Vegetarians for Thanksgiving.
Whenever I host Thanksgiving dinner, I make sure that there are plenty of genuinely interesting and flavorful dishes available for those who eschew meat… or perhaps just don’t like turkey. (Count me among the latter.) This saves them from surviving on a surplus dose of mashed potatoes and peas. I like to include dishes that feel special and can easily stand alone as a veggie main course.
One of my favorite dishes is this White and Sweet Potato Gratin. Sure, it can be a side dish, but it’s also special enough to sate any vegetarian at the Thanksgiving table. Over the years, we’ve noticed that everyone goesback for seconds, even thirds, of this dish—more than for any other. A couple of dishes like this on your table and everyone has an enjoyable meal. Some other vegetarian favorites are my Deconstructed Green Bean Casserole (minus the pancetta), Autumn Salad, and Cauliflower, Tomato and Chèvre Gratin.
~ David
White and Sweet Potato Gratin
David Scott Allen, Cocoa & Lavender
- 2 large russet potatoes about 2 pounds
- 2 large sweet potatoes about 2 pounds
- kosher salt
- freshly ground pepper
- 6 teaspoons chopped fresh rosemary more as desired
- nutmeg as needed
- 1 1/2 cups heavy cream
- 6 ounces grated Gruyère cheese
- 1 1/2 ounces grated Parmigiano-Reggiano
Oven Version
Preheat oven to 400°F.
Peel and thinly slice all four potatoes, keeping separated by color.
In a 10-inch round (or similar-sized) deep casserole, place half the white potatoes on the bottom in a thin layer, overlapping slightly. Sprinkle with salt, pepper, 1 1/2 teaspoons chopped rosemary, and a grating of nutmeg.
Next, cover with a layer of half the sweet potatoes; sprinkle with salt, pepper, 1 teaspoon chopped rosemary, and a grating of nutmeg.
Repeat layering using up all remaining potatoes, sprinkling each layer with salt, pepper and rosemary.
Pour cream over potatoes and cover casserole with lid (or foil). Bake for 1 hour to 1 hour 15 minutes (see notes).
Meanwhile, mix the grated cheeses. Remove the top and check the potatoes for doneness (if not tender, return to the oven for a bit). Sprinkle the cheese mixture evenly over the top, then return to the oven, uncovered, for 3 minutes, or until cheeses are nicely melted and bubbly.
Microwave Version
Peel and thinly slice all 4 potatoes, keeping separated by color.
In a deep 10 x 12 microwave safe casserole that has a cover, place half the white potatoes on the bottom in a thin layer, overlapping slightly. Sprinkle with salt, pepper, 1 1/2 teaspoon chopped rosemary, and a grating of nutmeg. Cover with a layer of half the sweet potatoes; sprinkle with salt, pepper and rosemary.
Repeat layering using up all remaining potatoes, sprinkling each layer with salt, pepper, 1 1/2 teaspoon chopped rosemary, and a grating of nutmeg.
Pour the cream evenly over the potatoes and cover casserole (I don't recommend using plastic wrap). Microwave on HIGH for 18 minutes.
Meanwhile, mix the grated cheeses. When the potatoes are done, remove the cover and sprinkle evenly with the cheese mixture. Microwave uncovered for 3 more minutes at HIGH power.
Serves 8.
• Baking and microwaving times will vary depending on your casserole and your oven/microwave. Test the potatoes with a fork or knife for doneness after 18 minutes. A little overdone is better than a little underdone.
• If making this in a smaller casserole (8-inch square, for example), make sure it is deep enough that it won’t bubble over. There will be leftover potato slices that you can use for another purpose.
• This dish can be made in advance and reheated, covered, in the oven or microwave.
Mimi Rippee
November 23, 2024 at 6:27 amI love this! Gruyère just belongs with potatoes of all kinds. I could just eat the gratin for dinner.
David Scott Allen
November 23, 2024 at 6:40 amAgreed! It is a perfect combination. (In doing the final testing for this — meaning writing up the instructions — Mark and I did have this for dinner one night!)
Carolyne
November 23, 2024 at 7:36 amThat is one delicious side dish for Thanksgiving turkey. But it would be great with so many other things, it’s on my list to make.
Cocoa & Lavender
November 23, 2024 at 10:12 amThanks, Carolyne. Actually, I serve it a lot with roasted chicken and pork. It’s a great side dish!
Babs
November 23, 2024 at 7:38 amI call these Crack Potatoes. They’re that addictive. Believe me.
Cocoa & Lavender
November 23, 2024 at 10:12 amThey are, indeed! Thanks, Barb.
Jeff the Chef
November 23, 2024 at 7:39 amI’m fine with turkey, but this would be the star of the meal for me!
Cocoa & Lavender
November 23, 2024 at 10:12 amSince I don’t like the turkey, I especially love these potatoes, Jeff. Glad you like the recipe.
