Sweet Potato Gratin with Shaved Brussels Sprouts Salad

Sweet Potato Gratin

with Shaved Brussels Sprouts Salad

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In the winter, not much warms the body and soul like a gratin, hot from the oven. In this vegetarian version of the French classic, the sweet potatoes play off the richness of the béchamel they’re baked in to deliver a complex and layered flavor profile. To finish off the dish, we top the gratin with a mixture of panko breadcrumbs, toasted walnuts and Parmesan, lifting this seemingly simple casserole to new heights.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Sweet Potato Gratin with Shaved Brussels Sprouts Salad
Title
  • 2 lbs Sweet Potatoes
  • 4 oz Brussels Sprouts
  • 3 cloves Garlic
  • 3 Tbsps Walnuts
  • 1 bunch Parsley
  • 1 Leek
  • 1 Lemon
  • 2 Tbsps Salted Butter
  • 2 Tbsps All-Purpose Flour
  • 1 tsp Winter Spice Blend (Nutmeg, Cinnamon & Cayenne)
  • 1 cup 1% Milk
  • 1 cup Grated Parmesan Cheese
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Currants
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 400°F. Heat a large pot of salted water to boiling. Wash and dry the fresh produce. Peel and slice the sweet potatoes into ¼-inch thick pieces. Trim the ends of the Brussels sprouts and thinly slice. Peel and mince the garlic. Roughly chop the walnuts. Roughly chop the parsley. Discard the dark green top of the leek and thinly slice. Using a pairing knife or peeler, remove the peel of the lemon, then thinly slice to make 2 teaspoons of zest (or use a grater). Cut the lemon into quarters and remove the seeds.
Cook the sweet potatoes:
2 Cook the sweet potatoes:
Once the water is boiling, add the sweet potatoes. Cook 10 to 12 minutes, or until tender when pierced with a knife. Drain thoroughly and place in a bowl, then season with a little salt and pepper.
Make the Béchamel sauce:
3 Make the Béchamel sauce:
While the potatoes cook, in a small pot, heat the 2 teaspoons of olive oil and the butter over medium-high heat until melted. Add the leek and garlic and cook for 3 to 4 minutes, or until softened. Add the flour and winter spice blend and cook 1 to 2 minutes, or until toasted and fragrant. Stir in the milk, lemon zest and ¾ cup of water and season with salt and pepper. Cook 4 to 6 minutes, or until thickened. Stir in ¾ of the Parmesan cheese and season with salt and pepper. Cook 1 to 2 minutes, or until the cheese is thoroughly combined. Remove from heat.
Assemble the gratin:
4 Assemble the gratin:
Spread a thin layer of the béchamel sauce onto the bottom of a baking dish, then add the cooked sweet potatoes and béchamel sauce in alternating layers. Use the remaining sauce to thoroughly cover the sweet potatoes.
Bake the gratin:
5 Bake the gratin:
In a small bowl, toss the Panko breadcrumbs, walnuts and remaining Parmesan cheese with olive oil to slightly moisten, then evenly distribute over the sweet potatoes. Bake for 8 to 10 minutes, or until browned and the potatoes are tender when pierced with a knife. Let stand for at least 5 minutes before serving.
Make the salad:
6 Make the salad:
While the gratin bakes, in a medium bowl, combine the Brussels sprouts, currants and half of the parsley. Dress with the juice of 2 lemon wedges (you may have extra wedges) and olive oil, then season with salt and pepper to taste. Toss to thoroughly combine and serve on the side with the gratin. To plate your dish, garnish the gratin with the remaining parsley before serving. Enjoy!

Tips from Home Chefs

Sweet Potato Gratin

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 400°F. Heat a large pot of salted water to boiling. Wash and dry the fresh produce. Peel and slice the sweet potatoes into ¼-inch thick pieces. Trim the ends of the Brussels sprouts and thinly slice. Peel and mince the garlic. Roughly chop the walnuts. Roughly chop the parsley. Discard the dark green top of the leek and thinly slice. Using a pairing knife or peeler, remove the peel of the lemon, then thinly slice to make 2 teaspoons of zest (or use a grater). Cut the lemon into quarters and remove the seeds.
2 Cook the sweet potatoes:
Once the water is boiling, add the sweet potatoes. Cook 10 to 12 minutes, or until tender when pierced with a knife. Drain thoroughly and place in a bowl, then season with a little salt and pepper.
Cook the sweet potatoes:
Make the Béchamel sauce:
3 Make the Béchamel sauce:
While the potatoes cook, in a small pot, heat the 2 teaspoons of olive oil and the butter over medium-high heat until melted. Add the leek and garlic and cook for 3 to 4 minutes, or until softened. Add the flour and winter spice blend and cook 1 to 2 minutes, or until toasted and fragrant. Stir in the milk, lemon zest and ¾ cup of water and season with salt and pepper. Cook 4 to 6 minutes, or until thickened. Stir in ¾ of the Parmesan cheese and season with salt and pepper. Cook 1 to 2 minutes, or until the cheese is thoroughly combined. Remove from heat.
4 Assemble the gratin:
Spread a thin layer of the béchamel sauce onto the bottom of a baking dish, then add the cooked sweet potatoes and béchamel sauce in alternating layers. Use the remaining sauce to thoroughly cover the sweet potatoes.
Assemble the gratin:
Bake the gratin:
5 Bake the gratin:
In a small bowl, toss the Panko breadcrumbs, walnuts and remaining Parmesan cheese with olive oil to slightly moisten, then evenly distribute over the sweet potatoes. Bake for 8 to 10 minutes, or until browned and the potatoes are tender when pierced with a knife. Let stand for at least 5 minutes before serving.
6 Make the salad:
While the gratin bakes, in a medium bowl, combine the Brussels sprouts, currants and half of the parsley. Dress with the juice of 2 lemon wedges (you may have extra wedges) and olive oil, then season with salt and pepper to taste. Toss to thoroughly combine and serve on the side with the gratin. To plate your dish, garnish the gratin with the remaining parsley before serving. Enjoy!
Make the salad:
Browse Steps
1 of 6