Sweet Potato Gratin with Mushrooms and Leeks from New York Christmas by Lisa Nieschlag and Lars Went
Peel and halve the sweet potatoes. Slice thinly. Bring the double cream and vegetable stock to a boil in a large, wide saucepan. Season with salt and pepper and add 3 sprigs of thyme. Remove the sa...
Ingredients
- Salt, pepper
- About 80 g (2¾ oz) parmesan, grated
- 200 ml (7 fl oz) vegetable stock
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small leek
- 400 g (14 oz) double cream (heavy cream) (alternatively crème fraîche)
- 250 g (9 oz) mixed mushrooms
- 600 g (1 lb 5 oz) sweet potatoes
- 6 sprigs thyme
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