Magazine article Sunset

Sweet Potato and Gouda Gratin

Magazine article Sunset

Sweet Potato and Gouda Gratin

Article excerpt

[ILLUSTRATION OMITTED]

SWEET POTATO and GOUDA GRATIN

SERVES 6 TO 8/1 1/2 HOURS

Our favorite new side dish (or vegetarian main, if made with
vegetable broth) is a colorful version of scalloped potatoes. For
richest flavor and color, look for deep-orange-fleshed sweet
potatoes with skin that's burnt orange to dark red. A food
processor's shredding disc and 2-mm. slicing blade make quick work
of the cheese, sweet potatoes, and shallot.

  2 lbs. deep orange sweet potatoes
    (3 or 4 medium total), peeled and
    sliced Vs in. thick
  1 large shallot, thinly sliced, rings separated
  2 tsp. chopped fresh thyme leaves, plus
    a thyme sprig
About 1 tsp. kosher salt
About 1/2 tsp. pepper
  2 cups (6 1/2 oz.) shredded aged
    gouda cheese
  4 tbsp. flour, divided
3/4 cup each whipping cream and reduced-sodium
    chicken broth or vegetable broth

1. Preheat oven to 375[degrees]. Evenly arrange half
of sweet potatoes and shallot (including
any uneven pieces) in a shallow 2 1/2- to
3-qt. … 
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