I made this last night and it was spectacular with my braised English Short Ribs. It could be a Vegetarian main course or a different way to serve Sweet Potatoes at Thanksgiving.
Sweet Potato Au Gratin
preheat oven 375 degrees F.
butter or oil a 2 quart baking dish
4 medium sweet potatoes peeled and cut into 1/8″ thick rounds
1/2 medium onion sliced thinly and separated into rings
About 5 oz. grated Parmesan cheese
About 1 oz. Gorgonzola cheese crumbled
2 Tbs all purpose flour
3/4 cup half and half
1/2 cup chicken stock
1 tsp. sea salt
1/2 tsp. black pepper
1 1/2-2 tsp. Herbs de Provence***
Place the uglier uneven cuts of the sweet potatoes in an even layer in the bottom of the prepared baking dish, then a thin layer of the sliced onions
sprinkle 1 Tbs. of the flour over the sweet potatoes and onions
also about half the salt, pepper, and herbs, and half the amount of the grated cheese, and dot half the crumbled gorgonzola evenly around the top.
carefully arrange the rest of the prettier sweet potato rounds in a layered pattern.
pour the half and half and chicken stock over, liquid should come 1/3 to 1/2 way up the depth of the layers.
then sprinkle on the rest of the flour, the seasonings, the gorgonzola and finish the top with the grated parmesan.
cover with foil for the first 1/2 hour of cooking
place on the center rack of the preheated oven and cook 55-60 minutes until a knife inserted yields no resistance and the top is bubbly and browned.
***Herbs de Provence, or thyme (optional) can be purchased in my Herbs & Spices Shop on my website.
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