This recipe (from Sunset magazine, October 2016) was a good excuses to use the slicing and shredding attachments to my KitchenAid mixer – they’ve been packed away in storage since shortly after I got them about 2 years ago! I love thyme. Still, it was relatively strong to my taste in this recipe. I might reduce it whenever I make this again. Also, even after sitting more than 10 minutes, the cheesey sauce was still a little thin. I increased the flour in the ingredients list below…hopefully that’ll make it creamier.
3 - 4 medium-large sweet potatoes (about 2 lbs), peeled and thinly sliced
1 large shallot, thinly sliced, rings separated
2 tsp chopped fresh thyme leaves, plus thyme sprig for garnish
1 tsp coarse salt
½ tsp coarse pepper
1 T flour
6.5 oz gouda cheese, shredded
¼ C flour
1 C heavy cream
¾ C chicken broth
Preheat oven to 375°F.
Combine thyme, salt and pepper in a small bowl.
Toss together shredded gouda and 1 T flour in another bowl.
Lightly coat a 3 quart baking dish with non-stick cooking spray. Arrange half of sweet potatoes and half shallot onto bottom of baking dish. Sprinkle with half the thyme, salt and pepper. Layer half the gouda-flour mixture onto seasoned sweet potatoes. Arrange remaining sweet potatoes and shallots in a second layer.
Whisk ¼ C flour with half cream until smooth. Whisk in remaining cream and broth. Pour over sweet potatoes; top with remaining gouda.
Bake 45-55 minutes, increasing temperature to 400°F for the last 5 minutes or so, until gratin is bubbling and golden brown on top. Let sit 10 minutes before serving (sauce will thicken). Set a thyme sprig on top to garnish. Season with additional salt and pepper to taste.