0 (0)

Categories: Mains, Sides, Vegetarian

Sweet potato gratin

Sweet potato gratin
Eric Boyd / Los Angeles Times

Apparently there are people on the planet who actually think you can serve turkey without potatoes. These are the same traitors who would trot out a cheesecake instead of a pumpkin pie. Traditions are traditions, and potatoes are not just ... Read more

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.

Each serving:
202 calories; 2 grams protein; 20 grams carbohydrates; 3 grams fiber; 13 grams fat; 8 grams saturated fat; 46 mg. cholesterol; 45 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Paella with artichokes and mushrooms
Sautéed cauliflower leaves with soft mascarpone polenta
Squid carbonara
Steamed chicken salad with sesame sauce