CURRIED SWEET POTATO GRATIN
Sweet potatoes and curry powder are best friends. Simmering the bay leaf in cream gives it all a shimmering mysterious taste. And the toasted almonds on top, in place of the traditional breadcrumbs, gives this dish an unexpected crunch.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°. Butter a 3-quart casserole pan.
- Bring the cream, curry powder, turmeric, bay leaf, and garlic to boil in a small saucepan. Set aside and let the flavors steep for half an hour.
- Strain the bay leaf and garlic from the cream. Add the cilantro into the cream.
- Peel the sweet potatoes. Slice them 1/2-inch thick.
- Whip the egg whites to stiff peaks. Toss the sweet potatoes into the egg whites, along with the salt and pepper, and mix.
- Put a layer of the sweet potatoes in the casserole pan. Sprinkle the layer with Parmesan cheese. Repeat until you are out of potatoes.
- Pour the flavored cream over the potatoes until it is all gone and evenly distributed.
- Finish the casserole with the remaining Parmesan cheese and the almonds.
- Cover the dish with aluminum foil and bake in the oven until the casserole is golden brown and bubbly, about 30 to 45 minutes. Serve hot.
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