Hasselbeck Sweet Potatoes

Yum, to the yum, to the yum yum yum. These are so fatty, and greasy, and yummy. Surprisingly sooo much flavor. A pretty simple and pretty dish if you have a mandolin. Just plan on a decent amount of cooking time (90 min!)

I would plan on 3-4 sweet potatoes. I bought 5 or 6, sliced them all up, and only used like half. I froze the other half for mashed potatoes sometime ???? I don't know if they will even freeze well. Anyway...

I love how pretty they are. Don't be afraid to get your hands messy (cause they will). I filled the cream mix up to half way up the pan, so mine had more liquid than her picture shows...


http://www.thebakerchick.com/2014/11/hasselbeck-sweet-potato/

ingredients

• 3 oz. finely grated cheddar or Gruyere cheese
• 3 oz. finely grated Parmesan cheese
• 2 cups heavy cream
• 5- 6 medium sweet potatoes*
• 2 cloves of garlic, minced
• 1 tablespoon of fresh rosemary, roughly chopped
• salt & pepper to taste
• butter for greasing the pan

Instruction

1. Preheat oven to 400F.
2. Using a microplane or whatever else works for you, slice the potatoes to ⅛ inch thick. Soak in water until ready to use.
3. Combine the cheeses. Take about ⅓ out and set aside. To the rest of the cheese add the cream, garlic, rosemary, salt & pepper. Whisk together.
4. Drain & dry the potatoes and add them to the cheese/cream mixture. Make sure that each slice gets coated, using your hands to separate them.
5. Use the butter to grease a 9-inch skillet or other 2-3 quart sized pan. Grab a stack of the potato slices and arrange them vertically around the perimeter of the pan.
6. Continue, arranging the potatoes in the pan and then continuing onto the inside as well. Pour the remaining cream mixture over the potatoes, filling it about halfway up the side of the pan.
7. Cover with foil and bake for 30 minutes. Then remove the foil and bake another 30 minutes uncovered. Finally, add the remaining cheese all over the top and bake for a final 30 minutes, or until super golden brown with the cheese crisp.