When my cookbook first came out last month, my sister gave me the most thoughtful present to celebrate the occasion. She had asked tons of my closest friends and family to write me a note or recall a memory of me, and she shared all of the anecdotes in a book for me to read the day before the book launched. It was probably the nicest thing anyone has ever done for me! In the collection of notes, three separate people mentioned how much they loved a recipe I wrote years ago for a mixed scallop potatoes dish. I have to admit that I didn’t even remember the recipe! I had to back into the archives and read it, and once I did I remembered instantly how tasty it was. I decided to take that concept and give it a refresh with just sweet potatoes this time, and bit of a different look — it still has all of that great, rich creamy flavor though because the holidays are not a time to be counting calories. Get the full recipe below.
- 5 Sweet Potatoes
- 1 ¼ Cups of Heavy Cream
- 2 Cups of grated Gruyere cheese
- 1 Tsp. of Nutmeg
- Salt and Pepper
- Bundle of fresh thyme sprigs
- Preheat oven to 425 degrees.
- Peel and thinly slice sweet potatoes, and arrange them in a rimmed baking dish so that they are standing up on their sides.
- In a small saucepan, warm cream over medium low heat. As the cream warms, stir in the grated gruyere cheese, nutmeg and salt and pepper. Place the bundle of thyme sprigs in the pan and let the sauce cook over medium low heat for 10 minutes until warm, smooth and creamy.
- Pour the sauce over the dish of arranged sweet potatoes and transfer the dish to the oven to bake at 425 degrees for 45-50 minutes until the potatoes have cooked through and the sauce is bubbling hot. Broil for the final minute in the oven to get a crispy, caramelized top on the potatoes and cheese.
- Garnish with additional fresh herbs before serving.
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