Combining the elegance of the classic French dish Potatoes Dauphinoise with the down-home charm of Sweet Potato Casserole, this recipe is perfect for the holidays, as it travels well and can be prepared ahead, if necessary.

Ingredients for the marshmallows:

4 tablespoons (approximately 4 envelopes) powdered gelatin

3/4 cup bourbon

1 1/2 cups maple syrup

1 cup confectioner’s sugar

1/2 cup cornstarch

2 egg whites Pinch of salt

2 tablespoons dark brown sugar

Ingredients for the potatoes:

2 1/2 pounds sweet potatoes or jewel yams, peeled

1 1/2 cups cream

1/2 cup milk

1/4 cup maple syrup

1/4 cup bourbon

2 1/2 teaspoons salt

1 teaspoon freshly ground white pepper

1 teaspoon freshly grated nutmeg

1/4 teaspoon freshly grated ginger Zest of 1/2 orange Maple Bourbon Marshmallows, or 2 cups minimarshmallows (optional)

For the marshmallows:

Pour 3/4 cup bourbon into a heatproof bowl and sprinkle gelatin on top. Set aside. Grease 8-inch square pan (or 9-inch round pan). Sift together confectioner’s sugar and cornstarch and dust the greased pan. Set aside.

In a high-sided pot, heat maple syrup over medium-high heat until it begins to boil, without stirring. In a stand mixer fitted with the whisk

attachment, begin whipping egg whites with pinch of salt at medium-low speed. Once frothy, slowly stream in sugar. Meanwhile, using a double boiler, melt gelatin mixture. Using a candy thermometer, cook maple syrup until it reaches 260 degrees Fahrenheit.Turn mixer to low, and then pour hot maple syrup down the sides of the mixing bowl, taking care not to hit the whisk.Turn mixer to high; pour in melted gelatin, continuing to beat until medium peaks are formed. Pour into pan, dust top with more sugar/cornstarch mixture.

Allow to sit uncovered, at least 12 hours (overnight ideal), flipping over once onto a dusted work surface, such as a cutting board.

Cut into desired shapes. Dredge in sugar/cornstarch mixture until no longer sticky. Store in an airtight container for up to two weeks.

For the potatoes:

Preheat oven to 350 degrees. Butter a gratin dish (or any shallow baking dish) and set aside.

In a wide pot, combine all ingredients except potatoes and marshmallows. Slice potatoes into thin 1/8-inch slices, dropping them into the pot as you go. Over medium heat, bring mixture to just a under a simmer—when you see bubbles start to appear along the sides of the pan. Making sure to scrape the bottom, stir gently and often, cook until potatoes are almost tender but still hold their shape (15-20 minutes). Drain potatoes over a large bowl to catch liquid. Arrange potatoes into three or four layers in baking dish, and then ladle enough of the liquid on top so potatoes are 3/4 covered. (Stop here unless making ahead. Set aside, uncovered, to cool, then wrap and chill.) Bake in oven for approximately 15-20 minutes (30-40 minutes if made ahead), until liquid has mostly been absorbed and potatoes are tender.

Top with marshmallows and return to oven until marshmallows are toasted and sauce is bubbling on the sides. Allow to rest for 10 minutes before serving. Serves