Sweet Potato Cups Au Gratin
Ingredients
1 lb.
sweet potatoes, peeled and very thinly sliced, slices quartered
⅔ cup (about 3 oz.)
finely shredded Swiss Gruyère cheese
½ cup
heavy cream, plus more for drizzling
1
shallot, very finely minced
1 tbsp.
flour
1 tsp.
finely chopped fresh rosemary leaves
½ tsp.
dried thyme
½ tsp.
kosher salt
½ tsp.
freshly ground Kowalski's Black Peppercorns
Directions
Combine all ingredients in a large mixing bowl; mix well. Evenly spoon potato mixture into muffin pans lined with large parchment baking cups (not standard cupcake liners). Top each cup with ½ tsp. cream; press down firmly to compact. Bake in a preheated 375° oven until golden-brown (about 25-30 min.); let stand for 15 min. before serving.
