Ingredients
1/2 cups Grated Smoked Gouda
6 ounces, fluid Heavy Whipping Cream
2 sprigs Thyme Leaves, Leaves Only
1/4 teaspoons Salt
2 pounds Sweet Potatoes
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
Preheat the oven to 400F (200C). Grate the cheese, and mix it with cream, thyme and some salt. Peel the potatoes and slice them thinly on a mandoline. Toss the potato slices in the cream/cheese mixture, making sure to cover each slice. Stack the potato slices and lay them in ovenproof dish with their edges aligned vertically. Continue to fill the dish with the potatoes until the dish is filled. Pour excess cream/cheese mixture evenly over potatoes. Cover dish with tin foil, and bake the potatoes for about 35 minutes until the potatoes are tender when pierced with a knife Take off the foil and sprinkle the brown sugar on top, and continue to bake for another 5-10 minutes until the sugar has caramelized. When the potatoes is done, take the dish out of the oven and let the potatoes rest for a few minutes, before serving. Enjoy!