This sweet potato gratin is the epitome of comfort food!
Preheat oven to 375 F.
In a saucepan, heat the cream, garlic, thyme and nutmeg over medium heat until heated through. Season with salt and pepper (do not let the mixture come to a boil).
Using 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 1/3 of the gruyere and 1/3 of the cheddar cheese.
Repeat with two more layers.
Slowly pour the cream mixture over the potatoes, letting it sink in amongst the layers.
Bake for 35-40 minutes, until the potatoes are fork tender and cheese is bubbly.
Let gratin sit for 10 minutes before serving.
Ingredients
Directions
Preheat oven to 375 F.
In a saucepan, heat the cream, garlic, thyme and nutmeg over medium heat until heated through. Season with salt and pepper (do not let the mixture come to a boil).
Using 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 1/3 of the gruyere and 1/3 of the cheddar cheese.
Repeat with two more layers.
Slowly pour the cream mixture over the potatoes, letting it sink in amongst the layers.
Bake for 35-40 minutes, until the potatoes are fork tender and cheese is bubbly.
Let gratin sit for 10 minutes before serving.
