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Spaghetti Squash and Sweet Potato Gratin with Brie

Spaghetti Squash and Sweet Potato Gratin with Brie

 

I’ve been thinking long and hard about spaghetti squash lately. Long strands of amber, delicately tangled; the soft chew before it melts in my mouth. This daydream was all-consuming.

Soon thereafter, I began formulating the plan for turning my spaghetti squash fantasy into reality. I wanted to preserve its’ natural earthy flavor but also pair it with something mildly sweet, like red garnet potatoes. And, without argument, it would all bathe in a luscious, ambrosial liquid of cream and cheese. What I wanted, what I really wanted, was a gratin.

 

Spaghetti Squash and Sweet Potato Gratin with Brie

 

When everything was said and done I took a bite.

It was. Incredible.

The spaghetti squash was tender, yielding effortlessly beneath the weight of my spoon. Deeper still were the soft layers of potato– a duo of red and sweet, submerged in an herby cream sauce, a luxurious layer of sliced triple cream brie separating the two. I’m going to say this at the risk of sounding very cliché, but…it was an orchestra of flavors. I think I cried.

 

Spaghetti Squash and Sweet Potato Gratin with Brie

 

 

Spaghetti Squash and Sweet Potato Gratin with Brie

Prep Time: 10 minutes

Cook Time: 2 hours, 30 minutes

Yield: 6 sides

Ingredients

  • 3 1/2 pound spaghetti squash (about 4 cups spaghetti squash strands)
  • 1 cup heavy cream
  • 1 cup evaporated milk
  • 1 cup grated Parmesan cheese, divided
  • 1/4 cup freshly chopped parsley
  • 2 garlic cloves, chopped
  • 4 tablespoons butter
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 3/4 pound red garnet sweet potato, peeled
  • 3/4 pound red potato, peeled
  • 8 ounces triple cream Brie cheese, rind removed, sliced

Instructions

  1. Preheat the oven to 375 degrees and line a baking sheet with aluminum foil.
  2. Pierce the spaghetti squash all over and put on the baking sheet; bake for about 60-80 minutes or until fork tender. Let cool before cutting in half lengthwise and scooping out the seeds. Shred flesh with a fork to make strands.
  3. Butter a 9x13 baking dish.
  4. In a medium-sized saucepot set over medium-low heat, pour in the heavy cream, evaporated milk, 1/2 cup Parmesan cheese, parsley, garlic, butter, salt, and pepper.
  5. Using a mandolin set to 1/8" thickness or a knife, slice the potatoes thin and place into the saucepot with the cream. Let this come to a slight bubble; approximately 5-7 minutes.
  6. Layer the bottom of the baking dish with the sweet potatoes. Add half of the spaghetti squash. Scatter Brie slices all over. Add a layer of red potatoes, and then finish with last of spaghetti squash. Sprinkle with remaining Parmesan cheese.
  7. Bake in the oven for about 60-80 minutes, until sauce is bubbly, top is golden brown, and potatoes are super fork tender.
  8. Let stand about 5 minutes before serving. Add additional parsley, if desired.

Notes

Recipe adapted from Food Network and New York Times Cooking

If you choose, you can omit the evaporated milk and use all heavy cream or vice versa.

 

// More gratins, quiches, and tarts: 

 

 

 

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