Sweet Potato Gratin

• Produce

  • 1 Shallot, large
  • 2 lbs Sweet potatoes
  • 2 tsp Thyme, fresh leaves

• Canned Goods

  • 3/4 cup Chicken stock

• Baking & Spices

  • 1/2 tsp Black pepper
  • 4 tbsp Flour
  • 1 tsp Kosher salt

• Dairy

  • 2 cups Gouda cheese
  • 3/4 cup Heavy cream

Found on keviniscooking.com

Description

Directions

• Preheat oven to 375°F. Coat a 9x9 inch baking dish (2 1/2 quart baking dish) with cooking spray.
• In a small bowl mix together the salt, pepper and fresh chopped thyme.
• Using a mandolin or with sharp knife, slice sweet potatoes and shallot 1/8th inch thin and separate shallot rings. Set aside.
• Arrange half of the sweet potatoes and shallot rings in the baking dish. Sprinkle one tablespoon of flour on top with half of the thyme mixture and half of the cheese. Repeat another layer with remaining potatoes and shallots in overlapping rows. Scatter with remaining thyme mixture.
• In a small bowl whisk together 1/4 of heavy cream and remaining three tablespoons of flour until smooth. Whisk in remaining cream and chicken stock. Pour evenly over sweet potatoes and top with remaining cheese.
• Bake for 45 minutes or until golden and bubbling. Let sit for 10 minutes and serve with sprig of thyme on top.

Nutrition