Scalloped sweet potato & brie gratin from Trois fois par jour
Prep Time
Cooking Mode
1.5 L (6 cups) cup mandolin sliced sweet potatoes
750 mL (3 cups) cup sliced leeks
2 cloves of garlic
To taste salt and freshly ground pepper
500 mL (2 cups) cup cooking cream
300 g (⅔ lb.) lb triple creme Brie, without rind and cut into pieces
15 mL (1 tbsp.) tbsp cornstarch
30 mL (2 tbsp.) tbsp water
1 mL (¼ tsp.) tsp ground nutmeg
8 raclette cheese slices
1.5 L (6 cups) cup mandolin sliced sweet potatoes
750 mL (3 cups) cup sliced leeks
2 cloves of garlic
To taste salt and freshly ground pepper
500 mL (2 cups) cup cooking cream
300 g (⅔ lb.) lb triple creme Brie, without rind and cut into pieces
15 mL (1 tbsp.) tbsp cornstarch
30 mL (2 tbsp.) tbsp water
1 mL (¼ tsp.) tsp ground nutmeg
8 raclette cheese slices
Directions
1Preheat oven to 190°C (375°F) and place rack in middle position.
2In a large bowl, combine sweet potatoes, leeks, and garlic, and season generously with salt and pepper. Set aside.
3In a saucepan, pour in cream and then add Brie. Heat over low heat to a light simmer, stirring constantly to melt cheese more quickly. Add cornstarch dissolved in water and nutmeg, and mix until smooth.
4Place sweet potato mixture flat on a 23 x 23 cm (9 x 9 in.) baking sheet and top evenly with cream and Brie mixture.
5Cover with aluminum foil and bake for 1 hour 30 minutes to 2 hours.
6Increase oven temperature to 230°C (450°F), remove aluminum foil, add raclette cheese slices, and grill cheese for 20 minutes until golden. Remove from oven and let stand 10 minutes before serving.
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Personal Note
Personal Note