorful dish that combines the earthy taste of sunchokes with the sweet richness of sweet potatoes. The creamy cashew sauce, fragrant herbs, and crispy breadcrumb topping create a symphony of flavors and textures that’s hard to resist. Whether you’re a seasoned chef or a novice in the kitchen, this recipe from Food52 is a must-try. Not only is it delicious, but it’s also a fantastic way to incorporate nutritious vegetables into your diet.
Ingredients for the Cashew Cream:
- 1/2 cup cashews
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- Freshly cracked black pepper, to taste
Ingredients for the Gratin:
- 1 large sweet potato (8-10 oz), halved lengthwise & sliced into ¼-inch-thick half moons
- 4 small sunchokes (8 ounces), sliced into ¼-inch-thick rounds
- 1 garlic clove, minced
- 1 small shallot, minced
- 3 tablespoons Better Than Bouillon Vegetable or Chicken
- 1/2 cup panko breadcrumbs
- 3 tablespoons extra-virgin olive oil, divided
- 2 sprigs fresh sage, roughly chopped
- 1 sprig fresh rosemary, roughly chopped
- 2 teaspoons kosher salt, divided
- Freshly cracked black pepper, to taste
- Nutritional yeast (optional)
Directions:
- Begin by preparing the cashew cream. Combine the cashews with ½ cup of water in an airtight container and let them soak overnight in the refrigerator.
- After soaking, drain the cashews and blend them with olive oil, lemon juice, garlic, 8 tablespoons of water, salt, and pepper until you achieve a smooth consistency. Store the cashew cream in an airtight container for up to 5 days.
- Preheat your oven to 425°F. In a small bowl, combine the bouillon with 1 teaspoon of water to create a slightly thick paste. In a large bowl, mix the sunchokes, sweet potato, 2 ½ tablespoons of olive oil, garlic, shallot, sage, rosemary, 1 teaspoon salt, and pepper. Make sure the vegetables are well-coated.
- Grease an 11-inch ceramic baking dish or a 1-quart ceramic round gratin dish. Start layering the sunchokes and sweet potato slices, alternating them with slight overlap. Brush each layer with the bouillon glaze. Continue layering until all slices are used, then pour the cashew cream over the top. Sprinkle evenly with breadcrumbs, drizzle with the remaining ½ tablespoon of oil, and sprinkle with the remaining 1 teaspoon of salt and nutritional yeast if desired.
- Cover the dish with a lid or foil and bake for 30 to 45 minutes, or until the vegetables are tender. Turn on the broil setting and broil for an additional 5 minutes, or until the topping turns golden brown. Allow the gratin to rest for 5 minutes before serving. Enjoy it while it’s warm.
Variations to Elevate Your Sunchoke & Sweet Potato Gratin
Now that you’ve mastered the classic Sunchoke & Sweet Potato Gratin recipe, let’s explore ten creative variations to impress your guests or simply add some variety to your meals. These ideas will not only make your taste buds happy but also encourage you to experiment with different ingredients and flavors. Here are five enticing variations to try:
- Cheesy Delight: Add a layer of your favorite cheese, such as Gruyère or cheddar, between the slices of sunchokes and sweet potatoes for an ooey-gooey gratin.
- Mediterranean Twist: Incorporate flavors of the Mediterranean by adding Kalamata olives, sun-dried tomatoes, and crumbled feta cheese to the gratin.
- Pesto Paradise: Replace the cashew cream with a basil pesto sauce for a fresh and herby twist on this classic dish.
- Vegan Dream: Make this dish entirely vegan by omitting the nutritional yeast or using a dairy-free cheese alternative.
For more delicious recipes, click here.