So, this recipe is from Sunset magazine. It looked perfect for my little munchkin because she loves sweet potatoes and cheese already. It's a fatty, salty dish that I knew she would devour.
I added my little twist to it (as always) by using my homemade veggie broth and adding frozen corn before baking it. I'm usually interested in making sure Avie gets her veggies, so the corn was a must (alright, it was actually a last-minute substitution for frozen peas- of which I had none).
Turns out that the corn was the way to go with the sweet taters!
It's super easy and delicious!
I've copied the recipe below. You can also click on the word 'recipe' above, which will take you directly to the Sunset recipe and you can print or email from there. Don't forget to add your corn!
2 pounds deep orange sweet potatoes (3 or 4 medium total), peeled and sliced 1/8 in. thick
1 large shallot, thinly sliced, rings separated
2 teaspoons 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 tablespoons flour, divided
3/4 cup whipping cream
3/4 cup reduced-sodium chicken broth or vegetable broth
1. Preheat oven to 375°. Evenly arrange half of sweet potatoes and shallot (including any uneven pieces) in a shallow 2 1/2- to 3-qt. baking dish. Combine chopped thyme, salt, and pepper in a small bowl, and gouda and 1 tbsp. flour in another bowl. Sprinkle sweet potatoes with half of thyme mixture and half of gouda mixture. Arrange remaining sweet potatoes in dish in overlapping rows. Scatter with remaining shallot and thyme mixture.
2. In a small bowl, whisk remaining 3 tbsp. flour with 1/4 cup cream until smooth. Whisk in remaining cream and the broth. Pour evenly over sweet potatoes and top with remaining gouda mixture.
3. Bake until gratin is bubbling and golden brown, 45 to 55 minutes, increasing the heat to 400° for the last 5 minutes or so. Let sit 10 minutes before serving. Set a thyme sprig on top and add more salt and pepper to taste.