SWEET POTATO GRATIN WITH BOURBON & PECANS

SWEET POTATO GRATIN WITH BOURBON & PECANS image

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 tablespoon butter + more for casserole
3 cloves garlic
2 cups cream
Salt and pepper to taste
Freshly grated nutmeg
2 onions, thinly sliced
1 teaspoon chopped fresh thyme leaves
2 tablespoons bourbon or whiskey
2 pounds jewel sweet potatoes, peeled
1/2 cup pecan pieces
3/4 to 1 cup freshly grated Parmesan cheese

Steps:

Butter a 13-by-9-inch casserole or similar size oval gratin dish. Cut one of the garlic cloves in half and rub on the inside of the pan. Place the cream and remaining 2 1/2 cloves garlic in a small saucepan. Bring to just barely mmer then set aside off the heat and allow the garlic to infuse the cream. Season well with salt and pepper and a pinch of nutmeg. Place 1 tablespoon butter in a large skillet over medium-high heat. Add the onions and thyme and saute until the onions are wilted and slightly browned, stirring often, about 5 minutes. Reduce heat and cook until tender, 5-10 minutes. Add the bourbon, and cook a few minutes until the raw alcohol taste cooks off. Season well with salt and pepper. Slice the sweet potatoes on a mandoline or with a knife 1/8-inch thick. Place a layer of sweet potatoes end to end in the pan, using half pieces to fill in any holes. Season well with salt and pepper, then add 1/3 of the onions. Repeat with the remaining sweet potato and onions, continuing to fill in gaps with small pieces so that you have even layers and ending with a sweet potato layer. (If you have extra sweet potatoes, make another layer without the onions.) Pour the cream mixture on top, nestling the garlic pieces into the gratin. Cover with foil and cook until the sweet potatoes are tender, 45-50 minutes. Place the pecans on a separate pan and roast until fragrant, 8-10 minutes. Cool slightly, then roughly chop. Sprinkle the gratin with the Parmesan and return it to the oven, uncovered, until the topping is melted, 5-10 minutes. Scatter the pecans on top and let rest at least 15 minutes before serving. Per serving: 300 calories, 5 g protein, 23 g carbohydrate, 21 g fat (11 g saturated), 62 mg cholesterol, 142 mg sodium, 3 g fiber