Sweet Potatoes Dauphinoise

By á-44582

You can make it 1 or 2 days ahead and keep in the fridge before baking or bake it early in the day and re-heat. It's a wonderful turkey or ham side-dish.

Ingredients

• 1/8 tsp. cinnamon
• 1/8 tsp nutmeg
• 1 T. kosher salt (I only use 1/2 T.)
• 1/4 tsp white pepper
• 2 cloves garlic, minced
• 1/4 cup butter, softened
• 1/4 lb. Parmesan cheese, grated
• A little over 2 lb sweet potatoes, peeled and thinly sliced
• 1/2 - 1 onion, chopped
• 2 scallions thinly chopped, white and green
• 1/8 cup parsley, chopped
• 3/4 - 1 cups heavy cream
• More garlic and onions may be added!

Preparation

Step 1

Preheat oven to 350 F

1 - Combine cinnamon, nutmeg, salt and pepper with garlic. Set aside.
2 - Rub an 9 x 12 baking dish with 1/8 cup of the butter
3 - Sprinkle it with 1/8 cup Parmesan
4 - Place 1/3 of the potatoes in overlapping rows. Add 1/3 of the onions, scallions & parsley, butter (little dabs), cream and Parmesan. Sprinkle with 1/3 of the cinnamon-garlic mixture (more little dabs).
5 - Repeat layers twice, ending with Parmesan, cream and cinnamon mixture.
6 - Cover dish with aluminum foil and bake 30 minutes (or more). Uncover and
bake 30 minutes more until a knife inserted in the center, comes out clean. It's safest to bake it on a cookie sheet to avoid drips.