Scalloped Sweet Potatoes with Thyme

2 medium sweet potatoes (1 pound), peeled

2 medium russet potatoes (1 pound), peeled

2 cloves garlic

2 tsp. fresh thyme leaves

Salt and black pepper

2 ½ cups heavy cream

Nonstick cooking spray


Preheat oven to 400 degrees. In a food processor fitted with the thinnest slicing disk (2 millimeter), or carefully with a mandolin, slice the potatoes.


In a shallow 13 x 9 baking dish, toss the potatoes, garlic, thyme, 1 tsp. salt and 1 tsp. pepper. Add the cream and press gently to submerge the potatoes.


Cover the dish with foil sprayed with nonstick cooking spray, place the dish on top of a rimmed baking sheet, and bake for 20 minutes. Remove the foil and bake until the potatoes are tender and the top is golden brown, 25 to 30 minutes more.


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