The day I went to the grocery store for heavy cream and sweet potatoes, I was feeling super excited about trying this new recipe from my Real Simple magazine. I thought I’d be in, be out, and back in the kitchen in no time. As it is, I go to the grocery store like it’s my job, so I feel like I have a pretty good handle on where everything is. As it turned out, my brownish-blondeish hair was a little on the “blonder” side that day.
Let me explain.
See, every time I reach the potatoes in the produce section, by default, I look DOWN to see where there are bags of potatoes, not UP where there are tons of individual potatoes displayed, because that’s always what I buy. I’m ashamed to say I didn’t even know what a sweet potato looked like, so I didn’t even know what to look for. To say the least, I was not all that confident going into this one, having never seen a sweet potato before.
Obviously, I found the potatoes and the story has a happy ending because I’m now sharing with you the most indescribably delicious side dish that requires the littlest possible effort.
These creamy, melt-in-your-mouth potatoes are so very easy to make and have such a warm, cozy flavor. They taste like Thanksgiving in the same way that Cadbury eggs taste like Easter (mmm…), which makes them a fantastic addition to a holiday party.
A side dish, even during weeknights, should never be an afterthought. Make something different and delicious to compliment your main dish. Otherwise, you get stuck in a rut, like I have been before. No more ruts and, hopefully, not many more blonde moments!
Scalloped Sweet Potatoes with Thyme
Yield: Serves 6
2 medium sweet potatoes (1 pound), peeled
2 medium russet potatoes (1 pound), peeled
2 cloves garlic
2 tsp. fresh thyme leaves
Salt and black pepper
2 ½ cups heavy cream
Nonstick cooking spray
Preheat oven to 400 degrees. In a food processor fitted with the thinnest slicing disk (2 millimeter), or carefully with a mandolin, slice the potatoes.
In a shallow 13 x 9 baking dish, toss the potatoes, garlic, thyme, 1 tsp. salt and 1 tsp. pepper. Add the cream and press gently to submerge the potatoes.
Cover the dish with foil sprayed with nonstick cooking spray, place the dish on top of a rimmed baking sheet, and bake for 20 minutes. Remove the foil and bake until the potatoes are tender and the top is golden brown, 25 to 30 minutes more.