Sweet-Potato-Parmesan Gratin

Recipe Ingredients

1 1/2 cups	355ml	Canned low-salt chicken broth
4 teaspoons	20ml	All-purpose flour
2 teaspoons	10ml	Chopped fresh rosemary
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3 lbs	1362g / 48oz	Red-skinned sweet potatoes (yams) - peeled, sliced thin
1 1/2 cups	219g / 7.7oz	Freshly-grated Parmesan cheese - (abt 4 1/2 oz)

Recipe Instructions

Preheat oven to 350 degrees. Butter 13- by 9-inch oval gratin dish. Whisk broth, flour, rosemary, salt, and pepper to blend in heavy large saucepan. Bring to boil, whisking frequently. Add potatoes and bring to boil.

Transfer half of potato-broth mix to prepared dish. Sprinkle with 3/4 cup cheese. Top with remaining potato-broth mix. Cover with foil and bake 30 minutes. Uncover; sprinkle with remaining 3/4 cup cheese. Continue baking uncovered until potatoes are tender and top browns, about 45 minutes. Cool slightly.

This recipe yields 8 to 10 servings.

Source:
Bon Appetit, November 2001

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