Here’s an impressive side that’s so delectable it’s guaranteed to earn rave reviews at your next family gathering. It features layered sweet potatoes and shallots that are combined with a kickin’ mixture of chicken broth, heavy cream, fresh thyme and cayenne pepper. Sprinkled with a delicious bread crumb mixture and baked until tender, this gratin is simply unforgettable!
cost per recipe: $3.89
The price is determined by the national average.
tablespoons unsalted butter, melted
large sweet potato(about 2 pounds), peeled and cut into 1/8-inch-thick slices
large shallot, thinly sliced
cup Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth
cup heavy cream
tablespoons fresh thyme leaves
teaspoon cayenne pepper
cup Japanese bread crumbs(panko)
cup finely grated Parmesan cheese
Heat the oven to 375°F.
Heat 2 tablespoons butter in a 10-inch skillet over medium heat. Add the shallots and cook for 5 minutes or until tender and lightly browned. Remove the skillet from the heat.
Brush the bottom and sides of a 9x13x2-inch baking dish with 1 tablespoon butter. Arrange half the sweet potatoes in the baking dish, overlapping slightly. Sprinkle with half the shallots. Repeat with the remaining sweet potatoes and shallots.
Stir the broth, heavy cream, thyme and cayenne pepper in a medium bowl. Pour the broth mixture over the sweet potatoes. Cover the baking dish.
Bake for 20 minutes. Uncover the baking dish. Stir the bread crumbs, cheese and the remaining butter in a small bowl. Sprinkle the bread crumb mixture over the sweet potato mixture.
Bake, uncovered, for 40 minutes or until the sweet potatoes are tender. Let stand for 10 minutes before serving.