Mother’s Au Gratin Potatoes Got An Upgrade That’s Breaking The Internet
This rich and creamy Au Gratin made with sweet potatoes and butternut squash is flavored with garlic, fresh thyme, and my favorite cheese: Manchego. The ingredients are simple but rich, making this a perfect side dish for your next Thanksgiving.
Between all the big holiday meals and the Christmas baking coming up, I think I’ll have to ask Santa for some larger clothes this year! I love eating all this yummy food! That’s what New Year’s resolutions are for, right? I’ll worry about dieting in January. Ha!
I made my first Au Gratin for Thanksgiving in 2010, and although everyone seemed to enjoy it, I really thought the flavors were boring. It was just lacking something. Although I had never tried making a different version, it was always there at the back of my mind, waiting to be revised.
Since I’ve been doing a lot of experimenting with sweet potatoes lately, I thought it might be fun to add some sweet potato to the Au Gratin to add an extra layer of flavor. I also added some garlic to the cream and used fresh sage in addition to the fresh thyme. I’m telling you, you’ll never want to make a regular potato Au Gratin again after trying out this recipe!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Dry your squash and potatoes between paper towels before layering in the dish.
Recipe and image courtesy of: Pinch My Salt
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