Camelia's Sweet Potato Gratin

"Instead of the thin orange layers of potatoes found in most sweet potato gratin recipes, his version starts with large chunks of cream-colored Japanese sweet potatoes, boiled until tender and lightly mashed with salty-sweet miso butter. Slightly sweeter than other varieties, Japanese sweet potatoes have a naturally starchy, buttery texture that adds luxurious body without extra fuss. (In a pinch, standard sweet potatoes or garnet yams will work just fine.) And skipping the mandoline slicer and all that layering means minimal prep time."

"You'll spread the potato mixture into a casserole dish before finishing it off with a scattering of cheese and a final flourish of chives and nori. Namba's sweet potato gratin delivers golden brown, crispy edges with layers of savory umami and creamy richness, making it an easy, flavor-packed side dish worthy of any holiday feast. Chef's Note: Japanese sweet potatoes can be found in most well-stocked grocery stores or international markets."

A comforting sweet potato gratin is reworked using cream-colored Japanese sweet potatoes boiled until tender, then lightly mashed with salty-sweet miso butter. Large chunks replace thin slices to shorten prep and preserve a starchy, buttery texture that adds luxurious body. The mixture is spread into a casserole, finished with a scattering of cheese, and garnished with chives and nori to provide savory umami and crispy, golden edges. The result is a minimal-prep, flavor-packed side that works for holiday feasts. Standard sweet potatoes or garnet yams serve as acceptable substitutes when needed.

Read at Epicurious