Rosemary Potatoes Au Gratin (low FODMAP)

15 Minutes prep • 60 Minutes cook • Low FODMAP • Gluten-free • Serves 8 • Ok to make-ahead: Steps 1 - 5 or 6

Are you ready to change up your holiday sweet potatoes? These wonderfully flavorful rosemary potatoes au gratin would be a marvelous addition to your table. The sweetness of the potatoes is mellowed with the savory flavor of the rosemary and the rich nuttiness of the gruyere cheese. The flavor gets better with time, so get a jump on the meal and make them ahead! My sister shared the original version of this recipe with me and we had it as a side for Thanksgiving dinner. It was a fine change of pace and a delicious savory complement to our meal. This version is low FODMAP, easy to make, and very delicious!

Ingredients

1 pound Yukon Gold potatoes

1 pound jewel sweet potatoes or other orange flesh sweet potatoes (the bi-color is pretty but not required if you can only find white sweet potatoes)

Butter for greasing the baking dish

2 cups gruyere cheese, grated

1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)

Kosher salt* and black pepper*

3/4 cup heavy cream

1 teaspoon Smoke N Sanity Essence of Garlic Salt* OR

1 teaspoon Kosher salt (or to taste) and 1 teaspoon Gourmend Garlic Scape Powder*

Fresh Rosemary for garnish

Directions

(1) Prepare: Preheat oven to 350 degrees F and grease a cake-size baking dish with butter.

(2) Prepare potatoes: Peel and thinly slice sweet potatoes and Yukon Gold potatoes using a food processor, mandoline, or a sharp knife. (Note: you may choose to leave the Yukon Golds with the peel on if you prefer.)

(3) Grate the cheese: Grate the cheese and set it aside.

(4) Layer the ingredients in the pan: Layer half of the sliced potatoes in the pan, sprinkle with about half the cheese, half the rosemary, and a sprinkling of salt and pepper. Layer the other half of the potatoes into the pan, sprinkle with the other half of the rosemary, and sprinkle with salt and pepper.

(5) Finish: Pour cream into a small bowl and whisk to combine with essence of garlic salt or garlic scape powder and salt. Pour evenly over the layered potatoes. Sprinkle with the remaining grated cheese.

Make-ahead note: At this point, you may cover with parchment and foil and refrigerate until ready to cook.

(6) Bake: Cover the pan with a layer of parchment and then a layer of foil. (If your baking dish is very full, place the dish on a rimmed baking sheet in case of bubble over in the oven.) Bake for 45 minutes then remove the foil and bake for another 15 to 20 minutes, or until potatoes are tender and the sauce is bubbly. Let stand 15 minutes before serving.

Make-ahead note: Alternatively, you may bake, covered, for 45 minutes or until potatoes are tender and the sauce is bubbly, let them cool, re-cover them with parchment and foil and refrigerate until ready to use. Then remove from the refrigerator and finish baking in a 350 degree F oven, uncovered, for about 20 minutes, or until fully warmed through.

(7) Plate and serve: Serve garnished with rosemary sprigs.

Eat and enjoy every bite because you can!

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