If you aren't a fan of sweet potatoes then you can always use any potatoes such as a russet or red potatoes instead.
Sorry the picture isn't that clear but I took it from my ipad since it was handy.. This recipe is from Better Homes and Garden Holiday magazine.
Non-stick cooking spray
2 pounds of sweet potatoes (3 medium), peeled - or any other potatoes you prefer.
2 tablespoons butter
2 tablespoon all purpose flour
1 1/2 cup half and half, light cream or milk
1 cup shredded Fontina cheese (4 ounces)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground pepper
Preheat oven to 350 degrees. Lightly coat a 2 x 2 1/2 quart baking dish with cooking spray; set aside. Using a sharp knife or a mandoline, cut sweet potatoes lengthwise into 1/4 inch thick slices. Set aside.
For sauce, in a medium saucepan melt butter over medium heat. Stir in flour; cook and stir for 1 minute. Stir in half and half. Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
Reduce heat to low. Add 3/4 cup of the cheese, stirring until cheese is melted. Stir in thyme, salt, and pepper.
Place potatoes slices in the prepared baking dish. Pour sauce over potatoes; sprinkle with the remaining 1/4 cup cheese.
Bake, covered, about 50 minutes or until potatoes are tender. Bake uncovered, about 20 minutes more or until edges are brown. Let stand for 15 minutes before serving.
Sorry the picture isn't that clear but I took it from my ipad since it was handy.. This recipe is from Better Homes and Garden Holiday magazine.
Non-stick cooking spray
2 pounds of sweet potatoes (3 medium), peeled - or any other potatoes you prefer.
2 tablespoons butter
2 tablespoon all purpose flour
1 1/2 cup half and half, light cream or milk
1 cup shredded Fontina cheese (4 ounces)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground pepper
Preheat oven to 350 degrees. Lightly coat a 2 x 2 1/2 quart baking dish with cooking spray; set aside. Using a sharp knife or a mandoline, cut sweet potatoes lengthwise into 1/4 inch thick slices. Set aside.
For sauce, in a medium saucepan melt butter over medium heat. Stir in flour; cook and stir for 1 minute. Stir in half and half. Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
Reduce heat to low. Add 3/4 cup of the cheese, stirring until cheese is melted. Stir in thyme, salt, and pepper.
Place potatoes slices in the prepared baking dish. Pour sauce over potatoes; sprinkle with the remaining 1/4 cup cheese.
Bake, covered, about 50 minutes or until potatoes are tender. Bake uncovered, about 20 minutes more or until edges are brown. Let stand for 15 minutes before serving.
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