Hey Julie Tremblay, Tracy McCain Coffey, Ruth Gentelia & Mandy Tremblay here is the recipe from Thanksgiving! =D Sweet Potato Gratin, from Sunset Magazine; Dec 2006. This is a more savory option on yams. For those who hate sweet potatoes - these are a hit across the board. No sugar needed- the yams are already sweet as they need be. Both orange sweet potatoes (such as Garnet and Jewel Varieties) and white sweet potatoes work well in this dish, but I like to use both to add some color variety. Cook & Prep Time: 1 Hour Makes 8-10 Servings Ingredients: 3 T. Butter (salted) 4 Lb. Sweet potatoes, Peeled and cut crosswise into 1/4 in thick slices. (Yam, Sweet potato-- same thing. It should come from the produce dept, not a can.) 3/4 C. grated Parmesan cheese (splurge on the good stuff, NO KRAFT--trust me, it will make a huge difference.) 2 C Heavy Whipping Cream 1 tsp. Salt 1/2 tsp. freshly ground pepper 1/4 tsp. Cayenne 1 T. Dried Parsley - optional, you can ask Auntie Fee for the logic ;) 1. Preheat oven to 400 degrees F. Butter a 9 by 13 inch baking dish with 1T Butter. Arrange a third of the sweet potatoes, overlapping slightly, in the dish. Sprinkle with 1/4 C cheese. Repeat with two more layers of sweet potatoes and cheese. 2. In a small bowl, combine cream, salt, pepper, cayenne and parsley. Pour over the potato/cheese mixture. Dot the top with remaining 2 T butter. Cover dish with foil and bake 20 minutes, Remove foil and continue baking until sweet potatoes are tender and top is browned, 20-30 minutes depending on your oven. Bon Apetit!
Posted on: Sun, 14 Dec 2014 20:48:13 +0000