Directions: |
Directions:1) Preheat oven to 400º. In a small pot bring cream and garlic just to a simmer. Remove from heat and set aside. Butter a 9x13" shallow casserole dish or gratin dish of similar size and set aside. Stire the cooling cream occasionally to help prevent skin from forming.
2) Build the Gratin: In the buttered casserole dish, spread on quarter of the sliced sweet pototoes out in a single, overlapping layer. Sprinkle the potatoes with 1/3 of the salt, pepper, and the thyme and then about a half cup of the grated cheese. Using another quarter of the sliced sweet potatoes, build a new overlapping layer. Again sprinkle with 1/3 of the seasonings and 1/2 cup of the shredded cheese. Using half of the remaining sliced sweet potatoes, make another layer and sprinkle the last third of the seasonings and another 1/2 cup of cheese. Use the last of the sweet potatoes to make one final layer on top. Stir the garlic cream mixture then pour it evenly over the top of the gratin, being sure to cover the top layer of sweet potatoes. Shake the dish gently to distribute the cream. Sprinkle the remaining cheese over the top.
3) Cover the dish with foil and bake in the middle of the oven for 30 mins. Remove the foil, move the gratin to the top 1/3 of the oven and bake, uncovered for an additional 20 mins or until the top is nicely browned and the potatoes are tender. Remove from the oven and let cool for 30 mins before slicing. |
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