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Gallery Sweet Potato-Cauliflower Gratin with Crispy Sage Leaves Credit: Johnny Miller Recipe Summary Servings: 8
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 3 tablespoons all-purpose flour 1 cup whole milk 1/4 cup plus 1 tablespoon freshly grated Parmesan 20 fresh sage leaves, plus 1 tablespoon chopped Coarse salt and freshly ground pepper 2 pounds sweet potatoes, peeled and sliced 1/4 inch thick 1 head cauliflower, quartered and sliced 1/4-inch thick Vegetable oil, for crisping sage
Gallery Sweet Potato-Cauliflower Gratin with Crispy Sage Leaves Credit: Johnny Miller
Recipe Summary Servings: 8
Gallery
Sweet Potato-Cauliflower Gratin with Crispy Sage Leaves Credit: Johnny Miller
Sweet Potato-Cauliflower Gratin with Crispy Sage Leaves
Credit: Johnny Miller
Sweet Potato-Cauliflower Gratin with Crispy Sage Leaves
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil 3 tablespoons all-purpose flour 1 cup whole milk 1/4 cup plus 1 tablespoon freshly grated Parmesan 20 fresh sage leaves, plus 1 tablespoon chopped Coarse salt and freshly ground pepper 2 pounds sweet potatoes, peeled and sliced 1/4 inch thick 1 head cauliflower, quartered and sliced 1/4-inch thick Vegetable oil, for crisping sage
Directions
Heat oven to 350 degrees. Heat olive oil in a small pot over medium heat. Add flour and cook, stirring, 1 minute. Slowly whisk in milk and 1 cup water. Cook, whisking, until thick enough to coat the back of a spoon, about 12 minutes. Remove from heat and stir in 1/4 cup Parmesan and the chopped sage. Season with salt and pepper.
Pour a third of the sauce in the bottom of a 9-by-13-inch casserole dish. Arrange a third of the sweet potato and cauliflower slices along the bottom. Season with salt and pepper. Repeat twice with remaining sauce and vegetables. Cover dish with parchment-lined foil and bake until vegetables are tender, about 1 hour. Raise oven temperature to 425 degrees. Remove foil and sprinkle with remaining tablespoon of cheese. Bake until golden brown, about 20 minutes. Let stand 10 minutes before serving.
Meanwhile, crisp sage leaves: Heat 1 inch vegetable oil in a small pot over medium-high heat until surface is shimmering slightly. Add a few leaves at a time (they’ll bubble up) and cook until crisp, but still bright green, about 10 seconds. Transfer to a paper towel to drain. Season with salt. Top gratin with leaves.
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All Reviews for Sweet Potato-Cauliflower Gratin with Crispy Sage Leaves
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All Reviews for Sweet Potato-Cauliflower Gratin with Crispy Sage Leaves
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
