Overview: A few teams in our company went COMPLETELY vegetarian (there’s a $360 pot for the winner!). So in the spirit of these actions, we’re going to try and post a MEATLESS MONDAY recipe EVERY FRIDAY so you have time during the weekend to gather ingredients and maybe get inspired by your local Farmers’ Market or grocery store!
Congrats to Daphne and Corrie for calling a truce and having a piece of BBQ pork at the same time. $360 and 53 days later - we’re so proud. Since we had so much fun making these inventive vegetarian meals, we’re going to continue knocking them out!
This week, we had a bunch of sweet potatoes in the kitchen and our Rub with Love brand manager, Carol, suggested that we make a gratin! We thought our bold Rub with Love Steak Rub would pair deliciously with it!
Left: Hey, this is an yellow onion, we’re going to caramelize these for sweetness and body Right: We do this by sauteing the diced onions, low and slow, in butter until golden brown and delicious.
Left: Hey, these are sweet potatoes! We’re going to slice them thinly on a mandolin. We like Japanese brand Benriner. Right: We slice about 1/4 of an inch thick.
Left: As we slice we toss in a bowl with a touch of cream (so we don’t have to add a ton between building layers Right: Grab your cooking vessel (we used a shallow dutch oven and rub the sides down with butter.
Left: Take your slices of sweet potato and make your first layer. Now the fun starts! Right: Use a four fingered pinch (about 1/2 tablespoon) and lightly coat the layer of potatoes with Steak Rub! Add some of your onions (they can be hot right out of the pan or made in advanced and cool). You can add cheese at this point too! Repeat. We made seven layers including the top!
Left: This is what it looks like when finished. We covered the pot with aluminum foil and baked the gratin at 350 degrees (convection) for about 45 minutes – in a conventional oven, try 375 degrees for about an hour or until fork tender. Right: Pulled right from the oven. At this point, you can place in the fridge to cool, or top with cheese and broil so the top becomes super gooey and delicious.
We finished our gratin with some radishes tossed in lime, queso fresco and green onions. We would’ve loved it if the guacamole fairy visited us too! Feel free to add some sour cream too mellow out the flavors.
Until next week – HAVE A HAPPY MEATLESS MONDAY!