Saturday, November 20, 2010

Saturday Recipe Swap: Scalloped Sweet Potatoes with Thyme

This is another recipe from the Real Simple April 2010 issue.  The thyme adds a very different flavor, but it is a good flavor. 

  • 2 medium sweet potatoes (1 pound), peeled
  • 2 medium russet potatoes (1 pound), peeled
  • 2 cloves garlic, crushed
  • 2 teaspoons fresh thyme leaves
  • Kosher salt and black pepper
  • 2 1/2 cups heavy cream
  • Butter, for the foil
  • Heat oven to 400* F. In a food processor fitted with the thinnest (2 millimeter) slicing disk, slice the potatoes.
  • In a shallow 1 1/2 quart baking dishtoss the potatoes. garlic, thyme, 3/4 teaspoon salt, 1/4 teaspoon pepper.  Add the cream and press gently to submerge the potatoes.
  • Cover the dish with buttered foil, place on a rimmed baking sheet, and bake for 20 minutes. Remove the foil and bake until the potatoes are tender and the top is golden brown, 25 to 30 minutes more.


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