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  • Creamy Gruyere Baked Zucchini Gratin – Oh Sweet Basil

    Creamy Gruyere Baked Zucchini Gratin – Oh Sweet Basil

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    It’s time to take your average side dishes to the next level with this cheesy baked zucchini gratin! It’s creamy and packed full of zucchini, yellow squash, spinach and gruyere cheese.

    Summertime means fresh fruits and vegetables from the garden! It’s the best! But come the end of summer, we are usually zucchini’d out. Anyone else? You can only have sauteed or steam zucchini so many times. That’s why we have the best zucchini bread, chocolate zucchini muffins, and zucchini cupcakes on the blog too. If you want more savory options, this baked zucchini gratin is phenomenal! Ooh, and our Mexican zucchini boats too!

    I was watching a little Ina Garten one evening waiting for Cade to get home and I NEVER watch tv so I was totally excited to be soaking in a little inspiration. Ina (like we’re on first name basis) was cranking out a little zucchini and rice dish and I have been making my own low carb version ever since. 

    Ingredients for Zucchini Au Gratin

    You will need a few veggies, a couple of fresh herbs, two kinds of cheese, and a few other ingredients to make this delicious vegetable side dish. Here is your grocery list:

    • Butter: adds flavor and keeps the veggies from sticking to the pan
    • Olive Oil: cooks all the veggies before baking
    • Zucchini: sliced thin
    • Yellow Squash: sliced thin
    • Shallot: adds flavor, if you don’t have a shallot, a yellow or white onion can be used instead
    • Garlic: adds flavor
    • Spinach: adds texture, nutrients and color
    • Fresh Thyme: adds flavor, freshness
    • Fresh Parsley: adds flavor, freshness
    • Nutmeg: this might be surprising, but trust me…it adds a little pop of flavor
    • Lemon Juice: adds a flavor pop, and cuts through the richness
    • Salt and Black Pepper: adds flavor
    • Eggs: acts as a binder to hold the casserole together
    • Heavy Cream: adds richness
    • Gruyere: adds such great flavor and makes the dish so gooey
    • Parmesan: adds salty flavor and golden crispy topping

    The measurements for each ingredient can be found in the recipe card down below.

    a photo of a serving of cheesy zucchini squash casserole on a small plate.

    How to Make Summer Squash Gratin

    You don’t want a side dish that is super complicated, especially for during the summer. This recipe is so easy, which is exactly what you want! You can even make it a day ahead and pop it into the oven right before your dinner. Here are the basic steps:

    1. Preheat the oven.
    2. Place a large cast iron skillet over medium-high heat and add the olive oil.  Sauté the zucchini, squash and shallots.
      • NOTE: If you don’t have a cast iron skillet, butter an oven safe dish and set it aside. Sauté the vegetables in a skillet on the stove top. You will transfer everything to the buttered dish for baking.
    3. Add the garlic.a cast iron skillet with zucchini and yellow squasha cast iron skillet with zucchini and yellow squash
    4. Add the spinach and stir until wilted. Then add the thyme, parsley, nutmeg, lemon juice, salt and pepper and toss everything together. Transfer it to the buttered cast iron dish.a cast iron skillet on the stove with zucchini, yellow squash and fresh spinach added to the top being stirred with a wooden spoon.a cast iron skillet on the stove with zucchini, yellow squash and fresh spinach added to the top being stirred with a wooden spoon.
    5. Whisk the eggs, cream, remaining melted butter and parmesan together. Pour the mixture over the veggies then sprinkle the top with the gruyere.
      • NOTE: If you’re using a separate baking dish, transfer the vegetables to the baking dish before pouring the egg mixture over the top.
    6. Bake and sprinkle with the reserved parmesan. Serve!

    These instructions can also be found in the recipe card at the end of this post.

    a photo of a cast iron skillet full of thinly sliced zucchini and yellow squash, spinach and topped with golden cheese.a photo of a cast iron skillet full of thinly sliced zucchini and yellow squash, spinach and topped with golden cheese.

    Recommended Tools

    You don’t have to have a mandolin to slice your zucchini and squash but it sure makes life easier.

