Tajín Seasoned Pistachio Sweet Potato Gratin

This sweet potato gratin is a holiday standout-rich, savory layers of melting cheese and roasted potatoes capped with a spicy, citrusy pistachio crust. The crispy shallots layered throughout and the Tajín pistachio finish make it feel extra special. A must-serve.

Why You'll Love Tajín Seasoned Pistachio Sweet Potato Gratin

This isn't your average gratin. Layered sweet potatoes soak up a creamy cheese sauce, fried shallots add deep flavor, and Setton Farms' Tajín Seasoned Pistachios bring unexpected crunch and a spicy-salty kick. It's decadent, complex, and absolutely made to impress your Thanksgiving table.

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.

Common Questions

Tajín Seasoned Pistachio Sweet Potato Gratin

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This sweet potato gratin is a holiday standout-rich, savory layers of melting cheese and roasted potatoes capped with a spicy, citrusy pistachio crust. The crispy shallots layered throughout and the Tajín pistachio finish make it feel extra special. A must-serve.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Total Time 1 hour hr 30 minutes mins

Course: Side Dish

Cuisine: American, Fusion

Calories: 2514

Ingredients Equipment Method Nutrition

Ingredients

  

• 2-3 sweet potatoes ~1.5-2 lbs, peeled and sliced ⅛-inch thick
• 1 tablespoon kosher salt
• 1 tablespoon fresh thyme roughly chopped
• 4 oz Parmesan cheese shredded
• 4 oz Gruyère cheese grated
• 4 oz sharp cheddar cheese grated
• ¼ cup milk
• 1 cup heavy cream
• 2 tablespoon butter
• 2 cloves garlic
• ¼ teaspoon nutmeg
• ¼ teaspoon red pepper flakes
• 1-2 shallots thinly sliced
• ½ bag Setton Farms Tajín Seasoned Pistachios
• 2 oz Parmesan grated (for topping)
• ¼ cup chives thinly sliced
• Avocado oil for frying
• Foil for baking

Equipment

• Mandoline
• Chefs knife
• Mixing bowl
• Parchment or foil
• Food processor
• Small saucepan (for frying)
• Cast iron skillet or baking dish
• Medium saucepan

Method

 

1. Prep the Shallots
2. Preheat oven to 375°F.
3. In a small saucepan, heat 3 inches of avocado oil over medium heat.
4. Once oil reaches 350-375°F, fry shallots until golden.
5. Remove with slotted spoon, drain on paper towels, and season with salt. Set aside.

Make the Cheese Sauce

1. In a medium saucepan, melt butter over medium heat.
2. Add garlic and sauté for 1 minute until fragrant.
3. Add milk, cream, thyme, nutmeg, red pepper flakes, and salt. Simmer gently for 10-12 minutes to reduce slightly.
4. Remove from heat and stir in Gruyère and cheddar until melted and smooth. Season to taste.

Layer the Gratin

1. Lightly grease a cast iron skillet or baking dish.
2. Sprinkle ⅔ of the crispy shallots on the bottom. Top with ⅓ of the cheese sauce.
3. Layer half the sweet potato slices in an overlapping pattern.
4. Repeat with remaining shallots and ⅓ of the cheese sauce.
5. Add final sweet potato layers, then pour remaining sauce on top.
6. Gently tap dish to help settle sauce. Cover with foil.

Bake the Gratin

1. Bake at 375°F for 45 minutes, covered.
2. Uncover and bake another 15 minutes until top is bubbly.
3. Finish with Pistachios and Cheese
4. Pulse Tajín pistachios in food processor until finely chopped.
5. Sprinkle over gratin along with the 2 oz Parmesan.
6. Bake another 5 minutes or broil carefully for golden top.

Serve

1. Let rest for 10 minutes. Garnish with fresh chives and serve warm.

Nutrition

Calories: 2514kcalCarbohydrates: 142gProtein: 106gFat: 172gSaturated Fat: 106gPolyunsaturated Fat: 6gMonounsaturated Fat: 44gTrans Fat: 0.1gCholesterol: 505mgSodium: 11008mgPotassium: 2291mgFiber: 16gSugar: 46gVitamin A: 71106IUVitamin C: 33mgCalcium: 3310mgIron: 7mg

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