Windsor Star - - YOU -

Serves: 8-10 2 medium sweet pota­toes, ■ about 1-1/2 lb (750 g) in to­tal 2 tbsp (30 mL) but­ter ■ 1 large clove gar­lic, minced ■ 1/2 tsp (2.5 mL) salt ■ 2 tbsp (30 mL) all-pur­pose ■ flour 2 cups (500 mL) 18 per cent ■ cream 2 tbsp (30 mL) chopped fresh ■ thyme (op­tional) 1/2 cup (125 mL) shred­ded aged ■ Cana­dian ched­dar

1. Pre­heat oven to 375 F (190 C). 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.

2. Whisk in flour un­til com­bined. Grad­u­ally add cream, whisk­ing un­til com­bined. Bring to a boil, whisk­ing oc­ca­sion­ally un­til thick­ened, for 2 to 3 min­utes.

3. Layer half of pota­toes in an 8-by-8-inch (20-by-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.

4. Press pota­toes to even out lay­ers and coat in cream. Cover with foil. Bake for 30 min­utes.

5. Sprin­kle with ched­dar cheese and re­main­ing thyme.

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

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

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.