    Can I Use Frozen Spinach?

    Yes, frozen spinach will work great. I would wring out the moisture from the frozen spinach before adding it.

    a photo of a serving spoon scooping out a serving of zucchini squash gratin from a cast iron skillet.a photo of a serving spoon scooping out a serving of zucchini squash gratin from a cast iron skillet.

    Thanksgiving Side Dish

    Zucchini casserole isn’t only for summer either. It is timeless and perfect year round. In fact, every year I grimace a bit over the Thanksgiving side dishes. Do I go slow cooker orange carrots or brussels salad (that is always a must for Christmas at least!) Candied pecan bacon brussels sprouts? This year I KNOW my side dish run down. Ready?

    Storing and Reheating

    Leftover cheesy squash casserole should be stored in an airtight container in the refrigerator. They will keep for up to 5 days. It unfortunately doesn’t freeze well.

    To reheat it, I usually zap a single serving in the microwave, but if I’m reheating a large potion, I will reheat it in the oven at 350 degrees F for 10-15 minutes or until heated through.

    Look out Ina Garten! This baked zucchini, squash and spinach medley with creamy gruyere cheese is going to be everyone’s favorite of all the favorite way to use garden zucchinis!

    More Summer Side Dishes

    Servings: 6

    Prep Time: 15 minutes

    Cook Time: 20 minutes

    Total Time: 35 minutes

    • 4 Tablespoons Unsalted Butter, melted and divided
    • 2 Tablespoons Olive Oil
    • 2 Zucchini, sliced thin (we use a mandolin)
    • 2 Yellow Squash, sliced thin
    • 1 Shallot, sliced thin
    • 4 Cloves Garlic, minced
    • 2 Cups Spinach, packed into the measuring cup or see note
    • 1 Tablespoon Fresh Thyme
    • 1/4 Cup Fresh Parsley, chopped
    • 1/2 teaspoon Ground Nutmeg
    • 2 teaspoons Salt
    • 1 teaspoon Pepper
    • 1 Tablespoon Lemon Juice
    • 4 Large Eggs
    • 3/4 Cup Heavy Cream, whole milk or half and half work if needed
    • 1/3 Cup Parmesan Cheese, freshly grated, divided
    • 3/4 Cup Gruyere Cheese, grated

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    • Preheat the oven to 350 degrees F.

    • Heat 2 tablespoons of butter and 2 tablespoons olive oil in a large (12-inch) cast iron skillet (see note) over medium-high heat. Add the zucchini, squash and shallots and sauté for 2 minutes.

      2 Tablespoons Olive Oil, 2 Zucchini, 2 Yellow Squash, 1 Shallot, 4 Tablespoons Unsalted Butter

    • Add the garlic to the pan while stirring with a wooden spoon and cook for one minute.

      4 Cloves Garlic

    • Add the spinach to the pan and stir until wilted and then stir in the thyme, parsley, nutmeg, lemon juice, salt, and pepper and toss well. (Transfer to the buttered baking dish if you aren’t using a cast iron skillet now)

      2 Cups Spinach, 1 Tablespoon Fresh Thyme, 1/4 Cup Fresh Parsley, 1/2 teaspoon Ground Nutmeg, 2 teaspoons Salt, 1 Tablespoon Lemon Juice, 1 teaspoon Pepper

    • In a medium bowl, whisk together the eggs, cream, remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan cheese. Pour the mixture all over the spinach and zucchini, then sprinkle with Gruyere.

      4 Tablespoons Unsalted Butter, 4 Large Eggs, 3/4 Cup Heavy Cream, 1/3 Cup Parmesan Cheese, 3/4 Cup Gruyere Cheese

    • Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean. Sprinkle with reserved parmesan and serve!

      1/3 Cup Parmesan Cheese

    If you don’t have a cast iron skillet, butter a 10-12″ baking dish with 2 tablespoons of the melted butter and set aside. You will transfer the vegetables to the baking dish before baking.
    Frozen spinach works great if you need to use it. 

