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Preparation time
20 minutes
Total time:
2 hours 20 minutes
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Ingredients
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1.5 L (6 cups) mandolin sliced sweet potatoes
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750 mL (3 cups) sliced leeks (white part only)
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2 cloves of garlic, chopped
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To taste, salt and freshly ground pepper
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500 mL (2 cups) 15% M. F. cooking cream
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300 g (2/3 lb.) triple creme Brie, without rind and cut into pieces
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15 mL (1 tbsp.) cornstarch
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30 mL (2 tbsp. ) water
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1 mL (1/4 tsp.) ground nutmeg
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8 slices raclette cheese
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Directions
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Preheat oven to 190°C (375°F) and place rack in middle position.
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In a large bowl, combine sweet potatoes, leeks, and garlic, and season generously with salt and pepper. Set aside.
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In a saucepan, pour in cream and then add Brie. Heat over low heat to a light simmer, stirring constantly to melt cheese more quickly. Add cornstarch dissolved in water and nutmeg, and mix until smooth.
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Place sweet potato mixture flat on a 23 x 23 cm (9 x 9 in.) baking sheet and top evenly with cream and Brie mixture.
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Cover with aluminum foil and bake for 1 hour 30 minutes to 2 hours.
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Increase oven temperature to 230°C (450°F), remove aluminum foil, add raclette cheese slices, and grill cheese for 20 minutes until golden. Remove from oven and let stand 10 minutes before serving.
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