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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
“king of deep, rich flavors”
-- Publisher's Weekly
Good Book...not the best of Flay, in my opinion, but it is good. Gives you a twist on recipes and provides some thoughts in different pairings...Published 5 days ago by Deblyn
As always, Bobby Flay has awesome recipes! I would like to have all of his cookbooks for my very ownPublished 21 months ago by tracyl3