    Serving: 1CupCalories: 375kcalCarbohydrates: 8gProtein: 14gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 185mgSodium: 1050mgPotassium: 538mgFiber: 2gSugar: 5gVitamin A: 2496IUVitamin C: 33mgCalcium: 317mgIron: 2mg

    Author: Sweet Basil

    Course: 200+ Easy Side Dish Recipes Every Mom Needs

    Recommended Products

    REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

    a photo of a serving spoon scooping out a serving of zucchini squash gratin from a cast iron skillet.a photo of a serving spoon scooping out a serving of zucchini squash gratin from a cast iron skillet.

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  • Browned Butter Pork and Butternut Squash Lasagna – Oh Sweet Basil

    Browned Butter Pork and Butternut Squash Lasagna – Oh Sweet Basil

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    This isn’t your traditional lasagna, but oh good heavens, the flavors of pork, butternut squash, browned butter, sage, and cheese is pure comfort! Browned butter pork and butternut squash lasagna is about to be your new favorite lasagna recipe!

    You won’t find tomatoes, ricotta cheese or tomato sauce in this lasagna, but it is bringing all the feelings of warm winter comfort food to our family! The flavors are the most amazing combination! I mean it’s got pork, one of my all time favorite meats, browned butter-pure heaven, carbs-who doesn’t love carbs, and melty, gooey, delicious cheese. BOO-YAH!

    I love comfort food more than anything else. Sure smoked pulled pork is stinking delicious, and Hawaiian Pulled Pork is absolutely mouth watering, but make me choose between one of those recipes and a comfort food like Browned Butter Butternut and Pork Lasagna and hands down the lasagna wins.

    Creating Butternut Squash Lasagna

    As soon as I got the email from the National Pork Board to create a few recipes for them I knew I’d say yes to working with them, but then they wanted comfort recipes?! Heck yeah I’m on board with that. And this lasagna was born. And we loved it. And now you will too.

    I was looking through the recipe section on the Pork Be Inspired site and man, everything looks so juicy and delicious! I’ve found many a wonderful recipe there, but I was actually trying to make sure that there wasn’t a recipe like this one, which there isn’t. Butternut squash actually smells comforting. It’s so warm, nutty, and creamy. I just knew that a combination of my favorite fall/winter flavor with pork was totally the way to go. Oh, and there’s a secret in the puree, Ginger Snap cookies. Trust me, it’s exactly what the puree needs.

    Ingredients for Butternut Squash Lasagna

    I’m going to divide this recipe into 3 different parts – the butternut squash, the browned butter sauce (béchamel sauce) and the lasagna layers.

    For the Squash

    • Butternut Squash: peeled and chopped, ready for roasting
    • Olive Oil: helps roast and caramelize the squash
    • Salt & Black Pepper: adds flavor
    • Sage: you’ll want fresh sage and we will use it to add flavor to the butternut squash puree
    • Ginger Snap Cookies: an unexcepted ingredient but the flavor it adds it crucial

    For the Browned Butter Sauce

    • Butter: browned for added flavor and creates the base for the béchamel
    • Garlic: adds flavor and can be increased or decreased to your liking
    • Flour: combined with the butter is creates the creamy base for the béchamel
    • Low Fat Milk: helps thin out the sauce
    • Half and Half: adds creaminess and richness
    • Nutmeg: adds flavor and warmth
    • Salt and Black Pepper: adds flavor

    For the Lasagna

    • Ground Pork: we like to cook it and leave it in larger bite size chunks rather than breaking it up to crumbles
    • No Boil Lasagna Noodles: can totally be swapped for uncooked noodles but I love the ease of the no boil noodles
    • Cheese: gruyere, mozzarella and parmesan
    • Fresh Parsley: for an extra pop of freshness on the top

    The measurements for all the ingredients can be found in the recipe card at the end of this post. This is just meant to be an overview of the ingredients you’ll need.

    a photo of a serving of pork and butternut squash lasagna on a plate topped with melted cheese and crispy sage leaves.

