"Instead of the thin orange layers of potatoes found in most sweet potato gratin recipes, his version starts with large chunks of cream-colored Japanese sweet potatoes, boiled until tender and lightly mashed with salty-sweet miso butter. Slightly sweeter than other varieties, Japanese sweet potatoes have a naturally starchy, buttery texture that adds luxurious body without extra fuss. (In a pinch, standard sweet potatoes or garnet yams will work just fine.) And skipping the mandoline slicer and all that layering means minimal prep time."
"You'll spread the potato mixture into a casserole dish before finishing it off with a scattering of cheese and a final flourish of chives and nori. Namba's sweet potato gratin delivers golden brown, crispy edges with layers of savory umami and creamy richness, making it an easy, flavor-packed side dish worthy of any holiday feast."
A reimagined sweet potato gratin uses large chunks of cream-colored Japanese sweet potatoes boiled until tender and lightly mashed with salty-sweet miso butter. The naturally starchy, buttery texture of Japanese sweet potatoes provides luxurious body without additional work, while standard sweet potatoes or garnet yams serve as acceptable substitutes. The potato mixture is spread into a casserole, topped with cheese, then finished with chives and nori to create golden-brown, crispy edges and layered savory umami and creamy richness. Skipping thin slicing and mandoline layering significantly reduces prep time, producing an easy, festive side.
Read at Bon Appetit
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