RUTH’S SWEET POTATO CASSEROLE – I was worried that this sweet potato gratin recipe would be a bit bland, and in the end it wouldn’t be at all. Garlic and lemon provide just enough pepper, cheese, and thyme flavor well. I sliced potatoes very thinly with a mandolin which cost me a finger (HAN, how dangerous this thing is) but it only cooked for 45 minutes. If you don’t have one, and you chop it up with a knife or food processor, you may need to increase the cooking time. Look, get into the tip of the knife and feel free to cook for a few more minutes if necessary!
— 1 kg sweet potato
— 2 cloves of garlic
— 1 tablespoon of thyme leaves
— 1 lemon
— 1 pinch of salt
— 2 tablespoons olive oil
— 70g grated cheese
— 300ml chicken (or vegetable) broth
— 200 ml milk
Squeeze the lemon into a bowl. Wash and dry the thyme, collect the leaves and add them to the lemon juice as well as the peeled and pressed garlic clove. Also add a little salt.
Peel the sweet potatoes, wash them and cut them into thin slices. Put the slices in the lemon juice mixture and mix well.
Pour two tablespoons of olive oil into a gratin dish. Make a layer with a third of the sweet potato, then a third of the cheese, then another layer with another third of the sweet potato, topped with another third of the cheese, and finally the last layer with the last third of the sweet potato.
Pour milk and poultry broth (or vegetable for a vegetarian version) into the dish and sprinkle the last third of the cheese.
Bake in a preheated oven at 200 °C for 45 minutes of cooking with the heat turning on.
It is served as a complete dish with a small crunchy green salad or as an accompaniment to, for example, grilled chicken breasts.