Preparation time: 15 mins
Cooking time : 5 mins
Baking: 45 mins
Given: 8 to 10
This versatile side dish goes with almost everything from sausages to your favorite roast.
2 medium sweet potatoes, totaling about 1 1/2 lb (750 g)
2 tbsp. (30 ml) butter
1 large garlic clove, minced
1/2 c. (2 ml) salt
2 tbsp. (30 mL) all-purpose flour
2 cups (500 ml) or a 473 ml container of 15% or 18% cream
2 tbsp. (30 mL) chopped fresh thyme, (optional)
1/2 cup (125 mL) Canadian Cheddar cheese, grated
Preheat oven to 375 ° F (190 ° C).
Peel sweet potatoes and cut across width in slices of no more than 1/8 in. (0.3 cm). In a medium saucepan, melt butter over medium heat; add garlic and salt. Stir for 1 minute. Stir in the flour and whisk until the ingredients are well combined. Gradually add the cream and whisk until the ingredients are well combined. Bring to boil, whisking occasionally until the sauce thickens, 2 to 3 minutes.
Arrange half of the potatoes in an 8 x 8-inch (20 x 20 cm) baking dish. Sprinkle half of the thyme. Garnish with half of the cream sauce. Repeat the process with the remaining potatoes, then add the rest of the cream sauce. Press the potatoes to even the layers and coat with cream. Cover the baking dish with aluminum foil. Bake 30 minutes.
Sprinkle Cheddar cheese and remaining thyme. Bake uncovered for 15 minutes until the mixture is bubbling and the top of the gratin is golden brown. Let stand 10 minutes.
To make it easier to cut potatoes, remove a thin slice lengthwise so that you can lay them flat and slice them to the width.
Roughly grate raw, peeled sweet potato on a salad so that your children can taste this food in different forms.
Use a combination of Yukon Gold potatoes and sweet potatoes.
Energy: 163 calories
Protein: 3 g
Carbohydrates: 8 g
Fat: 13 g
Fibers: 0.8 g
Sodium: 179 mg
Top 5 nutrients
Nutrient% VQ *
Calcium: 8% / 93 mg
Vitamin A: 31%
Vitamin D: 12%
* percentage of daily value