Garlic Butter Scalloped Sweet Potatoes
Servings 4
Equipment
- 8-inch baking dish
- Small Saucepan
- Mandolin
Ingredients
- ¾ cup heavy cream
- ½ tsp cornstarch
- ¼ cup butter
- 3 cloves of garlic, minced
- 3 small sprigs of fresh thyme, leaves removed & chopped
- Sea salt and freshly cracked pepper, to taste
- 1½ lbs sweet potatoes, peeled
- ¼ cup Parmesan, freshly grated
Instructions
- Preheat the oven to 350 degrees. Coat an 8-inch baking dish with cooking spray.
- Combine the cream and cornstarch and mix until thoroughly combined. Pour the mixture into a small saucepan over medium-low heat along with the butter, garlic, thyme leaves, sea salt, and freshly cracked pepper, to taste. Cook just until the butter melts and the cream is warm, about 3-5 minutes. Remove from the heat and set aside until needed.
- Using a mandolin or sharp knife, carefully slice the peeled potatoes into 1/8-inch thick rounds. Fan out the potato rounds and arrange them in a decorative pattern in the baking dish.
- Pour the warm cream/butter mixture evenly over the sweet potatoes. Place into the oven and bake for 30-35 minutes. Remove from the oven and sprinkle the top evenly with Parmesan cheese. Return to the oven to bake for another 10 minutes, or until the cheese is melted.
- Serve the sweet potatoes warm. Enjoy.