Total time: 1 hour, 20 minutes | Serves 10 to 12
Note: Spicy sweet potato gratin: Omit the thyme. Distribute 3 cloves minced garlic and 2 teaspoons minced chipotle chile in adobo sauce over the second layer of sweet potatoes. Proceed as in main recipe.
- 2 tablespoons softened unsalted butter
- 4 pounds sweet potatoes
- Salt, freshly ground black pepper
- 1 1/2 cups heavy cream
- 1 tablespoon chopped fresh thyme
Step 1Generously butter a 2-quart gratin dish and set aside. Heat the oven to 425 degrees.
Step 2Peel the sweet potatoes. Using a mandoline or sharp knife, cut into slices one-fourth-inch thick. Arrange the slices in overlapping layers in the dish, seasoning each layer generously with salt and pepper.
Step 3Combine the cream and thyme in a small bowl and mix well. Pour evenly over the potatoes, coating all exposed surfaces. Cover the dish tightly with foil and bake 45 minutes.
Step 4Remove the foil; continue baking until the sweet potatoes are soft and caramelized, 15 to 20 minutes longer.
202 calories; 2 grams protein; 20 grams carbohydrates; 3 grams fiber; 13 grams fat; 8 grams saturated fat; 46 mg. cholesterol; 45 mg. sodium.
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