Cooking with Paula Deen_-_November 2019

2019 NOVEMBER/DECEMBER COOKING WITH PAULA DEEN 68

SPICED SWEET POTATO
WEDGES
Makes 4 to 6 servings

2 tablespoons vegetable oil
1½ teaspoons ground cinnamon
1½ teaspoons kosher salt, divided
½ teaspoon ground cumin
1⁄8 teaspoon ground red pepper
4 sweet potatoes, scrubbed, halved
lengthwise, and cut lengthwise
into ½-inch-thick wedges (about
2½ pounds)
½ cup sour cream
¼ cup mayonnaise
1 teaspoon garlic powder
¼ teaspoon ground black pepper
Garnish: chopped fresh parsley

1. Preheat oven to 400°. Place 2 heavy-
   duty baking sheets in oven until very
   hot, about 10 minutes.


2. In a large bowl, stir together oil,
   cinnamon, 1 teaspoon salt, cumin, and
   red pepper; add sweet potatoes, and
   toss until well combined.


3. Carefully spread potatoes evenly
   onto hot pans.


4. Bake until tender, 20 to 25 minutes,
   stirring potatoes halfway through
   baking.


5. In a small bowl, stir together
   sour cream, mayonnaise, garlic
   powder, black pepper, and remaining
   ½ teaspoon salt. Serve with sweet
   potatoes. Garnish with parsley,
   if desired.

THREE-POTATO GRATIN
Makes 6 to 8 servings

1 pound medium Yukon Gold
potatoes, peeled
1 pound medium red potatoes
1 pound medium sweet potatoes,
peeled and halved lengthwise
2 cups heavy whipping cream
¼ cup unsalted butter, softened
¼ cup minced garlic
2 tablespoons chopped fresh
rosemary
2 teaspoons kosher salt
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 cup shredded fontina or white
Cheddar cheese
½ cup shredded Parmesan cheese

Garnish: chopped fresh rosemary,

ground black pepper

1. Preheat oven to 400°. Butter a 9-inch
   or a deep 8-inch square baking dish;
   place on a foil-lined rimmed baking
   sheet to catch any drips. Fill a large
   bowl with cold water.


2. Using a very sharp knife or a
   mandolin, slice potatoes crosswise into
   ⅛-inch-thick rounds. Add potatoes to
   bowl with water.


3. Drain and thoroughly pat potatoes
   dry. Arrange half of potatoes in even
   layers in bottom of prepared pan.


4. In a medium saucepan, heat cream,
   butter, garlic, rosemary, salt, pepper,
   and nutmeg over medium heat just
   until bubbles form around sides of
   pan. Pour half of cream mixture onto
   potatoes in pan; sprinkle with half

of fontina or Cheddar. Cover with

remaining potatoes, remaining cream

mixture, and remaining fontina or

Cheddar; sprinkle with Parmesan.

Spray a piece of foil with cooking spray;

cover casserole, spray side down. Poke

holes in foil with a wooden pick.

5. Bake for 30 minutes. Uncover and
   bake until potatoes are tender and
   top is golden brown and bubbly,
   about 40 minutes more. Let stand for
   15 minutes before serving. Garnish
   with rosemary and pepper, if desired.

· kitchen tip ·

Be sure to use a safety guard

or cutting glove with a mandolin

to protect your hands, and never

let children use a mandolin.