Gratin Of Sweet Potatoes And Bourbon
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
50
Sourness
37
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350°F
2
Roast the potatoes on a baking sheet in the oven until they are easily pierced with a knife, about 45 minutes
3
Remove them from the oven and let cool
4
(The potatoes can be roasted up to 2 days in advance and refrigerated
5
) Leave the oven on
6
Butter a gratin dish or baking dish
7
Peel the potatoes and cut them into 1/4-inch-thick slices
8
Arrange the slices in a single layer, overlapping them
9
Season to taste with salt
10
In a small saucepan over medium heat, reduce the cream by one-third
11
Add the bourbon and whisk well
12
Pour the cream over the potatoes
13
Dust the potatoes very lightly with nutmeg and dot with the butter
14
Bake until browned and puffy, about 30 minutes
15
Serve hot
16
Preheat the oven to 350°F
17
Roast the potatoes on a baking sheet in the oven until they are easily pierced with a knife, about 45 minutes
18
Remove them from the oven and let cool
19
(The potatoes can be roasted up to 2 days in advance and refrigerated
20
) Leave the oven on
21
Butter a gratin dish or baking dish
22
Peel the potatoes and cut them into 1/4-inch-thick slices
23
Arrange the slices in a single layer, overlapping them
24
Season to taste with salt
25
In a small saucepan over medium heat, reduce the cream by one-third
26
Add the bourbon and whisk well
27
Pour the cream over the potatoes
28
Dust the potatoes very lightly with nutmeg and dot with the butter
29
Bake until browned and puffy, about 30 minutes
30
Serve hot