Sweet Potato Gratin with Mushrooms and Leeks

Name: Sweet Potato Gratin with Mushrooms and Leeks
Yield: Serves 4–6
Cuisine: American
Ingredients: Salt, pepper; About 80 g (2¾ oz) parmesan, grated; 200 ml (7 fl oz) vegetable stock; 1 tbsp butter; 1 tbsp olive oil; 1 small leek; 400 g (14 oz) double cream (heavy cream) (alternatively crème fraîche); 250 g (9 oz) mixed mushrooms; 600 g (1 lb 5 oz) sweet potatoes; 6 sprigs thyme

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

About

Ingredients

600 g (1 lb 5 oz) sweet potatoes
400

Method

Peel and halve the sweet potatoes. Slice thinly. Bring the double cream and vegetable stock to a boil in a large, wide saucepan. Season with salt and pepper and add 3 sprigs of thyme. Remove the saucepan from the heat and add the sliced sweet potato. Cover and leave to absorb a little of the liquid.<