Definitely decadent, this sweet potato gratin is destined to become a do-or-die part of your family's holiday spread. Cinnamon, clove, and nutmeg perfume the cream with their warm flavors and seep their rich taste of fall into each layer. A mandoline makes quick work of slicing the potatoes and is worth the investment for the time it will save you in prep work. Don't forget to remove the cover for the last portion of baking time--the browned and bubbling crust is not to be missed.
Yield 8 servings
As always, Bobby Flay has awesome recipes! I would like to have all of his cookbooks for my very ownPublished 10 months ago by tracyl3
This was a requested Christmas gift. My daughter-in-law was thrilled; in fact, she loved it. Don't know if the recipes are working for her or if she has tried any yet. Read morePublished 10 months ago by mrsamazingbc
I love Bobby Flay and his recipes! This is the first book of his I purchased, mainly for a brunch recipe, but will use it for his other tips and recipes as well. Read morePublished 11 months ago by Janis F.
I have tried a number of the recipes so far and all of them were good enought to have again.Published 12 months ago by MH
I dine at Bobby Flay's Bar Americain Restaurant in Connecticut several times a year, it is one of our favorite restaurants. Read morePublished 15 months ago by debz