Curried Sweet Potato Gratin

Sweet potatoes and curry powder are best friends. Simmering the bay leaf in cream gives it all a shimmering mysterious taste. And the toasted almonds on top, in place of the traditional breadcrumbs, gives this dish an unexpected crunch.

Shauna James Ahern

Curried Sweet Potato Gratin

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    1 quart heavy cream 4 large sweet potatoes
    2 tablespoons Madras curry powder 2 egg whites
    1/4 teaspoon ground turmeric 2 cups Parmesan
    1 bay leaf 2 cups toasted almond pieces
    2 cloves garlic 1 teaspoon kosher salt and cracked black pepper
    1/2 bunch fresh finely-chopped cilantro


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    • 1

      Preheat the oven to 375°. Butter a 3-quart casserole pan.

    • 2

      Bring the cream, curry powder, turmeric, bay leaf, and garlic to boil in a small saucepan.
      Set aside and let the flavors steep for half an hour.

    • 3

      Strain the bay leaf and garlic from the cream. Add the cilantro into the cream.

    • 4

      Peel the sweet potatoes. Slice them 1/2-inch thick.

    • 5

      Whip the egg whites to stiff peaks. Toss the sweet potatoes into the egg whites, along
      with the salt and pepper, and mix.

    • 6

      Put a layer of the sweet potatoes in the casserole pan. Sprinkle the layer with Parmesan
      cheese. Repeat until you are out of potatoes.

    • 7

      Pour the flavored cream over the potatoes until it is all gone and evenly distributed.

    • 8

      Finish the casserole with the remaining Parmesan cheese and the almonds.

    • 9

      Cover the dish with aluminum foil and bake in the oven until the casserole is golden brown and bubbly, about 30 to 45 minutes. Serve hot.

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