I came across the most fabulous kitchen gadget a few months back. It’s called a mandoline. What, you've heard of it? Huh. Then I really wished you had told me about it sooner. This little $5 tool has transformed my life. That, and the citrus squeezer (what was I trying to do juicing lemons and limes with my bare hands?).
First, I went on a bit of a mandoline-slicing-caramelized-onion-kick. Then I was on to potatoes. Now, its onions AND potatoes. I know, things are getting crazy around here.
I’m gearing up for Halloween.
If you are sitting there mandolin-less, this dish is certainly doable with a sharp knife and a steady hand. After that, it’s some quick layering, and the oven finishes the work.
I don’t often make a dish over and over, but this is one of my Fall favorites and one that will be awarded a place at the Thanksgiving table this year. I think Tommy agrees, he’s on his third helping.
Asiago Sweet Potatoes
4 T olive oil
2 T fresh thyme leaves
2 medium sweet potatoes (or 1 1/2 large), sliced thin
2 small onions, sliced thin
2 c grated Asiago cheese
Preheat oven to 400F. In a casserole dish, drizzle 2 T olive oil, and sprinkle 1 T thyme. Layer sweet potato slices, slightly overlapping, followed by onions. Sprinkle with a handful of Asiago. Repeat, layering sweet potatoes, onion, and Asiago, until no ingredients remain, about 5-7 layers total. Drizzle with 2 T olive oil and sprinkle with 1 T thyme.
Transfer to oven, and bake until potatoes are cooked through, and cheese is brown and bubbling, about 45 minutes.