Thursday, December 1, 2016

Sweet Potato and Gouda Gratin

Sweet Potato and Gouda Gratin
(6-8 servings)


2 lb. Sweet Potatoes, peeled and sliced 1/8 inch thick
1 large Shallot, thinly sliced and rings separated
2 tsp. Fresh Thyme, chopped
1 tsp. Kosher Salt
½ tsp. Black Pepper
2 cups Aged Gouda Cheese, Shredded
4 tbsp. All-Purpose Flour, divided
¾ cup heavy Whipping Cream
¾ cup Chicken Broth


Arrange half the sweet potatoes in overlapping rows using any uneven pieces in a shallow 2½ - 3 qt. baking dish.  Disperse half of the shallots over potatoes.  Combine thyme, salt and pepper in a small bowl.  Combine cheese and 1 tbsp. of flour in another bowl.  Sprinkle half the thyme mixture over potatoes followed by half of cheese mixture.  Now arrange remaining sweet potatoes in overlapping rows and top with remaining shallots and thyme mixture.  In a medium bowl, whisk remaining flour with ¼ cup of heavy cream until smooth.  Whisk in rest of heavy cream and the broth.  Pour evenly over ingredients in baking dish and top with remaining cheese mixture.  Place dish in a pre-heated 375-degree oven for 45 to 55 minutes.  Increase temperature to 400-degrees for last 5-10 minutes or until gratin is bubbly and golden brown.  Remove and let rest 10 minutes before serving.

Note:               If you need this to be a vegetarian dish, use vegetable broth instead of the chicken in this recipe.

Ideas for Future Efforts

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