Thanksgiving brings a lot of delicious recipes to the table, from turkey and stuffing to sweet potato pie and casseroles. This Thanksgiving, impress your family by cooking like a pro and using a dish created by NC Chef Shawn Buskirk!
Shawn Buskirk, owner & chef at Cheek & Belly in Onslow County, has been proudly cooking with NC ingredients for many years. He enjoys bringing dishes to the public that not only offer the heritage of NC Agriculture, but also out of this world flavor. This holiday season, he is sharing with us one of his wife’s favorite recipes for Sweet Potato Gratin. “She requests that I make this every year at Thanksgiving,” he said. “It’s definitely a family favorite!” Stock up on sweet potatoes, onions and gouda cheese at a farmers market, roadside stand or other retailer near you and impress your family with this incredible dish!
Chef Shawn Buskirk’s Sweet Potato Gratin
Cook Time: 1 Hour
Serves: Ten to Twelve (depending on portion size)
Suitable for: Gluten Free and Vegetarian
Ingredients:
- 3 pounds of peeled sweet potatoes (cut thin, preferably on a mandolin)
- 1.5 pounds of smoked gouda (freshly shredded)
- 2 cups heavy whipping cream
- 1 large onion (diced and caramelized in a skillet over medium-high heat with 1.5 tablespoons of canola oil)
- 1 teaspoon of ground cinnamon
- 1.5 teaspoons of kosher salt
- 1/4 teaspoon of white pepper
Instructions:
- Slice potatoes and store in a mixing bowl.
- Combine heavy cream and dry spices in a separate bowl.
- Shred gouda into a third bowl.
- Using a greased casserole dish, aluminum pan, or muffin pan, arrange the layers of the gratin in this order from the bottom up: sweet potatoes, cream mixture, onions, cheese.
- Repeat as necessary and adjust quantities per your taste or presentation.
- Cover and place in the oven at 375° for 40 minutes. Then uncover and cook for an additional 15-20 minutes to brown the top.
- Enjoy!
