This is my favorite potato side dish! It's adapted from a recipe I clipped out of Oprah Magazine a few years ago.
C 2 percent milk
tsp. ground pepper
Pinch of ancho chile powder
Pince of nutmeg
pounds of sweet potatoes, peeled and sliced into ½ in. thick rounds
Tbsp. whole grain mustard
C shredded Gruyere cheese
1. Preheat oven to 400 degrees and butter a 2-quart baking dish. 2. In a large saucepan, combine milk, salt, pepper, chile powder and nutmeg. Heat to boiling over a medium high flame. Add potatoes and return to a boil; simmer a few minutes until mixture thickens slighly. Remove pan from heat, stir in mustard. 3. With a slotted spoon, transfer half the potatoes to baking dish; place in an even layer. Sprinkle with 1/2 cup Gruyere. Top with remaining potatoes, pour milk mixture over potatoes and sprinkle with remaining cheese. Bake 45 minutes, until potatoes are tender and top is golden.