Sweet Potatoes Au Gratin
I love this dish. I can say it is probably one of my top ten favorites. Yes, it’s just that good. Let’s just say I am crazy about mashed potatoes but put a dish of this next to the mashed and I will choose this every time. Flavors so rich and so creamy they melt in your mouth. So good!
Sweet Potatoes Au Gratin
2 cups (1 pt) heavy cream
1 teaspoon salt
1 ½ teaspoons thyme
2 cloves of minced garlic
3 lbs (about 5) yams, peeled
1 cup Mild Shredded Gruyere
Preheat oven to 350 degrees. Spray 9 x 9-inch baking dish with cooking spray; place baking dish on baking sheet. Choose a square baking dish that is shallow so that the potatoes cook quickly and absorb all the liquid. Spray with cooking spray on the bottom and sides. Add minced garlic to the bottom of the pan and set aside.
Slice yams thin (about 1/8th to ¼ inch thick) with mandolin or sharp knife and place on plate. Add a layer of sweet potato slices starting on the outside of the dish. Sprinkle cheese on each layer.
Continue to layer them in a circle all the way around until you get to the center. Then start another layer until finished. Add salt and pepper and thyme along with the cheese between each layer.
Next add your half pint of heavy cream pouring it all over and around potatoes. Push down the potatoes so that they are covered in the cream. Bake in a pre-heated 350 degree oven for about 40 minutes and remove from oven. Press a spatula carefully against top layer to allow liquid to flow over top.
Return pan to oven and bake for another 15-20 minutes or until yams are tender and liquid is absorbed. Remove from oven; Sprinkle top with a little more cheese and cover with foil. Allow dish to rest for about 10 minutes.
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