SWEET POTATO-CAULIFLOWER GRATIN WITH CRISPY SAGE LEAVES
This potato gratin dish uses a lightened-up bechamel sauce, so you get the richness without the butter. And the fancy sage garnish couldn't be easier: All you need is 10 seconds to flash-fry the fresh leaves in some vegetable oil.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Heat olive oil in a small pot over medium heat. Add flour and cook, stirring, 1 minute. Slowly whisk in milk and 1 cup water. Cook, whisking, until thick enough to coat the back of a spoon, about 12 minutes. Remove from heat and stir in 1/4 cup Parmesan and the chopped sage. Season with salt and pepper.
- Pour a third of the sauce in the bottom of a 9-by-13-inch casserole dish. Arrange a third of the sweet potato and cauliflower slices along the bottom. Season with salt and pepper. Repeat twice with remaining sauce and vegetables. Cover dish with parchment-lined foil and bake until vegetables are tender, about 1 hour. Raise oven temperature to 425 degrees. Remove foil and sprinkle with remaining tablespoon of cheese. Bake until golden brown, about 20 minutes. Let stand 10 minutes before serving.
- Meanwhile, crisp sage leaves: Heat 1 inch vegetable oil in a small pot over medium-high heat until surface is shimmering slightly. Add a few leaves at a time (they'll bubble up) and cook until crisp, but still bright green, about 10 seconds. Transfer to a paper towel to drain. Season with salt. Top gratin with leaves.
Nutrition Facts : Calories 208 g, Cholesterol 6 g, Fat 9 g, Fiber 5 g, Protein 5 g, Sodium 135 g
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serrene turpin
[email protected]This gratin is not healthy. It's too high in calories.
Sohel Babu
[email protected]This gratin is too complicated. I don't have time to make it.
md selim
[email protected]I'm not sure about this gratin. I don't like cauliflower.
Business Owner
[email protected]This gratin looks delicious! I can't wait to try it.
Anoara Bagom
[email protected]I'm going to make this gratin again for Thanksgiving.
bernard isiepe
[email protected]This gratin is a great way to use up leftover sweet potatoes and cauliflower.
Alhaj Islam
[email protected]I made this gratin for a potluck and it was a hit! Everyone loved it.
Madakson Solomon Lazarus
[email protected]This gratin was delicious! The sweet potatoes and cauliflower were perfectly cooked, and the crispy sage leaves added a nice touch of flavor.
Matthew Cooper
[email protected]This gratin was easy to make and turned out great! The sweet potatoes and cauliflower were cooked perfectly, and the crispy sage leaves were a nice touch.
desti wiz
[email protected]I'm not usually a fan of cauliflower, but this gratin was amazing! The sweet potatoes and cauliflower were perfectly cooked, and the crispy sage leaves added a nice touch of flavor.
Jolly Rosemond
[email protected]This gratin is absolutely delicious! The sweet potatoes and cauliflower are so creamy and flavorful, and the crispy sage leaves add a nice crunch.
Rochak Parajuli
[email protected]I made this gratin for a dinner party and it was a huge success! Everyone loved the combination of sweet potatoes and cauliflower, and the crispy sage leaves were the perfect finishing touch.
Umar Rehman Shah
[email protected]This gratin was a hit with my family! The sweet potatoes and cauliflower were perfectly cooked, and the crispy sage leaves added a nice touch of flavor.