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Gratin Dauphinois with Sweet Potatoes 2013-08-06 https://www.metro.ca/userfiles/image/recipes/gratin-dauphinois-patates-douces-6034.jpg PT20M PT1H00M PT1H40M

Preheat the oven to 400°F (200°C).Line a 9 in. x 9 in. (23 cm x 23 cm) dish with parchment paper.Peel the potatoes, then slice 1/8 in (3 mm) thick using a mandolin.Place half the sweet potatoes on the bottom of the prepared dish, spreading out over two or three rows. Add salt, pepper and sprinkle 1/2 cup (125 mL) of the cheese.Top with a layer of potatoes, spreading over three or four rows, season and sprinkle 1/2 cup (125 mL) of the cheese.Finish with a layer of sweet potatoes.In a small saucepan, bring cream mixed with the garlic, thyme, and rosemary to a simmer, then pour over the potatoes, making sure the cream goes through all the layers.Season and add the remaining cheese.Cover with a sheet of buttered aluminum paper and bake for 1 hour.Remove the aluminum for the last half hour of cooking.Check the tenderness of the potatoes with a knife.Allow the gratin to rest for 20 minutes before serving, or store in the fridge until serving time.

6 Metro

5 1 5 5

1 lb (454 g) potato 1/2 lb (225 g) sweet potatoes 1/2 tsp. (7 mL) Salt 1 tsp. (5 mL) freshly ground black pepper 1/2 cups (125 mL) extra-strong cheddar, grated 2 cups (500 mL) 35% cream 2 garlic cloves, thinly sliced 1 Tbsp. (15 mL) thyme, chopped 1 Tbsp. (15 mL) rosemary, chopped

Gratin Dauphinois with Sweet Potatoes

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Gluten-free

servings

0:20

Preparation

1:00

COOKING

1:40

TOTAL TIME

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Ingredients

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1 lb
(454 g)
potato

1/2 lb
(225 g)
sweet potatoes

1/2 tsp.
(7 mL)
Salt

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BALEINE SEA SALT

$4.99 ea.

750 g or HORMEL REAL BACON BITS 79 g SELECTED VARIETIES

1 tsp.
(5 mL)
freshly ground black pepper

1/2 cups
(125 mL)
extra-strong cheddar, grated

2 cups
(500 mL)
35% cream

2

garlic cloves, thinly sliced

1 Tbsp.
(15 mL)
thyme, chopped

1 Tbsp.
(15 mL)
rosemary, chopped

Imprimer ma sélection

Preparation

Preheat the oven to 400°F (200°C).

Line a 9 in. x 9 in. (23 cm x 23 cm) dish with parchment paper.

Peel the potatoes, then slice 1/8 in (3 mm) thick using a mandolin.

Place half the sweet potatoes on the bottom of the prepared dish, spreading out over two or three rows. Add salt, pepper and sprinkle 1/2 cup (125 mL) of the cheese.

Top with a layer of potatoes, spreading over three or four rows, season and sprinkle 1/2 cup (125 mL) of the cheese.

Finish with a layer of sweet potatoes.

In a small saucepan, bring cream mixed with the garlic, thyme, and rosemary to a simmer, then pour over the potatoes, making sure the cream goes through all the layers.

Season and add the remaining cheese.

Cover with a sheet of buttered aluminum paper and bake for 1 hour.

Remove the aluminum for the last half hour of cooking.

Check the tenderness of the potatoes with a knife.

Allow the gratin to rest for 20 minutes before serving, or store in the fridge until serving time.

Source : Metro

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Gluten-free recipes

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Gratin Dauphinois with Sweet Potatoes

Ingredients

BALEINE SEA SALT

Preparation

Legal Notice

Gluten-free recipes

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