Sweet Potato Gratin with Chantrelles and Comté

Dinner, Sides

Sweet Potato Gratin with Chantrelles and Comte // www.acozykitchen.com

One of my favorite “single-person” meals is a baked sweet potato with about three tablespoons of butter on top. It’s the most delicious thing to eat when all I want to do is sit on the couch and watch a TV show. I love the act of eating something and watching something. In film school, I’d go to Chipotle right before class and sneak a burrito into the theater and sit in the back while watching some super artsy movie. It was very much against policy to eat in our school theater, but I couldn’t help it–I wanted to watch the movie AND eat.

Whenever I do go to the movies now, I always try and convince Josh to get a burrito before, but he always wins because his argument about sitting down at an actual restaurant like a real human versus sneaking burritos in my purse is a valid one, you know. Sooo…now you know my single-person/gossip TV meal. This gratin is a hella fancy version of that…sorta.

This is Thanksgiving-table worthy. It’s cheesy and slightly sweet and delicious.

Sweet Potato Gratin with Chantrelles and Comte // www.acozykitchen.com

Sweet Potato Gratin with Chantrelles and Comte // www.acozykitchen.com

I love a traditional gratin. It’s maybe my favorite thing to make for Thanksgiving. I love a simple gratin with simple potatoes, lots of thyme and mushrooms. I make it every year. This is a twist on that. There’s sweet potato in place of russett potatoes and I used beautiful chantrelles I got from the market.

Of course, you don’t have to do all this. You could use this same exact recipe and swap in russett potatoes–it’ll be delicious. If you can’t find chantrelles, use creminis or oyster mushrooms. If you can’t find comté use Gruyere!

I made the potatoes in a domino shape because I like to arrange things in wreath-like shapes. What is wrong with me right now.

Sweet Potato Gratin with Chantrelles and Comte // www.acozykitchen.com

Sweet Potato Gratin with Chantrelles and Comte // www.acozykitchen.com

Sweet Potato Gratin with Chantrelles and Comte // www.acozykitchen.com

You can do this, and if you do I think this little step-by-step photo series as to how I cut them is helpful. But if you don’t want to bother, then don’t! Cutting the potatoes in rounds like a traditional gratin will work great, too.

Thanksgiving is officially two weeks away. Do you have your menu set? (If you don’t, I won’t judge you because you’re talking to the biggest procrastinator known to man.)

Sweet Potato Gratin with Chantrelles and Comte // www.acozykitchen.com

Sweet Potato Gratin with Chantrelles and Comté

PRINT
0 from 0 votes

Ingredients

  • 2-3 sweet potato yams
  • 2 tablespoons unsalted butter
  • 1 tbls all-purpose flour
  • 1 1/2 cup whole milk
  • 1 cup comte cheese
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon dried thyme leaves
  • Pinch freshly grated nutmeg
  • 3-4 chantrelle mushrooms, about 1 ounce, chopped

Directions

  • Preheat the oven to 325 degrees F. Two variations on this gratin could work: you could simply take your knife or mandolin and slice the potatoes into 1/8-inch thick rounds. Or you could do what's pictured above, which is to slice the tops and sides off. Halve the center piece of potato and then cut that into quarters. Cut each quarter into 1/8-inch thick slices and repeat the cutting process until you've gone through the remaining potatoes. Arrange the "domino" slices in a round 10-inch dish in a circular pattern, starting on the outside and working your way inward. Set aside.
  • In a medium saucepan, set over medium heat, melt the butter. Once the butter is melted, add the flour and mix until the mixture is smooth. Pour in the milk and stir until the mixture has reached a slight simmer and has thickened; the béchamel should be thick enough to coat the back of your wooden spoon. Add the cheese, pepper, thyme leaves and nutmeg. Mix until the cheese is all melty. Salt to taste. I added about 1/2 teaspoon. Fold in the chopped chantrelle mushrooms.
  • Pour the béchamel sauce over the arranged potatoes, using the back of your wooden spoon to even it out. Transfer the dish to the oven and bake for 25 to 30 minutes, until the potatoes are tender when poked with a knife and the sauce has bubbled. Remove and serve warm
Serving: 4g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
Previous Post Next Post

You Might Also Like

53 Comments

Leave a Reply

  • Reply Larissa November 25, 2013 at 3:10 pm

    How much of this do you think could be done in advance? I’m planning to make it for thanksgiving but I’m a bit worried about cutting the potatoes beforehand (bc they’ll get brown) and making the sauce and just letting it sit. Do you think it’s best to cut the potatoes and just leave them in cold water until ready to assemble and bake (and maybe leave the sauce preparation for the last minute too), or prepare and bake the whole thing, and reheat later?

    Thanks for posting this recipe, it looks awesome and I’m excited to make it!!

    • Reply Adrianna Adarme November 25, 2013 at 8:18 pm

      Hi Larissa, I, too, am making this again for Thanksgiving! I do think the potatoes would turn brown if sliced the night before. For the best results, I suggest making the sauce the night before, and then assembling and baking it off the next day. If your oven is going to be super packed with stuff all day on Thanksgiving, you can make it the whole thing and reheat it. (You might want to reheat it with some extra cheese on top so it looks nice and fresh!) Hope that helps!

  • Reply Gal November 24, 2013 at 9:32 am

    Unfortunately I don’t have a round baking dish, would an 8×8 pan work? Thanks!

    • Reply Adrianna Adarme November 24, 2013 at 4:19 pm

      Yes! It definitely would. Just a heads up that since your pan is slightly smaller, you’ll have a bit of extra (maybe a few tablespoons) bechamel and potatoes leftover from the preparation.

  • Reply Amanda November 23, 2013 at 2:29 pm

    Also I have found conflicting advice on Google as how to store the chanterelles. I will be cooking with them in four days. Some say to refrigerate some say not. I have seen more long term storage is best to cook then freeze. But what about just a few days?? Advice welcome please! Thank you!!

  • Reply Amanda November 23, 2013 at 1:16 pm

    I always love visiting your blog and website for a little food and life TLC. I save your recipes for fun family occasions and always get the wow factor. I am going to make this as a side for thanksgiving din din for 25 family members. I was able to find the last of chanterelles known to man in my area at a specialty food shop today as well as a mouthwatering Comte. They only had a half pound of the chanterelles left. I am super psyched to make this for turkey day! Thank you!

  • Reply Suzanne November 21, 2013 at 8:36 pm

    I just got so hungry. I love sweet potatoes, and this recipe looks fabulous. Can’t wait to make it!

  • 1 2 3