I am a life long resident of Escondido, CA. Because of this I know every nook, cranny and neighborhood. I have been married to Jim Proffitt for a long time, we were high school sweethearts. We have 8 children and they have given us many grandchildren who are the joy of our lives. I am active in the community and church. I am currently serving as the President of the Relief Society; a woman's service organization. I like to travel, read and enjoy the outdoors, no matter if it's the mountains or the beach. But most of all I love selling homes.
Mother Teresa once said, “The biggest disease today is not leprosy or tuberculosis, but rather the feeling of being unwanted.”
My Favorite Thing
Yes, That Is Me!
Home Cooking - Sweet Potato Gratin
Sweet Potato Gratin
5 lb. large sweet potato (about 7), peeled cut into 1" dice.
2 TBSP unsalted butter, softened
1 TBSP fresh thyme leaves, chopped or 1 tsp dried thyme
1 1/2 tsp salt
1/2 tsp freshly ground pepper
1 TBSP cornstarch
1 1/2 cups heavy cream
Gruyere and Parmesan Cheeses
1. In large pot of boiling water, parboil sweet potatoes 5 to 7 minutes until firm-tender; drain; leave in colander
2. Preheat oven to 350. Grease 13x9 baking dish with butter. Place potatoes in dish; sprinkle with thyme, salt and pepper, toss. In bowl mix cornstarch and cream, poor over potatoes.
3 Bake uncovered 30 minutes. With large spoon, gently stir potatoe mixture (can be made up to this point 1 day ahead; let cool; cover; refrigerate. Bring to room temperature before finishing.
4. To finish; Sprinklee with Gruyere and Parmesan cheeses. Bake 15-20 minutes until potatoes are tender. Place baking dish under boiler; broil 2-3 mins until browned and crisp.
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