Adam and I harvested roughly 25 sweet potatoes from our garden today. I have plans for these potatoes: ranging from a savory sweet potato bread to sweet potato soup. For tonight, we made a two potato gratin that I got from a Moosewood Restaurant cookbook.
First, let me just say that I love the Moosewood and all of their cookbooks. If I could take Ithaca and subtract the 100 ft of snow they get every year, add in some southern accents and food and shake it until it ended up closer to my parents in Arkansas I would totally live there.
This gratin was the perfect recipe for Adam and I because it combined one of his favorite foods (potatoes) with one of mine (sweet potatoes) and topped it with a mutual favorite (cheese). I have to say, though, I think I'd add less cheese than what the recipe required. What you see here is 4 oz of grated Havarti but it kind of overwhelmed the sweet potato flavor. All in all, however, the gratin was spectacular. So spectacular, in fact, that I forgot to take a picture before we dug in.
Posts