    How to Make Butternut Squash Pork Lasagna

    I’m going to walk you through each step of this lasagna so you can see how easy it is! We will start by roasting the butternut squash, then cooking the pork, followed by making the browned butter sauce and finally assembling all the layers…

    For the Squash

    1. Preheat the oven, peel and cube the squash, then place it on a rimmed baking sheet. Drizzle the squash with a little olive oil and salt and pepper and toss to coat.
    2. Roast until tender and allow to cool.
    3. Place the roasted squash, sage and ginger snaps into a blender and pulse until smooth.

    For the Pork

    1. Brown the pork in a skillet over medium high heat. Break it up slightly so that bite size chunks remain. Allow it to cook through then remove from the pan to a plate lined with paper towels to drain.

    For the Sauce

    1. Brown the butter in a sauce pan over medium heat. Once it starts to turn amber in color, add the garlic.
    2. Cook for a few seconds and then add the flour whisking quickly. Cook until nutty and golden.
    3. Add all the liquids and nutmeg and whisk until smooth.
    4. Bring to a boil and then reduce the heat to a simmer and cook until thickened.
    5. Salt and pepper to taste.

    To Assemble

    1. Preheat the oven.
    2. Start with the butternut squash puree and spread a thin layer in the bottom of an 8×8 baking dish.
    3. Then do a layer of lasagna noodles.
    4. Spread a thin layer of béchamel sauce on the pasta, followed by a layer of sausage.
    5. Top the sausage with a layer of gruyere and mozzarella cheese.
    6. Add a layer of pasta and then a layer of butternut squash puree, then sausage, then cheese.
    7. Repeat these layers until everything is gone making sure the top layer is cheese. Then sprinkle the parmesan cheese all over the top and sprinkle with fresh chopped parsley.
    8. Place the baking dish in the oven and bake until golden and bubbly.
    9. Let it sit for a few minutes before slicing and serving. Enjoy!

    All of these instructions are listed in full detail in the recipe card at the end of this post.

    a photo of a serving of pork and butternut squash lasagna sitting on a plate topped with melty cheesea photo of a serving of pork and butternut squash lasagna sitting on a plate topped with melty cheese

    What is Browned Butter?

    Brown butter is a simple one-ingredient sauce that can transform all kinds of recipes.

    It is made by melting butter in a sauce pan until it boils.

    Then reduce the heat and stir occasionally until the butter is brown and has a nutty aroma.

    What Can You Substitute for Butternut Squash?

    You can use any winter squash, including buttercup, hubbard, sugar pumpkin, and acorn as a substitute for butternut squash.

    How to Cut Butternut Squash

    Cutting the butternut is probably the hardest part of this recipe. They are such a hard squash that they can be tricky to peel and cut sometimes. Be sure you have a sharp knife and a good vegetable peeler.

    Cut off both ends of the squash, and then slice the squash in half. I like to cut off the bulb end of squash and then cut both sections in half. Remove the seeds from the bulb end with a spoon and scrap the inside clean. Then peel the skin off all the pieces of the squash. Butternut squash has thick skin. I like place the pieces flesh side down and then remove the skin with a sharp vegetable peeler. Then cube the squash into bite size pieces.

    a photo of a large serving of butternut squash lasagna on a serving dish topped with melted cheese and fresh parsley and sage.a photo of a large serving of butternut squash lasagna on a serving dish topped with melted cheese and fresh parsley and sage.

    Tricks for Cooking Lasagna Noodles

    My trick is that I don’t…haha! I use the no boil pasta to keep things easy. If you want to boil your own lasagna noodles, be sure to use a very large pot so the noodles aren’t overcrowded. Fill the pot about 2/3 full of water and bring the water to a boil. Add salt and olive oil to the water. Once the water is boiling, slide the noodles in. Cook them per the instructions on the box and pull the noodles out of the water 2 to 3 minutes early. They will finish cooking when the lasagna bakes.

    Is Butternut Squash High in Protein?

    According to the USDA, one cup of cooked butternut squash is about 80 calories and 1.8 grams of protein. So it is not super high in protein, but it is high in fiber and is a great source of vitamins A and C.

