Scalloped Sweet Potatoes With Thyme
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 2 medium sweet potatoes (1 pound), peeled
- 2 medium russet potatoes (1 pound), peeled
- 2 cloves garlic, crushed
- 2 teaspoons fresh thyme leaves
- kosher salt and black pepper
- 2 1/2 cups heavy cream
- butter, for the foil
Directions
- Heat oven to 400° F. In a food processor fitted with the thinnest (2-millimeter) slicing disk, slice the potatoes.
- In a shallow 1½-quart baking dish, toss the potatoes, garlic, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the cream and press gently to submerge the potatoes.
- Cover the dish with buttered foil, place on a rimmed baking sheet, and bake for 20 minutes. Remove the foil and bake until the potatoes are tender and the top is golden brown, 25 to 30 minutes more.
Nutritional Information
- Per Serving
- Calories 717
- Fat 58g
- Sat Fat 36g
- Cholesterol 211mg
- Sodium 484mg
- Protein 7g
- Carbohydrate 45g
- Sugar 7g
- Fiber 5g
- Iron 2mg
- Calcium 133mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Choose unblemished sweet potatoes with tight, unwrinkled skins and store in a cool, dry place.
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