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Sweet Potato Gratin with Shallots & Thyme
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3 large | sweet potatoes, peeled and cut into 1/8"-thick slices (about 2 pounds) |
5 Tbsp | unsalted butter |
2 large | shallots, thinly sliced |
3/4 cup | Swanson chicken broth |
3/4 cup | heavy cream |
2 Tbsp | fresh thyme leaves |
1/8 tsp | cayenne pepper |
1/4 cup | Japanese bread crumbs, (panko) |
1/2 cup | finely grated Parmesan cheese |
Salt | |
freshly ground black pepper |
Directions:
1. Heat oven to 375 degrees. Brush bottom of a 9x13x2" baking dish with 1 Tbsp butter. Stir the bread crumbs, cheese and 2 Tbsp butter in small bowl.
2. Heat remaining butter in a 10" skillet over medium heat. Add shallots and cook 5 minutes or until tender and lightly browned. Remove skillet from heat.
3. Arrange half the sweet potatoes in the baking dish, overlapping slightly. Sprinkle with half the shallots. Season with salt and pepper. Repeat with remaining sweet potatoes and shallots. Season with salt and pepper.
4. Stir broth, heavy cream, thyme, and cayenne pepper in medium bowl. Pour broth mixture over sweet potatoes. Cover baking dish.
5. Bake 20 minutes. Uncover baking dish. Sprinkle with bread mixture.
6. Bake uncovered for 40 minutes or until sweet potatoes are tender. Let stand 10 min before serving.
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