This is the perfect time to test out a new way to serve sweet potatoes, and see if they’re good enough to have a spot on the Thanksgiving table this year!
Sweet potatoes and cauliflower take center stage in this decedent dish, with a little help from our all time favorite ingredient: cheese! White cheddar, (or manchego cheese if you have any) combines with parmesan, garlic, and thyme for a side dish no one will soon forget. Top it all off with a creamy garlic sauce, and we’re sure that no one will miss the traditional marshmallow topping! This is the perfect time to test out a new way to serve sweet potatoes, and see if they’re good enough to have a spot on the Thanksgiving table this year!
Sweet Potato Gratin With Garlic Cream Sauce
- 1 1/2 cups heavy cream
- 2 cloves garlic, pressed
- 2 sweet potatoes, peeled and sliced
- 1 small head of cauliflower, chopped
- 1 1/2 teaspoons fresh thyme, chopped
- Salt and pepper to taste
- 2 cups shredded white cheddar, or manchego cheese
- 1/4 cup parmesan cheese
- Preheat oven to 400, and prepare a 9x13 casserole dish with butter.
- Combine garlic and heavy cream in a small pot over medium heat. Bring to a simmer, remove from heat, and set aside.
- In a large bowl, toss the sweet potato slices and cauliflower florets. Mix in thyme, salt, pepper, and 1 1/2 cups of white cheddar cheese. Spread sweet potato mixture into prepared casserole dish.
- Stir the garlic heavy cream mixture, and pour evenly over the dish. Sprinkle remaining 1/2 cup of white cheddar on top, and finish off with 1/4 cup of parmesan cheese on top.
- Cover with foil, and bake for 30 minutes. Remove foil, and bake for an additional 20 minutes, or until veggies are tender when pierced.
- Serve up hot, enjoy!
Recipe adapted from Pinch My Salt.