Ingredients
Scale
- 3 pounds sweet potatoes, peeled and sliced 1/8-inch thick
- 1/2 cup (1 stick) unsalted butter
- 5 cloves garlic, minced
- 1 tsp cornstarch
- 1 1/2 cups heavy cream
- 1 tbsp fresh thyme leaves
- 1/3 cup freshly grated Parmesan cheese
- Kosher salt to taste
- Freshly cracked black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Generously grease a 9×13 inch baking dish. Peel and slice sweet potatoes into 1/8-inch thick rounds.
- In a medium saucepan, melt butter over medium heat. Sauté minced garlic for 1-2 minutes until fragrant. Whisk in cornstarch and cook for 1 minute to form a roux.
- Gradually whisk in heavy cream until smooth and sauce begins to thicken. Stir in thyme, salt, and pepper.
- Arrange one-third of the sliced sweet potatoes in a single, overlapping layer at the bottom of the prepared dish. Spoon one-third of the creamy sauce over the potatoes, then sprinkle with one-third of the Parmesan cheese. Repeat two more times, ending with the remaining sauce and Parmesan cheese on top.
- Cover the dish with aluminum foil and bake for 40 minutes. Remove foil and bake uncovered for an additional 25-35 minutes, or until fork-tender and golden on top. Broil for 2-3 minutes if desired.
- Let rest for at least 10-15 minutes before serving to allow sauce to set. Garnish with extra thyme if desired.
Notes
Use a mandoline or a sharp knife for uniform slicing. Warm cream before adding to the roux for a smooth sauce. Don’t skip the resting time for clean slices.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg