Ingredients:

  • 3 lbs sweet potatoes, peeled and thinly sliced
  • 1 tbsp olive oil
  • 1 ½ cups heavy cream
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary, finely chopped
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 1 ½ cups Gruyere cheese, grated
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and lightly grease a 9x9 inch baking dish with olive oil.
  2. Using a mandoline, slice the sweet potatoes into rounds approximately 1/8 inch (3 mm) thick.
  3. In a saucepan over medium heat, combine the heavy cream and butter.
  4. Once the butter is melted, stir in the minced garlic, thyme, rosemary, salt, and pepper.
  5. Bring the mixture to a gentle simmer for 3–5 minutes until fragrant, then remove from heat.
  6. Arrange a layer of sweet potato slices in the bottom of the dish, overlapping them slightly in concentric circles.
  7. Sprinkle 1/3 of the Gruyere cheese over the layer.
  8. Repeat the layering process for two more layers of potatoes and cheese.
  9. Pour the warm cream infusion evenly over the top, ensuring it seeps into the crevices.
  10. Cover the dish with foil and bake for 30 minutes.
  11. Remove the foil and bake for an additional 20 minutes until the topping is golden brown and mahogany-colored.
  12. Garnish with chopped fresh parsley before serving.