INGREDIENTS:
2 pounds deep orange sweet potatoes (3 or 4 medium), peeled and sliced 1/8-inch thick
1 large shallot, thinly sliced, rings separated
2 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups (6 1/2 oz.) Gouda cheese, shredded
4 tablespoons flour, divided
3/4 cup whipping cream
3/4 cup chicken broth
METHOD:
Preheat oven to 375°.
Generously spray a shallow baking dish, about 21/2 – 3 quart size, with non-stick cooking spray.
Arrange half of the sliced sweet potatoes and shallot evenly and slightly overlapping in the baking dish.
In a small bowl, combine chopped thyme, salt, and pepper in a small bowl.
In another small bowl, combine Gouda cheese and 1 tablespoon of flour and toss to mix.
Sprinkle half of the thyme mixture and half of the gouda mixture over the sweet potatoes, Arrange the remaining sweet potatoes over the first layer in overlapping rows. Scatter with remaining shallot and thyme mixture.
In a mixing bowl, whisk together the remaining 3 tablespoons of flour with 1/4 cup of cream until smooth. Whisk in the rest of the cream and the broth. Pour cream mixture evenly over sweet potatoes. Sprinkle the remaining gouda cheese mixture on top.
Bake for 45 – 50 minutes or until gratin is bubbling and golden brown. Increase the heat to 400° for the last 5 minutes to add more color to the cheese, if necessary.
Let the gratin sit for 10 minutes before serving.
SOURCE: Adapted from Sunset Magazine recipe
