Recipe: Sweet potato gratin

Serve sweet potato gratin this holiday.
(Eric Boyd / Los Angeles Times)

Total time: 1 hour, 20 minutes

Servings: 10 to 12

2 tablespoons softened unsalted butter

4 pounds sweet potatoes

Salt, freshly ground black pepper

1 1/2 cups heavy cream

1 tablespoon chopped fresh thyme

1. Generously butter a 2-quart gratin dish and set aside. Heat the oven to 425 degrees.

2. Peel the sweet potatoes. Using a mandoline or sharp knife, cut into slices one-fourth-inch thick. Arrange the slices in overlapping layers in the dish, seasoning each layer generously with salt and pepper.

3. Combine the cream and thyme in a small bowl and mix well. Pour evenly over the potatoes, coating all exposed surfaces. Cover the dish tightly with foil and bake 45 minutes.

4. Remove the foil; continue baking until the sweet potatoes are soft and caramelized, 15 to 20 minutes longer.

Each serving: 202 calories; 2 grams protein; 20 grams carbohydrates; 3 grams fiber; 13 grams fat; 8 grams saturated fat; 46 mg. cholesterol; 45 mg. sodium.


Spicy sweet potato gratin: Omit the thyme. Distribute 3 cloves minced garlic and 2 teaspoons minced chipotle chile in adobo sauce over the second layer of sweet potatoes. Proceed as in main recipe.