Sweet Potatoes - Scalloped

• 份量: 8 servings
• 准备时间: 30 minutes
• 总时间: 1 hour 15 minutes

配料

3 medium sweet potatoes

1 cup heavy cream

1 teaspoon cornstarch

4 tablespoons unsalted butter

3 garlic cloves (finely minced)

1 large shallot (finely diced)

1 teaspoon kosher salt (or to taste)

½ teaspoon freshly ground black pepper (or to taste)

3 fresh thyme sprigs (or about 3/4 to 1 teaspoon dried)

¼ teaspoon ground sage (or about 1/2 teaspoon fresh sage, finely minced)

¾ cup shredded parmesan cheese (or to taste)

Fresh parsley (fresh thyme, or other fresh herbs, optional and as desired for garnishing)

步骤

Preheat oven to 400F and spray or grease your baking dish; set aside.

Slice the peeled sweet potatoes using a mandolin to about 1/8-inch thick. Tip - A mandolin is extremely helpful in this recipe and I encourage you to use one if you have it. If you don't, slice your sweet potatoes very thin, being extremely careful not to cut yourself.

Arrange the sweet potatoes in the baking dish; set aside.

To a large measuring cup or bowl, add the heavy cream, cornstarch, and whisk to combine; set aside.

To a medium saucepan, add the butter, and heat over medium heat to melt the butter. Add the garlic, shallot, and cook for about 2 minutes to soften them; stir nearly continuously so they don't burn. Add the salt, pepper, thyme leaves from the fresh sprigs, sage, and stir to combine.

Lower the heat to medium-low, slowly add the heavy cream mixture into the saucepan while whisking constantly.

Add the Parmesan and stir to combine.

Evenly pour the mixture over the top of the sweet potatoes in the baking dish. Tip - I used a 2-tablespoon measuring spoon to help get the sauce into all the nooks and crannies of the potatoes. A small spoon or small ladle will also work to help get the sauce into the crevices between the potato slices. If you are making this in advance, stop now, cover tightly with foil, and refrigerate for up to 12-24 hours before baking off. Before baking, allow the baking dish to sit on your counter for about 45-60 minutes and come to room temperature so you're not baking with a fridge-cold dish, which will throw off the baking time and the results.

Bake uncovered for about 45-50 minutes, or until the potatoes are cooked through and the sauce is thick and bubbly. Baking Tips - Baking times are only listed as a guide since all ovens vary Begin checking at about 40 minutes and also don't be surprised if it takes 60 minutes to cook in your oven. The potatoes should be done and fork-tender. if they appear to be browning too quickly but not actually cooking through, cover the baking dish with foil for the remaining baking time.

Optional Broiling: For those who are very familiar with how to broil, and you'd like to add a bit of crispiness to the top, you can broil this for 2-4 minutes, taking extreme caution not to burn it in the final moments! Due to their natural sugars, sweet potatoes will burn quickly so I encourage you to stand in front of your oven and watch it like a hawk if you choose to broil. If you're not familiar with broiling or don't do it much, I would skip it.

Optionally garnish as desired and serve immediately.

营养

• 卡路里: 270 kcal
• 总脂肪: 19 g
• 饱和脂肪: 12 g
• 不饱和脂肪: 6 g
• 反式脂肪: 0.2 g
• 胆固醇: 57 mg
• 钠: 511 mg
• 总碳水化合物: 20 g
• 膳食纤维: 3 g
• 总糖: 5 g
• 蛋白质: 5 g