Zoete Aardappels au Gratin

Zoete Aardappels au Gratin

Cheesy sweet potatoes au gratin

Kazige Zoete Aardappels au Gratin Recept

Dit kazige bijgerecht zou zomaar de ster van de avond kunnen worden. Met de romige saus, krokante korst van kaas en fluweelzachte laagjes zoete aardappel is dit zowel zoet als hartige gerecht een geweldige toevoeging aan je Kerstdiner menu.

 
Voorbereidingstijd 15 minuten
Bereidingstijd 55 minuten
Totale tijd 1 uur 10 minuten
Gang Hoofdgerecht
Keuken Franse Fusion
Porties 5

Benodigdheden

  • mandoline
  • gietijzeren pan of ovenschaal
  • koekenpan of sauspan

Ingrediënten
  

  • 4 zoete aardappels ongeveer 1400g
  • 1 el roomboter
  • 1 sjalot
  • 1 teen knoflook
  • 3 takjes verse tijm
  • 350 ml slagroom
  • 150 g geraspte Gruyere kaas
  • 20 g geraspte Parmezaanse kaas
  • 1 tl nootmuskaat
  • zout
  • zwarte peper
  • 20 g grof gehakte pecannoten
Enjoy comforting Sweet Potatoes au Gratin, where tender sweet potatoes meet a rich, creamy gratin sauce. With shallots, fresh thyme, and both Gruyere and Parmesan cheese you've got a simple dish with big flavors. Top it off with some chopped roasted pecans, and you got yourself a cheesy crust with crunchy nuts on top, and soft, fluffy potatoes underneath. Whether it's a casual family dinner or for the Holiday season, this cheesy Sweet Potatoes au Gratin is a delicious dish, fit for any occasion.

Instructies
 

How to make Sweet Potatoes au Gratin

  • Wash and then peel your sweet potatoes.
  • Preheat your oven to 425°F or 220°C.
  • Set the mandoline to around 4 millimeters, and cut the sweet potatoes into thin slices.
  • Arrange the sweet potato slices into a spiral in a cast-iron pan or oven-safe dish. You can use the smaller slices on the bottom if you want everything to look more even.
  • Finely dice your shallot and garlic, and remove the thyme leaves from the stem. Toss everything in a pan with some butter for a few minutes until fragrant.
  • Add the heavy cream, half of the Gruyere, and all of the Parmesan. Stir everything together until the cheese has melted. Then taste, and season the sauce with the nutmeg, salt, and black pepper. Let it simmer for a couple more minutes until the sauce begins to thicken.
  • Pour the sauce over the sliced sweet potatoes, into the pan. Bake for around 45 minutes until the potatoes are tender and the cheese on top is nicely golden-brown. Don't forget to add the chopped pecans around 5 minutes before the sweet potatoes are finished to toast them a little.
  • If you want you can garnish the dish with a sprig of fresh thyme. Serve & enjoy!

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