In case you’re thinking that I post recipes and never actually try them myself. That I’m using you as my guinea pig. Think again. This is a followup to yesterday’s post when I wasn’t sure what to make for dinner. Screw the chicken and asparagus that shared the plate. The show stopper was the sweet potato gratin!
These individual-size, golden brown n’ crusty beauties were incredibly delicious and a cinch to make. I ended up with 12 small servings. Technically. But once we realized how yummy these babies were, it dwindled down to 2 servings. At one point I went to take Michael’s fork for a quick photo, which he’d just dug into the cheesy, rich stack of potato-y goodness, and instantly he resisted.
I wasn’t going to eat his last bite. Really, I wasn’t.
Straying from the recipe a bit, I used what I had in the house:
- a handful of shredded mozzarella and a small chunk of parmesan (instead of the gruyere)
- 2 lonely sweet potatoes on my counter and 1 yukon gold. The combination was perfect because the yukon balanced out the sweetness.
- sadly, no pancetta
- a few pinches of thyme, sea salt and pepper
Ohhh, you think I’m going overboard about potato gratin.
That’s fine. More for me.