Thanksgiving is just around the corner, and maybe its time to change up some of the sides. I really loved the scalloped hasselback potatoes I've posted previously, and thought that I might work with sweet potatoes too. The smoked gouda and the sweet potatoes and with the caramelized crunch works perfect.
I have a feeling that these sweet potatoes could very addictive. I might have to put a waring label on this post.
Serves 4-6 people.
2 pounds sweet potatoes
6 fl oz (5 dl) heavy whipping cream
2 sprigs thyme leaves, leaves only
1-2 tablespoons brown sugar
Preheat the oven to 400℉ (200℃).
Grate the cheese, and mix it with cream, thyme and some salt.
Peel the potatoes and slice them thinly on a mandolin. Toss the potato slices in the cream/cheese mixture, making sure to cover each slice.
Stack the potato slices and lay them in ovenproof dish with their edges aligned vertically. Continue to fill the dish with the potatoes until the dish is filled. Pour excess cream/cheese mixture evenly over potatoes.
Cover dish with tin foil, and bake the potatoes for about 35 minutes until the potatoes are tender when pierced with a knife
Take off the foil and sprinkle the brown sugar on top, and continue to bake for another 5-10 minutes until the sugar has caramelized.
When the potatoes is done, take the dish out of the oven and let the potatoes rest for a few minutes, before serving.