We flipped the script on traditional scalloped potatoes and used sweet potatoes in place of the traditional Yukons or russets and we’re pretty pleased with the results. Evenly sliced potatoes are the key to this recipe’s success so take your time to really slice them ¼-inch thick. If you have a mandolin at home now’s the time to use it. The recipe calls for a 11-by-7-inch baking dish but this will work in a 9-by-13 or other 3-quart baking dish, too. In that case your layers might be a little thinner so just keep an eye on the clock as the gratin may cook a bit faster.
2 cups heavy cream
1½ tablespoons chopped fresh thyme
1¼ teaspoons kosher salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
3 pounds sweet potatoes, peeled and cut into ¼-inch slices
4 ounces Gruyère cheese, shredded (about 1 cup)
Sat fat 16.54g
How to Make It
Preheat oven to 350°F. Whisk together the cream, thyme, salt, black pepper, and cayenne.
Arrange a fourth of the sweet potatoes, with slices slightly overlapping, in a lightly greased 11-by-7-inch baking dish; drizzle with ½ cup of the cream mixture. Repeat the layers 3 more times.
Cover with aluminum foil and bake 30 minutes. Remove the foil; sprinkle with the cheese and bake, uncovered, until the sweet potatoes are tender and the top is golden brown, about 45 minutes. Let stand 15 minutes before serving.
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