This is quite possibly one of the easiest recipes for a holiday dinner. I wouldn't exactly call it low fat but, hey, it's the holidays and it's sure is worth it. Shoppers for Dish'n with Beauty and Her Feast asked if they could substitute milk for cream and the answer is NO. Sorry. Milk doesn't cook into the sweet potatoes properly and you are left with a liquid mess if you don't use cream. Trust me. You can also add a little cheese in the middle. I also like to add 2 tablespoons of butter as I simmer the milk with the thyme.
Sweet Potato Gratin
By November 15, 2013Published:
- Yield: 8 Servings
by Kiki Luthringshausen of Beauty and Her Feast
- 2 lbs sweet potatoes peeled
- 2 cups heavy cream
- 1/2 teaspoon ground nutmeg
- 4-5 sprigs fresh thyme removed from stems
- 1 1/2 cups shredded gruyere cheese
- 2 tablespoons unsalted butter
- Preheat oven to 375°. Butter a 13x9x2 baking dish.
- Using a mandoline or food processor, slice the sweet potatoes 1/8 inch thick. Arrange a few layers of sweet potatoes so they overlap.
- Season with salt and pepper and start another layer. Continue layering until all the sweet potatoes are gone. Gently press the potatoes down.
- In a small saucepot, warm the cream, nutmeg, butter and thyme. Pour it over the sweet potatoes. Season the top with salt and pepper and sprinkle with the gruyere.
- Cover with foil and bake for 30 minutes. Remove foil and bake until top is crispy and cream is absorbed, about 15 minutes.
- Remove from the oven and let rest for 15 minutes before cutting into squares to serve.