    What to Eat with Butternut Squash Lasagna

    In my opinion, lasagna should always be served with fresh baked garlic bread! I know, hello carbs! But garlic bread with lasagna is just so dang good! I also like to serve a lighter side with it like a green salad or some sauteed green beans.

    a photo of a large serving of butternut squash lasagna topped with melted cheese and fresh parsley and sage.a photo of a large serving of butternut squash lasagna topped with melted cheese and fresh parsley and sage.

    Storage Tips

    This lasagna recipe is a great make ahead recipe. You could full assemble the whole lasagna up to a day ahead of time and then bake before serving.

    Leftover lasagna should be stored in the refrigerator in an airtight container. It can be reheated in the oven or in the microwave.

    This dish also freeze very well. It can be frozen before or after baking. Be sure to place it in an airtight container and wrap it securely in plastic wrap and then foil. It will keep in the freezer for up to 3 months. You can thaw it in the refrigerator overnight or bake it from frozen. You’ll just have to add some baking time if you bake from frozen.

    Lasagna recipes always bring comfort, and this browned butter pork and butternut squash lasagna is our new favorite comfort food recipe!

    More Cozy Dinner Ideas

    Servings: 6

    Prep Time: 35 minutes

    Cook Time: 40 minutes

    Total Time: 1 hour 15 minutes

    Description

    It’s got pork, one of my all time favorite meats, browned butter-pure heaven, carbs-who doesn’t love carbs, and melty, gooey, delicious cheese.

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    For the Squash

    • Heat the oven to 425, and place the squash on a large pan and drizzle with a little olive oil and salt and pepper.

      1 1/2 Lbs Butternut Squash, Olive Oil, Salt & Pepper

    • Roast for 25 minutes or until tender.

    • Remove from the oven and allow to cool.

    • Place the squash, sage and ginger snaps in the blender and pulse until smooth.

      2 Leaves of Sage, 2 Ginger Snap Cookies

    • Set aside.

    For the Pork

    • Heat a skillet over medium high heat and add the ground pork.

      1 pound Ground Pork

    • Turn down to medium and allow the pork to cook through, breaking it up into small meatball portions. This allows a little more pork flavor in the dish instead of small crumbles of meat throughout.

    • Cook about 6-8 minutes or until cooked through and remove from the pan to drain.

    For the Sauce

    • Meanwhile, heat a sauce pan over medium heat and add the butter.

      1/4 Cup Butter

    • Cook until the butter begins to foam and turn nutty brown in color, whisking occasionally, and then as soon as it’s amber in color, throw in the garlic.

      3 Cloves Garlic

    • Cook for a few seconds and then add the flour and quickly whisk.

      1/4 Cup Flour

    • Continue to cook until nutty in flavor and golden.

    • Pour in the liquids and nutmeg and continue to whisk until smooth.

      2 Cups Low Fat Milk, 1 1/2 Cups Half and Half, 1/4 Teaspoon Nutmeg

    • Bring to a boil and turn down to a simmer, continue to cook until thickened.

    • Salt and pepper to taste and set aside.

      Salt and Pepper to taste

    To Assemble

    • Heat the oven to 400 degrees.

    • Spread about ¼ cup pf the butternut squash puree on the bottom of an 8×8” pan.

    • Lay down strips of lasagna noodles.

      1 package No Boil Lasagna Noodles

    • Add a scoop, about 1/3 – 1/2 cup, of white sauce and lightly spread over the noodles.

    • Dot with pork and sprinkle with ¼ cup of gruyere and mozzarella cheese.

      2 Cups Gruyere Cheese, 2 1/2 Cups Mozzarella Cheese

    • Add a layer of noodles then add 1/3 Cup butternut squash puree and spread over the sauce. Dot with pork, then top with the cheeses.

    • Continue with layers until you reach the top and then add all remaining cheeses, ending with the parmesan cheese. Sprinkle the parsley over the top.

      1/4-1/3 Cups Parmesan Cheese, Fresh Parsley

    • Bake the lasagna for 35-40 minutes or until golden and bubbly.

    • Enjoy!

    You can buy pre peeled and chopped butternut squash in most produce sections of your local store.
    May be frozen for several months.

