WHO DOESN’T LOVE POTATOES WITH THEIR TURKEY? But, if you are looking for an alternative to the classic mash try these cream and butter-free potatoes. This unconventional gratin made with both Yukon gold potatoes and sweet potatoes incorporates fresh thyme, zucchini, and parmesan cheese and is finished with crispy sage leaves!
by Carrie Paul (Adapted from Kitchen Matters)
- 2 Tablespoons unrefined, cold pressed extra-virgin olive oil + more for drizzling
- 1 large onion, halved and thinly sliced
- 3/4 tsp. sea salt, divided
- freshly ground black pepper
- 4 cloves garlic, finely chopped
- 2 medium Yukon Gold potatoes, about ¾ pound, sliced ¼-inch thick (or baby red potatoes)
- 1 medium sweet potato, sliced ¼-inch thick
- 1 medium zucchini, about ½ pound, sliced ¼-inch thick
- 1 Tablespoon fresh thyme leaves
- 2 Tablespoons freshly grated Pecorino or Parmesan cheese (or omit for dairy free option)
- 1 tsp. fresh sage leaves chopped
- 6 crispy fried fresh sage leaves ***
*** To make crispy fried sage leaves, heat 1 inch grape seed oil or vegetable oil on medium high until surface is shimmering slightly. Add sages leaves one at a time and cook until crisp and still bright green, approximately 10 seconds. Carefully remove with tongs and transfer to paper towel to drain.
Preheat oven to 375 degrees.
Sauté onions in olive oil with pinch of salt and pepper until tender and lightly golden, about 6 to 8 minutes. Add garlic and sauté until fragrant, about 2 minutes.
Transfer onions and garlic to the bottom of an 11 x 9 gratin dish or a 10-inch round baking dish. Overlap potatoes and squash over the onion mixture. Season with salt (about ½ teaspoon) and pepper. Sprinkle with thyme, sage, and Pecorino/Parmesan and drizzle with olive oil.
Cover and bake for 30 minutes. Uncover and bake another 30 minutes until golden and potatoes are tender. Top gratin with crispy sage leaves. See footnote below.
You can serve this hot, warm or at room temperature.
DO AHEAD: Sauté onions and garlic and slice zucchini 1 day ahead. Store covered in refrigerator. Store cooled, fried sage leaves in ziplock at room temperature. Cut potatoes and assemble day of cooking.