Thanksgiving. We are posting it now because it would make a great side dish for Easter if you are having ham or turkey, or anything else for that matter. The sweetness of the sweet potatoes blends so beautifully with the creaminess of the goat cheese and the saltiness of the Parmesan cheese. Olivia and I are both big fans of thyme. It is a subtle herb that enhances vegetable and meat dishes alike.
The picture you see below is from Thanksgiving. You may notice there is the canned jellied cranberry sauce that I grew up on and happen to love AND there is a delicious cranberry relish in a bowl that Olivia made. She does not share her mother's love of the mundane canned version. Personally I like them both and more than that, both of us love the great memories we have of holiday meals. Olivia always makes them special because she finds new and exciting recipes to add to the family standards. I just plain love about any holiday. We hope you consider this recipe for your Easter table. It is a winner.
Sweet Potato Gratin with Goat Cheese, Parmesan, and Thyme
- 3 pounds orange-fleshed sweet potatoes
- salt and fresh-ground black pepper to taste
- 8-10 oz. log soft goat cheese
- 1 cup half and half or cream
- 2 tsp. dried thyme
- 1 1/2 cups coarsely grated Parmesan
- Preheat oven to 375F/190C. Take goat cheese out of the fridge and let it soften at room temperature. Spray a 3-4 quart glass casserole with with non-stick spray or olive oil.
- Peel the sweet potatoes and cut into slices about 1/4 inch thick. (Don’t make them too thick or they will take longer to cook.)
- Put the softened goat cheese in a small bowl, add the half and half and the thyme, and whisk together until it’s smooth. (You can put the package of goat cheese in the microwave and heat in 10 second intervals until it’s soft to make this easier to mix.)
- Layer half the sweet potatoes in the baking dish and season well with salt and fresh-ground black pepper. Spread half the goat cheese mixture over the sweet potatoes and sprinkle on half the grated Parmesan. Make another layer each of sweet potatoes seasoned with salt and pepper, goat cheese mixture, and Parmesan.
- Cover the dish tightly with foil and bake 1 hour (or until the sweet potatoes are quite soft when you stick a fork in them.) Remove foil and bake 20-30 minutes more, until the sweet potatoes are very soft and the top is nicely browned. Serve hot.
- This will stay good in the fridge for several days and may have reheated a little too well, if you know what I mean. (You can assemble this the day before and bake the day you want to eat it, too!)