    Serving: 1cupCalories: 950kcalCarbohydrates: 59gProtein: 49gFat: 58gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 207mgSodium: 862mgPotassium: 1015mgFiber: 4gSugar: 11gVitamin A: 13429IUVitamin C: 25mgCalcium: 963mgIron: 2mg

    Author: Sweet Basil

    Course: Over 500 Family Dinner Recipes Ideas

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  • Cheesy Gruyere Sweet Potato Stacks – Oh Sweet Basil

    Cheesy Gruyere Sweet Potato Stacks – Oh Sweet Basil

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    A sweet potato recipe that is cheesy and buttery with a burst of fresh thyme! If you want a recipe for sweet potatoes that is a little outside the box but glorious, you have to try these Cheesy Gruyere Sweet Potato Stacks!

    Every Christmas we make a cheesy potato dish with gruyere cheese. They are stacked high in a muffin tin and get all crispy and wonderful. This year we decided to make them with sweet potatoes, and we are obsessed with the sweet and salty flavor of these Cheesy Gruyere Sweet Potato Stacks!

    I know when we think of sweet potato side dishes, we think of brown sugar and marshmallows, but I’m telling you, friends, the sweetness of the sweet potatoes paired with the saltiness of the cheeses makes the angels sing! And that fresh pop of thyme…I’m happy dancing around the kitchen! Arms waving, eyes closed, licking my lips and my bootie shakin’…you get that visual?!

    How to Make Sweet Potato Stacks

    I like to get the sweet potatoes prepared first. Peel two large sweet potatoes and then slice them. We always use our favorite mandoline to get those thin perfect slices, but you could totally do it by hand if you don’t have a mandoline. Let’s see those mad knife skills!

    When your sweet potatoes are prepped, preheat your oven to 400 degrees Fahrenheit and spray a muffin tin with cooking spray. You will use all 12 cups of the muffin tin. Place the sweet potatoes in a bowl and add the melted butter. Stir thoroughly, separating the sweet potato slices by hand if needed. You want everything deliciously coated in butter!

    A photo of a sweet potato stack sitting on a wire cooling rack taken from above garnished with fresh time.

    Combine the cheeses, salt, garlic and thyme in a medium bowl or plastic bag. Place two slices of sweet potato into each cup and scoop one teaspoon of the cheese and spices mixture into each cup and repeat the layers until you reach the top of each cup. Be sure your last layer is cheese! You’ll want that yummy cheesy goodness on top!

    Place the pan in the oven carefully (you don’t want those perfectly constructed stacks to tip over)! Tent the muffin pan with a piece of foil and be sure the foil does not touch the top of the potatoes. The cheese will stick and then you’ll lose that top cheesy layer (tragedy!). Bake for 15 minutes with the foil and then remove it and bake an additional 30 minutes or until the cheese is starting to turn golden. Scoop those golden delicious stacks from the pan with a large spoon and and serve them hot!

    A photo of a sweet potato stack sitting on a wire cooling rack taken from above garnished with fresh time.A photo of a sweet potato stack sitting on a wire cooling rack taken from above garnished with fresh time.

    What to Eat with this Sweet Potato Recipe?

    This is a perfect side dish for Thanksgiving or Christmas. Try it along side our Turkey in a Bowl for Thanksgiving or with Prime Rib for Christmas! But you don’t need a holiday to make these! They go great with just about any meal…steak, salmon, whole roasted chicken, and I could go on and on!

    What is Gruyere Cheese?

    Gruyere cheese is a hard yellow Swiss cheese that has a nutty, sweet but slightly salty flavor. And best of all, it is super melty! We love the flavor it paired with both regular potatoes and sweet potatoes.

    What is the Difference Between Sweet Potatoes and Yams?

    Yams are actually type of sweet potato. Most people think that the orange sweet potato is a “yam”, and different than “sweet potatoes”. Sweet potatoes come in several varieties, white, yellow, orange and purple, but, they are all sweet potatoes.

