Buffalo Ranch Sweet Potato Au Gratin

by Rachael Ray Show Staff 8:19 AM, November 15, 2013

Aired November 15, 2013

Serves 6-8

2 cups heavy cream 
2 eggs 
Juice of 1 lemon
1/4 cup hot sauce
1/2 tablespoon garlic powder
1 tablespoon onion powder
Salt and pepper 
1/2 cup chopped herbs, such as parsley, chives and dill 
Butter, for greasing baking dish
4 medium sweet potatoes, peeled and sliced 1/8-inch thick
1 large onion, thinly sliced, 1/8-inch thick

1/2 cup Parmesan cheese, plus additional for sprinkling 
1/2 cup cheddar cheese 

1 cup sharp cheddar cheese, to top

Preheat oven to 375F.

Whisk together cream, eggs, lemon juice, hot sauce, garlic and onion powders, salt, pepper and herbs.
Grease the bottom of a baking dish with butter. Arrange an even layer of sweet potatoes on the bottom of the dish, top with a third of the onions, 1/3 of the parm and 1/3 of the cheddar. Repeat procedure two more times finishing with cheddar cheese. 

Pour cream mixture over the top and push potatoes down to allow the cream mixture to be absorbed.

Cover with aluminum foil and bake 45 minutes. Uncover and bake an additional 1 hour and 20 minutes, until cream is absorbed and the top is brown. Let rest for 10 minutes before slicing. 
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