Sweet Potato Gratin

By PineyCook

Ingredients

• 2 lbs sweet potatoes, cleaned and peeled
• 1/2 cup Gruyere cheese, grated
• 1/2 cup sharp cheddar cheese, grated
• 1-1/2 cups heavy cream (can substitute with half-and-half)
• 1 tbsp fresh garlic, finely minced
• 4 sprigs fresh thyme, removed from stems and finely chopped
• 1/2 tsp ground nutmeg
• kosher salt and freshly-ground black pepper, to taste

Preparation

Step 1

Preheat the oven to 375 degrees F. In a sauce pan, heat the cream, garlic, thyme and nutmeg over medium-heat until heated through. Season with salt and pepper. Do not let come to a boil.

Meanwhile, using a sharp knife or a mandolin, carefully slice the sweet potatoes horizontally into thin rounds, about 1/8 inch thick. In a casserole dish, place the sweet potatoes in a single layer in an overlapping pattern. Sprinkle with a third of the Gruyere and cheddar cheese. Repeat with two more layers. Slowly pour the cream mixture over the potatoes, letting it sink in amongst the layers.

Bake for 34-40 minutes, until the potatoes are fork tender and the cheese is bubbly. Let stand for ten minutes. Serve warm.