| Sweet Potato Au Gratin | ||||
| Makes (1) 9x9 pan, serves about 6 | ||||
| Ingredients | ||||
| 1 cup | (1/2 pint) heavy whipping cream |
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| 3 tbls | Cherchies Red Pretty Peppers (or your favorite pimentos) | |||
| 1 tbls | wasabi powder | |||
| 1 tsp | salt | |||
| 1 tsp | black pepper | |||
| 1 tsp | granulated garlic | |||
| 1 tsp | sweet dried basil | |||
| 1 tsp | smoked paprika | |||
| ________ | ||||
| 1 1/2 lbs | sweet potatoes (that’s about 2 good sized ones), peeled, thinly sliced (about 3/16" thick) | |||
| 1 cup | onion, that's about (3) 1/4" thick slices, 1/4" diced | |||
| 8 oz | smoked Gouda cheese, the dark outer skin removed, grated. Don't throw out the skin; it's a perfectly edible snack while you work! | |||
| Directions | ||||
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Preheat the oven to 350°. In a 2-cup Pyrex measuring cup, add the cream and the rest of the first set of ingredients and stir well to combine. Yes, put the pimentos in there too. It's easier to pour them on instead of trying to scatter them. Spray a non-stick, 9x9 cake pan with Pam. On the bottom of the pan, layer one-third of the potatoes (slightly overlapping the edges), one-third of the onions, and one-third of the cheese. Stir the cream mixture a bit and evenly pour about one-third of it over the first layer. Repeat for two more layers. Sprinkle a little more smoked paprika on top to add some color. Bake at 350° for about 45 minutes until the potatoes are tender. Serve it straight out of the pan. |
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