How to Read a French Fry, p. 214
3 pounds
dark orange sweet potatoes
4
tablespoons (1/2 stick) butter, plus butter for the baking dish
Salt
1 cup
heavy (whipping) cream
1
tablespoon bourbon
Freshly
grated nutmeg
Preheat the oven to 350 degrees F.
Roast the potatoes on a baking sheet in the oven until they
are easily pierced with a knife, about 45 minutes. Remove them from the oven
and let cool. (The potatoes can be roasted up to 2 days in advance and
refrigerated.) Leave the oven on.
Butter a gratin dish or baking dish.
Peel the potatoes and cut them into ¼-inch-thick slices.
Arrange the slices in a single layer, overlapping them. Season to taste with
salt.
In a small saucepan over medium heat, reduce the cream by
one-third. Add the bourbon and whisk well.
 |
| I only used two pounds of sweet potatoes, and also substituted half-and-half for cream. Full disclosure. |
Pour the cream over the potatoes. Dust the potatoes very
lightly with nutmeg and dot with butter.
 |
| That's totes real butter, though. Nothing but the best! |
Bake until browned and puffy, about 30
minutes.
 |
| Well that's a little different! |
Serve hot.
 |
| Served hot with leftover wings from Buffalo Wings & Rings. |
My Rating: 3/5 "This is really, um, unusual. The cream-plus-bourbon combo doesn't really taste like either of those things - it just tastes like cheese. My husband described the overall flavor as 'funky,' which is really the best thing I can come up with to explain what the finished product tastes like. When we tried to eat the leftovers, though, they were too 'funky' to eat - make sure you finish this off in one sitting."
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