|Sweet potato gratin|
I miss my Dad very much. Life seems to be going by at 2 completely different speeds, everyone else like busy bees and me slogging along. I look at the date on the calendar today and count the days since he died and think in my mind it has been a LOT of days now, even weeks (25 days, 3 weeks+). That I should be very present in my everyday life, instead of feeling hazy and struggling with putting a balanced and full dinner on the table every night. For the rest of my family it has been a lot of days now, and I can feel everyone being supportive and patient, understanding, and waiting. Waiting for me to just be me again.
I also feel guilty. A big part of what I do to care for and love my family is creating thoughtful and balanced meals several times a day. To be able to say this is all homemade, nutritious, and takes into consideration everyone's personal tastes, likes and dislikes.
|Sweet potato gratin in the pie pan,|
What does all this have to do with sweet potato gratin? It was a simple, delicious and easy vegetable dish that added to our meal and made me feel good. It is one of the first side dishes I have done lately that made the dinner I served it with a truly full multi-course meal. The natural sweetness of the sweet potato was complimented by the nutty tang of Parmesan perfectly without the dish being heavy or overpowering.
Sweet Potato Gratin
I only use the deep orange fleshed variety of sweet potatoes. They often have the word ruby or garnet or red in their name. The size of these varies a LOT, sometimes one huge potato will serve the entire family so just keep in mind a shallow (not deep dish) pie pan when you are buying what you need.
- 2 sweet potatoes, peeled and thinly sliced into rounds
- 2 Tbs butter melted
- 2 Tbs Parmesan cheese freshly grated
- salt and black pepper to taste
- Pre-heat your oven to 425 (F). Peel and slice your potatoes. Arrange in a shallow pie pan or any small baking dish. You want an arrangement that is one layer thick only.
- Brush the potatoes with the melted butter or a good quality olive oil, making sure they are all lightly coated. I find the silicon brushes work best for this because they don't soak up most of your butter in the bristles, they just help transfer it evenly over the potato slices.
- Sprinkle with salt and fresh pepper, then the grated cheese. Bake for 20-25 minutes, or until a knife tip inserts easily and the color is lightly browned.
- Serve immediately, fresh from the oven.
Prep Time: 00:10
Cook time: 00:20
Total carbs: 9