Hi, readers! I’m the Page behind Notes On A Page, a blog dedicated to all things food! Since I’m always feeding my family and friends, I focus on simple, healthy, and satisfying dishes.  Here’s a comforting cold-weather dish that uses a favorite fall vegetable: sweet potatoes.

Sweet Potato and Goat Cheese Gratin

Ingredients

• 1 Tsp. salt
• ½ Tsp. pepper
• ¼ Tsp. nutmeg
• 1 Small onion, chopped
• 2 Sweet potatoes, sliced
• 1 Cup heavy cream
• 1 Cup milk
• 1 Cup chicken broth
• 4 Oz. goat cheese

Method

1. Preheat the oven to 400*F.





2. Heat the cream, milk, and chicken broth in a saucepan.  While the mixture is on its way to boiling, mix salt, pepper, and nutmeg.
3. In a baking dish, layer half of the onions and half of the sweet potatoes (I left the skin on the sweet potatoes, because I like a little heft with my veggies, but feel free to peel the potatoes if you prefer that).



4. Sprinkle half of the spices over the vegetables.  Repeat with the remaining vegetables and spices.
5. Once the cream and milk mixture has come to a boil, take it off the stove and pour it over the vegetables.



6. Bake for 45 minutes.



7. Increase the temperature to 450*F.  Take the baking dish out and push the sweet potatoes with the back of a spatula so they are even and absorb the liquid.  Bake another 10 minutes.
8. Take the dish out, sprinkle the goat cheese on top, and bake another 15 minutes or until the cheese browns.
9. ENJOY!

This dish takes a little while to bake so take it as an opportunity to relax and catch up on your favorite shows (30 Rock, anyone?). You could serve this gratin as the entrée or use it as a side dish at a bigger meal.  I hope you enjoyed what I cooked up today! Stop by Notes On A Page and see what’s cooking in my own kitchen. Thanks for reading and a big thanks to Zesty!

Thanks Madeleine for a great recipe. I love sweet potatoes and I know how much everyone else does. This is a definite keeper. I hope you have a great day and I foresee a house update coming soon.

Take care

zesty

Hi there Zesty readers!  I’m Angie (from www.angiealltheway.com)  and I’m so pleased to be guest posting for Zesty today and sharing with you a dish that I haven’t stopped thinking about since a meal  I had at the Bier Market while in Toronto in June.   I thought I would try my hand at making my own version of it.

Being Canadian (and especially being a Maritimer), there are some things that we love to shout from the rooftops:

You haven’t tried maple anything until you’ve tried Maple Butter. *drool*
I give you:

Maple Walnut Salmon Over Beet & Goat Cheese Greens

INGREDIENTS (PER PERSON)

The Salmon:

• 1 salmon fillet (or however many people you would like to serve)
• Sea salt
• Fresh ground black pepper



• 1 tbsp Maple butter (you can use maple syrup, but maple butter is where it’s at)

The Greens:

• 2-3 Cups of mixed salad greens or baby spinach
• 1 beet, peeled, cut into bite size pieces
• 3-4 tbsp crumbled goat cheese
• 1/4c walnuts



• 2 tbsp maple butter (to candy the walnuts)

The Vinaigrette (Maple Balsamic) – optional:

*this makes about 1c of vinaigrette but is fantastic for salads or roasted root veggies)

• 5-6 tbsp Balsamic vinegar
• 2 tsp Dijon mustard
• 3 – 4 tbsp Pure maple syrup
• 1/2c Extra virgin olive oil
• Sea salt & fresh ground pepper to taste

METHOD

1. Steam the beets until fork tender.
2. Melt a few tbsp of maple butter in a small pan (or in the microwave) and coat evenly over walnuts.  Set aside on a piece of tin foil to set (only takes about a minute).
3. Meanwhile, season the salmon with salt & pepper and baste with the maple butter.
4. Grill the salmon on a grill pan (or bake it in the oven) over medium – high heat being careful not to let the maple butter burn.
5. Plate a few handfuls of greens on your plate, top with steamed beats, candied walnuts and crumbled goat cheese.
6. Serve salmon over the salad and drizzle with the Maple Balsamic vinaigrette (optional).

I know you will enjoy this as much as I did and even more, how easy it is to make even though it looks gourmet!
Enjoy!