A gratin is a dish that is baked or broiled in a shallow dish and has a crispy upper crust. Traditionally, a gratin employs cheese and/or breadcrumbs to achieve that crispy crunchy crust.
This recipe is my own pareve and low-carb version of a gratin.
It is roasted and baked in a shallow dish. Oh, and it has a delicious caramelized upper crust. Alas, there is no cheese and there are no breadcrumbs.
Instead, shallots and grapes create that crispy and decadent upper crust. I think that it is a worthy gratin, albeit pareve and vegan.
I suppose that we can call it a gratin in disguise.
Here it is…
2-3 small sweet potatoes, scrubbed with tough ends removed
3-4 shallots, peeled
handful of green or red grapes, whole
3-4 tablespoons oil
2-3 tablespoons brown sugar, honey, agave or maple syrup
Preheat oven to 425 degrees F.
Line a casserole dish or deep pie plate with parchment paper.
Spiralize sweet potatoes or shred sweet potatoes in the food processor, using the shredder blade. Sweet potatoes may be peeled or unpeeled.
Pile the shredded sweet potatoes on the lined baking dish.
Thinly slice shallots using slicer blade of the food processor. Scatter over the shredded sweet potatoes.
Remove grapes from cluster and clean. Scatter over the shallots.
Lightly drizzle oil and brown sugar, honey, agave or maple syrup over vegetables. Lightly sprinkle with salt and pepper.
Roast uncovered for 30-35 minutes. Lower heat to 350 degrees F and bake for 10 minutes longer. The gratin should be soft and just beginning to caramelize.