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Sweet Potato and Shallot Casserole with Fennel Seed [https://www.177milkstreet.com/recipes/sweet-potato-and-shallot-casserole-with-fennel-seed]

Sweet Potato and Shallot Casserole with Fennel Seed

By Courtney HillOctober 8, 2018

  • Makes
    8 servings
  • Cook Time
    1 1/2 hours
  • Active time plus cooling
    25 minutes active, plus cooling
  • Rating

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.

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.

Ingredients
  • 6

    tablespoons (¾ stick) salted butter, melted, plus more for baking dish

  • 4

    tablespoons extra-virgin olive oil, divided

  • 1

    pound shallots, peeled and sliced into ⅛ inch thick

  • 1

    tablespoon fennel seeds

  • Kosher salt and ground black pepper

  • 3

    teaspoons minced fresh thyme, divided

  • 1

    tablespoon whole-grain mustard

  • 4

    pounds orange-flesh sweet potatoes, peeled and sliced into ⅛-inch-thick rounds

  • ¾

    cup panko breadcrumbs

  • 1 ½

    ounces Gruyère cheese, finely shredded (¾ cup)

  • 2

    tablespoons honey or sorghum syrup

Step 1

Heat 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.

Step 2

In a large bowl, toss the sweet potatoes with the remaining 2 tablespoons oil, 1 teaspoon of the remaining thyme, 2 tablespoons of the melted butter, 1 teaspoon salt and ½ teaspoon pepper.

Shingle the sweet potatoes down the length of the baking dish, on top of the shallots, creating 3 rows. Cover with foil and bake until a paring knife inserted into the center of the sweet potatoes meets no resistance, about 45 minutes.

Step 3

Meanwhile, in a small bowl, stir together the panko, Gruyère, the remaining 4 tablespoons melted butter, the remaining 1 teaspoon thyme and ½ teaspoon pepper. Set aside.

Step 4

Remove the baking dish from the oven, uncover and sprinkle the panko mixture between the rows of sweet potatoes and along the long sides of the dish. Return to the oven uncovered and bake until the topping is golden brown, 20 to 25 minutes.

Let cool on a wire rack for 20 minutes. Drizzle with honey. Serve warm.

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