Spiralized Sweet Potato, Apple & Gouda Gratin

Ever since fall began, it's been like life has thrown a million things in my direction while laughing and saying, "Hey, let's see how many things we can cram into these last few months of the year before you freak-the-eff out!"

Note: I've reached my limit.

But whatever. The days keep dawning and the events keep happening and the world keeps turning. And here I am, paddling furiously against the current. Celebrating my baby's 3rd birthday today. Preparing for my sister's wedding this weekend. Planning for the holidays. Trying to get in my work groove, wrap up projects and finish out the year strong. It is an uphill battle. {I wonder how many cliches about life's struggles I can fit into one post?}

Perhaps that's why, when I started jotting down Thanksgiving recipe ideas, I decided to forgo a traditional Sweet Potato Casserole and instead drown my sweet potatoes in cheese sauce. Because I shouldn't feel like the only one whose head is under water. Quite frankly, I might just prefer sinking into a pool of cheese sauce if it tastes like this one.

Sometimes you need to mix things up a little and, for me, this was the answer. Spiralized Sweet Potato, Apple & Gouda Gratin.

Twirly, swirly curls of sweet potato and Granny Smith Apple all intermingled and then smothered in a smoky Gouda cheese sauce that sinks down through the gaps and makes its way into all the nooks and crannies. Because the overall texture is soft and creamy, I added a crunchy pecan and breadcrumb topping for contrast, and I sort of love what that did for the whole thing.

Truth be told, one of the only reasons I ran the sweet potatoes and apples through the spiralizer was because I was being super lazy {justifiably so, in my eyes with everything else going on at the moment}, but I bet you could actually use a mandolin as well, or, you know just slice the darn things into thin pieces like normal people might think to do if you feel so inclined.

As a side note, I considered pouring the cheese sauce into a little shot glass and having a cheese sauce toast for a split second, because I found it that yummy. Thinking about it now, it might be a better idea to make the same sauce and toss it with some pasta or something a little more socially acceptable. Either way. You do you.

Anyway, I hope you are nowhere near your "freak-the-eff-out" limit and that you're more than willing to add this recipe to your Thanksgiving menu. But if not, that's cool, too. I'll set out an extra shot glass for you and we can do a cheese sauce shot together.

Spiralized Sweet Potato, Apple & Gouda Gratin

Dianna Muscari | The Kitchen Prep

Twirly, swirly curls of sweet potato and Granny Smith Apple all intermingled and then smothered in a smoky Gouda cheese sauce that sinks down through the gaps and makes its way into all the nooks and crannies. 

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Appetizer, Side Dish

Cuisine American

Servings 4 servings

Ingredients

  

• 3 to 4 small to medium sweet potatoes peeled and spiralized to medium thickness
• 2 Granny Smith apples peeled and spiralized to medium thickness
• 6 tablespoons butter divided
• ¼ cup flour
• 2 cups milk {I used 2%}
• 1 large garlic clove smashed
• 4 ounces smoked Gouda grated or cut into small pieces
• Pinch of nutmeg
• Salt to taste {I used about ½ teaspoon}
• ½ cup panko bread crumbs
• ½ cup chopped toasted pecans

Instructions

 

• Preheat the oven to 375 degrees. Prepare a large baking dish by lightly spraying with non-stick cooking spray {I just use olive oil and my Misto}, then arrange the spiralized sweet potatoes and apples in the dish to fit. Set aside.
• In a large skillet, melt 4 tablespoons butter over medium heat, melt butter. Once melted, sprinkle flour over top and whisk until a paste forms. Cook for about a minute.
• Slowly add milk, whisking to make sure there are no lumps. Add smashed garlic clove and let bubble until thickened, about 2-3 minutes.
• Add the cheese and continue to whisk until it is completely melted and the sauce is smooth. Whisk in the nutmeg and salt to taste.
• Pour the sauce directly over top of the spiralized sweet potatoes and apples, gently giving them a shake to help the sauce settle down into the spirals and smooth out the top.
• In a small bowl, prepare the topping by melting the remaining 2 tablespoons of butter and tossing with the Panko bread crumbs and chopped pecans until they're fully coated.
• Evenly cover the top of the gratin with the mixture, then cover with foil and bake for about 35-40 minutes or until the sweet potato and apple spirals are tender and the cheese sauce is bubbly around the edges.
• Remove the foil and allow to bake uncovered for another 5-8 minutes or until the top is browned and crunchy. Serve hot!