Scalloped Sweet Potatoes

Scalloped Sweet Potatoes

Ingredients

Serves 8

3 medium sweet potatoes (about 2½ lbs), sliced into ⅛-inch round (peeled or unpeeled)

2 tablespoons butter

1 small onion, thinly sliced

2 garlic cloves, minced

2 teaspoons fresh thyme leaves, divided

1 cup shredded gruyere cheese (or sharp cheddar)

½ cup / 125 ml heavy cream

½ cup / 125 ml milk

Salt and pepper

Directions

Preheat oven to 400°F (200°C) and place a rack in the middle.

Melt butter in a large saute pan over medium-high heat. Add onion, and saute for about 5 minutes until soft and translucent. Add garlic and saute for an additional minute until fragrant. Add in the heavy cream, milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 2 minutes until the sauce comes to a simmer (not a boil) and starts to thicken. Remove from heat and set aside.

In the meantime, lightly grease a 9x9-inch baking pan.

Spread half of the sliced sweet potatoes in an even layer on the bottom of the pan. Top evenly with half of the heavy cream mixture, then sprinkle evenly with half of the shredded cheese.

Top evenly with the remaining sliced sweet potatoes, the remaining half of the heavy cream mixture, and the remaining shredded cheese.

Cover the pan with aluminum foil and bake for 30 minutes.

Remove the foil and bake uncovered for 25-30 minutes, or until the sauce is bubbly and the sweet potatoes are cooked through.