Barb
November 23, 2024 at 7:43 amBeautiful gratin, and with heavy cream and Gruyère they have to be delicious! I’m sure you and Mark will have a wonderful, delicious Thanksgiving!
Cocoa & Lavender
November 23, 2024 at 10:13 amHappy Thanksgiving to you two as well, Barb. This may not be the healthiest dish, but it makes us feel good!
Mad Dog
November 23, 2024 at 7:57 amThat looks incredible – such beautiful colours!
Cocoa & Lavender
November 23, 2024 at 10:13 amThanks, Mad Dog — the orange of the sweet potatoes really does make it beautiful.
angiesrecipes
November 23, 2024 at 8:08 amA perfect side dish and I am a huge fan of gratin :-))
Cocoa & Lavender
November 23, 2024 at 10:13 amI don’t think I’ve ever met a gratin that I don’t like! Thanks, Angie.
Ben | Havocinthekitchen
November 23, 2024 at 9:35 amWhile I love mashed potatoes, potato gratin is a more elegant and elevated dish, in my book (you’re right, it can easily stand alone as a main dish). I’m just honestly too lazy to make it often opting for mashed potatoes most of the time lol. But I do love how you combined regular and sweet potatoes in one recipe. I think it’s a generous idea – need to try!
Cocoa & Lavender
November 23, 2024 at 10:14 amI have to say, Ben, this is a lot easier than most gratins. A little peeling and slicing is all it takes! I know when we behind on my blog reading, but I hope to get to you this weekend.
Ronit Penso
November 23, 2024 at 11:30 amI’m far from vegetarian, but would be very happy with this dish as a main course any time! 🙂
Cocoa & Lavender
November 24, 2024 at 6:20 amThanks, Ronit — we always seem to have vegetarians at Thanksgiving — so I like to plan in advance to make sure there is some fun food for them.
Eha Carr
November 23, 2024 at 3:54 pmAltho’ I was born in a potato-mad country it has never been a favourite tho’ sweet potatoes are happily on the menu all the time. I guess Australia these days should be spelled Australasia and rice of all colours and noodles of all kinds usually grace the meat dishes. But this is a new and interesting version, even if slightly ‘naughty’, looking so good I do want that taste !!!
Cocoa & Lavender
November 24, 2024 at 6:19 amSweet potatoes are so good for you — this may not be their healthiest preparation, but it’s so good!
Eha Carr
November 25, 2024 at 10:13 pmOh, oh, oh . . . , a hugely happy Thanksgiving of course to both of you . . .
Jill W Becker
November 23, 2024 at 4:04 pmOh a must try. Happy Thanksgiving to you and Mark.
Cocoa & Lavender
November 24, 2024 at 6:18 amHappy Thanksgiving to you and David, too.
FEL!X
November 23, 2024 at 8:17 pmI like potato gratin in every version!
Nice to combine white with sweet potatoes. The orange ones exist here also in deep purple colour!
Cocoa & Lavender
November 24, 2024 at 6:13 amWe, too, have the deep purple ones — I haven’t used them for a gratin yet, but why not?
sherry
November 23, 2024 at 10:48 pmoh yum there’s just something so delicious about a potato gratin! all that cream and cheese … and i am quite fond of a bit of turkey too.
cheers David
sherry
Cocoa & Lavender
November 24, 2024 at 6:13 amThanks, Sherry — with all the cream and cheese, it’s quite addictive!
Karen (Back Road Journal)
November 24, 2024 at 1:38 pmI had a sweet potato and russet gratin recipe but it got misplaced. Nice to have your delicious sounding version. Happy Thanksgiving to you both.
Frank | Memorie di Angelina
November 26, 2024 at 12:49 pmPerfect timing! I’m having a vegetarian for Thanksgiving dinner so this recipe (along with your deconstructed green bean casserole) is going to come in very handy.
2pots2cook
November 27, 2024 at 7:34 amLove gratin but would skip sweet potatoes. Sorry. Green beans and osso buco are our cup of tea! Bye dear friend 🙂
Valentina
November 28, 2024 at 12:44 pmI was listening to Christopher Kimball’s podcast yesterday (Milk Street), and he was talking about how he loves to create something especially special for his vegetarian guests on Thanksgiving, not leaving them to partake only in the traditional sides, rather a show piece of some sort. I think this is exactly the type dish he was speaking of! Beautiful, David. (And Gruyère is the best cheese!) Happy Thanksgiving to you and Mark! xo Valentina
Raymund
December 3, 2024 at 3:56 pmI absolutely love how you focus on making Thanksgiving inclusive and flavorful for everyone, especially for those who prefer not to have turkey! Your White and Sweet Potato Gratin sounds like the perfect dish to steal the spotlight. It’s great that it’s hearty enough to be a main course but can also complement other dishes so well.
Inger
December 11, 2024 at 6:20 amI’ve had this with potatoes, but sweet potatoes is an inspiration David! Even if you’re not serving vegetarians!