Description
A creamy and comforting dish with layers of sweet potatoes baked in a cheesy sauce, perfect for holidays.
Ingredients
Scale
- 3 pounds sweet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 2 tablespoons butter, for greasing
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter.
- In a saucepan, heat the heavy cream over medium heat. Add minced garlic, thyme, salt, and pepper, and simmer for 5 minutes.
- Layer half of the sliced sweet potatoes in the prepared baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the Gruyere cheese.
- Add another layer of the remaining sweet potatoes, then pour the rest of the cream mixture on top and sprinkle with the remaining Gruyere and Parmesan cheese.
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
- Let it cool for 10 minutes before serving.
Notes
For a dairy-free version, substitute heavy cream with coconut milk and use vegan cheese alternatives.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 6g
- Fat: 22g
- Carbohydrates: 28g
- Protein: 10g