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Sweet Potato and Shallot Casserole with Fennel Seed
This is a savory alternative to the sweet potato confection often served at the holiday table. Shallots, thyme, fennel seed and mustard balance the natural sugars in the sweet potatoes, and a cheese and breadcrumb topping add crisp texture. We couldn’t resist finishing the casserole with a drizzle of honey or sorghum syrup to pull it all together. If you own a mandoline, it makes quick work of slicing the shallots and sweet potatoes. Use the small holes on a box grater to shred the cheese; fine shreds better integrate with the breadcrumbs than coarse shreds. You can prepare the recipe through the baking, then let cool, cover and refrigerate for up to two days. To finish, allow the casserole to stand at room temperature while the oven heats to 425°F, then make the cheese-breadcrumb mixture, top and bake as directed.
8
Servings
Tip
Don't use extra-large sweet potatoes. Try to choose ones that are 2 to 3 inches in diameter. And don't use fine breadcrumbs. The coarse, fluffy texture of panko makes for a light, crisp topping.
1½ hours
25 minutes active, plus cooling
Ingredients
-
6
tablespoons (¾ stick) salted butter, melted, plus more for baking dish
-
4
tablespoons extra-virgin olive oil, divided
Directions
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01Heat the oven to 425°F with a rack in the upper-middle position. Coat a 9-by-13-inch baking dish with butter. In a 12-inch skillet over medium, heat 2 tablespoons of oil until shimmering. Add the shallots, fennel seeds, 1 teaspoon salt and ¼ teaspoon pepper and cook, stirring, until the shallots are golden brown, 9 to 12 minutes. Stir in 1 teaspoon of thyme and cook until fragrant, about 30 seconds. Pour in ⅓ cup water and cook, scraping up any browned bits, until the skillet is dry, 1 to 2 minutes. Off heat, stir in the mustard. Transfer to the prepared baking dish and distribute in an even layer.
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December 28, 2023
Worth the effort!
This was the vegetable standout at Christmas dinner. A little unexpected - savory, crunchy, and complex without being busy.
I served this recipe yesterday for Thanksgiving and it was a fan favorite. I used a mandoline (with cut gloves) to produce 1/8" thin slices of both the potatoes and shallots. It always takes me much longer to prepare Milk Street recipes than suggested and this was no exception. I wasn't time crunched as I prepared the day before, but I caution that slicing four lbs. of potatoes and a pound of shallots took quite awhile.
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Another great recipe to make for Thanksgiving (or anytime really). It’s something a little different from the regular white potato gratin and full of flavor.