This ver­sa­tile side dish will go well with pretty much ev­ery­thing.

Calgary Sun - - LIFE -

2 medium sweet pota­toes, about 1½ lb. (750 g) in to­tal 2 Tbsp. (30mL) but­ter 1 large clove gar­lic, minced ½ tsp. (2mL) salt

2 Tbsp. (30mL) allpur­pose flour

2 cups (500mL) 18% cream 2 Tbsp. (30mL) chopped fresh thyme (op­tional) ½ cup (125 mL) shred­ded aged Cana­dian Ched­dar

Pre­heat oven to 375F (190C).

Peel pota­toes; slice into rounds no thicker than 1/8 inch (0.3 cm). In a medium saucepan, melt but­ter over medium heat; add gar­lic and salt. Stir 1 minute. Whisk in flour un­til com­bined. Grad­u­ally add cream, whisk­ing un­til com­bined.

Bring to a boil, whisk­ing oc­ca­sion­ally un­til thick­ened, for 2 to 3 min­utes. Layer half of pota­toes in an 8 x 8-inch (20 x 20 cm) bak­ing dish. Scat­ter with half of thyme. Top with half of cream sauce. Re­peat with re­main­ing pota­toes; driz­zle re­main­ing cream mix­ture over top.

Press pota­toes to even out lay­ers and coat in cream. Cover with foil. Bake for 30 min­utes. Sprin­kle with ched­dar cheese and re­main­ing thyme.

Bake un­cov­ered for 15 min­utes un­til bub­bly and top is a deep golden brown. Let stand for 10 min­utes.

Serves 8-10.

Vari­a­tion: Use a combo of Yukon Gold and sweet pota­toes.

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