Ingredients
Scale
- 3 sweet potatoes (cut into 1/8 inch slices)
- 1 3/4 cups heavy cream
- 4-5 cloves garlic (minced)
- 2 tbsp unsalted butter (melted)
- 1 1/2 cups Gruyère cheese (shredded)
- 1/2 cup Gouda cheese (shredded)
- 1/2 cup Parmesan cheese (shredded)
- 2 tbsp fresh thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a saucepan, melt the butter over medium heat, add minced garlic, and cook for 1-2 minutes until fragrant. Pour in heavy cream, season with salt and pepper, and heat for a couple of minutes.
- Grease a baking dish and layer the sliced sweet potatoes, seasoning each layer with salt, pepper, and thyme, and adding cheese between layers.
- Pour the cream mixture over the layered sweet potatoes, ensuring they are well-coated.
- Sprinkle the remaining cheese mixture over the top.
- Cover with aluminum foil and bake for about 45 minutes. Remove foil and bake for an additional 15-20 minutes until golden brown and bubbly.
- Allow to cool slightly before serving.
Notes
Using a mandolin slicer ensures evenly sliced potatoes. For a healthier option, consider substituting heavy cream with a Greek yogurt and milk mixture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 60mg