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Aunt Sarah
3 large garlic cloves, finely minced
4 shallots, finely minced
1/2 cp dry white wine (we used Yellow Tail Chardonnay)
1 bay leaf
12 oz. heavy cream
2# sweet potatoes or yams, peeled and thinly sliced
Sauté garlic and shallots in small amount olive oil till tender and slightly caramelized. Deglaze the pan with the wine. Add the heavy cream and bay leaf, reduce by 1/3. Strain.
Layer the potatoes in a buttered casserole dish seasoning with salt and pepper, do about 4-5 layers. Pour the strained cream over the potatoes, cover the dish with foil and back 40-45 minutes. Remove foil and broil just to brown a little. Serve
Serves 6-8
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