Tajín Seasoned Pistachio Sweet Potato Gratin

Layered sweet potatoes and melting cheese, topped with a spicy Tajín pistachio crust and crispy shallots throughout.

Why You'll Love Tajín Seasoned Pistachio Sweet Potato Gratin

The sweet potatoes soak up a creamy cheese sauce as they bake, fried shallots add savory depth, and Setton Farms' Tajín Seasoned Pistachios on top bring crunch and a spicy-salty kick.

Tips and Tricks

Use a mandoline to get even, thin slices of sweet potato for the best texture and even cooking.
Fry shallots in batches for optimal crispiness and drain well on paper towels.
Let the gratin rest for at least 10 minutes after baking to allow the sauce to set.

Variations

Make it smoky: Add a pinch of smoked paprika or chipotle powder to the cream base.
Vegan option: Use dairy-free cheese, coconut cream, and plant-based butter.
Extra heat: Sprinkle sliced jalapeños between layers or stir Tajín into the cheese sauce.

Substitutions

Swap Gruyère for Fontina or mozzarella if you can't find it.
Use regular roasted pistachios if Tajín seasoned isn't available-just season with chili-lime spice separately.
If shallots are unavailable, use thinly sliced red onions or leeks.

Best served with

Herb-roasted turkey or duck
Maple-glazed carrots or roasted Brussels sprouts
Apple cider gravy or cranberry-orange relish
A crisp, mineral-driven white wine like Sauvignon Blanc

How to Store Leftovers

Store any leftover gratin in an airtight container in the fridge for up to 4 days. Reheat in a 375°F oven covered with foil until warmed through, then uncover for the last 5 minutes to re-crisp the topping.
The pistachio crust stays surprisingly crunchy if stored properly.