Sweet Potato Au Gratin
Servings: 8 Servings
Equipment
- Mandolin slicer
Ingredients
Cream Sauce
- 2 cups heavy cream
- 2 cloves garlic minced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp smoked paprika
Potatoes & Cheese
- 2 pounds sweet potatoes peeled
- 4.5 ounces of good quality Parmesan Cheese grated
Instructions
- Preheat to 400 degrees.
- Grease a 3 1/2 quart Dutch oven.
- In a measuring cup, make the cream sauce by whisking together heavy cream, garlic, thyme, rosemary, salt, pepper, and smoked paprika.
- Grate the Parmesan cheese and set aside.
- Slice the sweet potatoes to 1/8 inch thickness using a mandolin slicer.
- Pour a thin layer of cream sauce in the bottom of the dish.
- Layer sweet potatoes overlapping slightly. Ladle a small amount of cream over the potatoes. Sprinkle some cheese on the top.
- Repeat the layers until all of the potatoes have been used.
- Pour the remaining cream on top and sprinkle with the remaining cheese.
- Bake for 40 minutes uncovered. Cover the dish and continue baking for an additional 15 minutes.
- Remove from the oven and allow to rest for 30 minutes (covered) to set.
- Serve.
Notes
If you do not have a Dutch oven, use a comparable size baking dish.
If your dish doesn’t have a lid, you can use aluminum foil to cover for the last 15 minutes of cook time.
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