    A photo of a stack of thinly sliced sweet potatoes layered with gruyere and parmesan cheese and topped with fresh thyme.A photo of a stack of thinly sliced sweet potatoes layered with gruyere and parmesan cheese and topped with fresh thyme.

    How Do You Slice Sweet Potatoes So Thin?

    I mentioned above that we prefer to use a mandoline to get uniform and thin slices. If you have a nice sharp knife and patience, you could absolutely slice them by hand. Mandolines are handy little kitchen devices to have on hand. We love it for our smoked gruyere scalloped potatoes with leeks, our favorite cheesy potato casserole side dish or for making homemade potato chips! I also use a mandoline to save time when I’m slicing the carrots for our cheesy ground beef and rice casserole!

    Is There a Trick or Removing Thyme Leaves Quickly?

    There would be nothing more tedious than removing thyme leaves one at a time! Here is a couple of tricks to removing them quickly. Remove all the smaller stems coming off the main central stem. The stem for those are typically thin and not woody, so they can be chopped up with the leaves. When you have the smaller stems removed from the main stem, grab the stem at the thinner end and firmly slide your fingers down the main stem going the opposite direction that leaves are growing. This should pop the leaves right off. Discard the stem and give the leaves and smaller stems a rough chop.

    Storage Tips

    Store leftover sweet potato stacks in an airtight container in the fridge. They will keep for 4-5 days.

    They can be warmed up in the microwave or for best results, reheat them in the oven so the cheese gets all crispy again. Set the oven to 350 degrees and plan on 7-10 minutes or until heated through.

    A photo of a sweet potato stack sitting on a wire cooling rack taken from above garnished with fresh time.A photo of a sweet potato stack sitting on a wire cooling rack taken from above garnished with fresh time.

    This is a sweet potato recipe everyone is going to ask for! That crispy cheesy combined with the sweet potato and the burst of fresh thyme is going to keep you coming back for more!

    More Delicious SWEET POTATO SIDE DISHES You’ll Want to Try:

    Servings: 8

    Prep Time: 15 minutes

    Cook Time: 45 minutes

    1 hour

    Total Time: 2 hours

    Description

    Stacks of sweet potatoes loaded with butter, gruyere and parmesan cheese and a burst of brightness from fresh thyme.

    Prevent your screen from going dark

    • Heat the oven to 400 degrees.

    • Spray a muffin tin with nonstick cooking spray.

    • In a large bowl, add the butter and sliced sweet potatoes. Toss well to coat, pulling apart potatoes as they stick together so that everything is well coated in butter.

      6 Tablespoons Butter, 2 Large Sweet Potatoes

    • In a bowl or plastic bag, add the cheeses, salt, garlic and thyme.

      1 Cup Gruyere Cheese, 1/2 Cup Parmesan, 1 Teaspoon Kosher Salt, 3 Cloves Garlic, 2 Teaspoons Thyme

    • Place 2 slices of sweet potato in each muffin cup. Sprinkle with 1 teaspoon of cheeses and repeat layers until you reach just above each muffin cup, ending with cheese.

    • Carefully place the pan in the oven and tent with a piece of foil, being sure that it does not touch the top of the potatoes or the cheese will stick. Bake for 15 minutes, remove the foil and bake an additional 30 minutes or until cheese is starting to turn golden.

    • Remove from pan and serve hot!

    It’s easiest to remove the potatoes with a large spoon.
    Leftovers can be refrigerated for 4 days.

    Serving: 1stackCalories: 243kcalCarbohydrates: 18gProtein: 9gFat: 16gSaturated Fat: 10gCholesterol: 45mgSodium: 568mgPotassium: 310mgFiber: 3gSugar: 4gVitamin A: 12550IUVitamin C: 3mgCalcium: 273mgIron: 1mg

    Author: Sweet Basil

    Course: 200+ Easy Side Dish Recipes Every Mom Needs

    Cuisine: American

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    A photo of a stack of thinly sliced sweet potatoes layered with gruyere and parmesan cheese and topped with fresh thyme.A photo of a stack of thinly sliced sweet potatoes layered with gruyere and parmesan cheese and topped with fresh thyme.

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