If you want to try something new for your Thanksgiving side dishes, now is the time to start experimenting.
Luckily, Scott Hutcheson can help you out with a recipe that offers a new twist on the old sweet potato.
Sweet Potatoes au Gratin
2 lbs sweet potatoes, peeled and sliced 1/8 inch thick
4 tablespoons unsalted butter (3 of the tablespoons melted)
1 cup gruyere cheese, grated
1-3/4 cups whipping cream, room temperature
6 fresh sage or 3 sprigs of rosemary (optional)
Kosher salt and cracked black pepper to taste
Preheat oven to 300 degrees. Coat the bottom and sides of a 10 x 10 x 2 casserole dish using the one unmelted tablespoon of the butter. Arrange potatoes in layers. After each layer add some of the cheese, salt, pepper, and small amount of butter. Repeat to use all the potatoes, finishing the top with cheese and the last of the butter. In a medium saucepan heat the cream (along with the sage leaves or rosemary sprigs - if using) very gently until it just begins to steam. If you added the herbs, remove them now. Pour the heated cream over the potato layers until it comes about halfway up the side of the dish. Bake for 1-1/2 hours until top is lightly browned. Remove from oven and cover loosely with foil. Let rest for about ten minutes.