If the ABC’s were a 26-letter long acronym for the happiest food items on Earth, “G” would stand for “gratin”. For those of you not raised by my Grandmother, or French, a gratin is a sort of potato casserole, traditionally prepared with butter, flour, and cow’s cheese– all of which are not the friendliest to the sensitive stomach of a Bubble Child.
This gratin not only tastes like a million bucks (or Euros), but sits in the stomach like it, too. Fresh goat cheese is low in lactose, and easy for the dairy intolerant to digest, and there is no need for flour or butter with the creamy olive oil and sultry texture of the sweet potatoes and caramelized onions dancing together.
Bonjour, tastiness. Merci, easy-to-make.
2 medium-large sweet potatoes, washed, dried, sliced thinly into circles
1 small yellow onion, diced
6 oz. chevre (fresh goat cheese), broken into pieces, divided*
4 tbs. olive oil, divided
2 tsp. tarragon, divided
1 tsp. sea salt, divided
1/2 tsp. black pepper, divided
Preparation time: 8 minutes
Cook time: 45-55 minutes
Serves about 4
- Pre-heat oven to 375 degrees Fahrenheit.
- Layer 1/4 of the sliced potatoes, with slight overlap, in an 8” bread dish. Top with 1/4 of the diced onions, 1/4 of the goat cheese, 1/2 tsp. tarragon, 1/4 tsp. sea salt, and a few pinches pepper. Drizzle 1 tbs. olive oil on top.
- Repeat with 3 more layers.
- Pop in the oven (uncovered) for 45-55 minutes, or until potatoes are cooked through, and cheese is golden-browned. Remove, let cool for a few minutes, and serve.
*For those with dairy allergies, or to make this vegan, use 1/4 cup pumpkin seeds, divided, instead.