Recipe from Food52.com
Adapted and Husband-Tested in Alice’s Kitchen
Serves 12
These were
just scrumptious! How could they not
be with layers of sweet potato, Gruyere cheese, shallots and bits of bacon
baked in a little cream! These can be
prepared in advance, chilled and then baked just before serving. Leave out the bacon for a vegetarian
version. Serve these as a very special
appetizer or as a holiday side dish.
(See notes.
**)
2 medium sweet potatoes (1 pound)
4 ounces Gruyere cheese, finely shredded (1 cup)
4 ounces pancetta, diced small (or
1 cup diced bacon, cooked and drained well on a paper towel.)
1 large shallot, minced
3/4 cups heavy cream
1/4 teaspoon Kosher salt
1/8 teaspoon white pepper (I used
freshly ground black pepper.)
Preheat oven to
400°F. Peel the sweet potato and slice
into 1/8-inch thick rounds. Generously
coat two muffin tins (I used the standard muffin tins each with 6 muffin cups)
with nonstick cooking spray. Put one slice of the sweet potato into each cup. Top
each with about a teaspoon of the shredded Gruyere, shallot bits and diced pancetta/bacon;
sprinkle with a little salt and white pepper.
Repeat twice,
overlapping small sweet potato slices if necessary to make a layer and use all
slices. Add any leftover cheese, shallot
bits, and pancetta/bacon on top. Spoon a
Tablespoon of heavy cream on top of each cup.
Spray a sheet of aluminum foil with cooking spray and cover pan loosely
with the foil, sprayed side down. (I
covered the muffin tins with a piece of parchment and then covered them loosely
with foil so that the foil didn’t touch the food with no need to spray with
cooking spray.) Bake 20 minutes.
Remove the foil (and parchment paper, if using) and bake, uncovered, for an
additional 20 to 25 minutes until the sweet potatoes are tender. Allow to cool 10 minutes before removing from
muffin tin.
*Note: When using bacon, be sure to cook it until brown and almost
crisp. Place the finished sweet potatoes
stacks on a paper towel to drain before serving to absorb any grease.
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