This gratin is a rich and comforting side dish that layers tender sweet potatoes with savory shallots, fresh thyme, and creamy Gouda. The result is a golden, bubbling bake that’s elegant enough for holiday dinners yet simple enough for a cozy weeknight meal.
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°F. Lightly coat a shallow 2 1/2– to 3-quart baking dish with nonstick spray.
Arrange half the sweet potato slices and half the shallots in overlapping layers in the dish.
In a small bowl, combine thyme, salt, and pepper. In another bowl, toss Gouda with 1 tablespoon flour.
Sprinkle half of the thyme mixture and half of the cheese mixture over the first potato layer.
Layer the remaining potatoes on top, overlapping slightly, then scatter with the remaining shallots and thyme mixture.
In a mixing bowl, whisk the remaining 3 tablespoons flour with 1/4 cup cream until smooth. Whisk in the remaining cream and chicken broth. Pour evenly over the potatoes. Top with the remaining cheese mixture.
Bake 45–50 minutes, until the gratin is bubbling and golden. For extra color, increase heat to 400°F during the last 5 minutes.
Let rest 10 minutes before serving.
