Ingredients
Scale
- 2½ lb 1.1 kg sweet potatoes, peeled and thinly sliced
- 2 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 1½ cups 360 ml heavy cream
- ½ cup 120 ml milk
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- ¼ teaspoon nutmeg (optional)
- 1 cup 100 g shredded cheese (Gruyère, mozzarella, or cheddar)
- ¼ cup 25 g grated Parmesan cheese
- Fresh thyme or parsley (for garnish (optional))
Instructions
- Preheat your oven to 190°C (375°F). Lightly butter a baking dish.
- Melt the butter in a saucepan over medium heat. Add the garlic and cook for 30 seconds, just until fragrant.
- Stir in the cream, milk, salt, pepper, paprika, and nutmeg. Heat gently until warm—do not boil.
- Arrange half of the sliced sweet potatoes evenly in the baking dish.
- Pour half of the cream mixture over the potatoes and sprinkle with half of the shredded cheese.
- Repeat with the remaining sweet potatoes, cream sauce, and cheese. Finish with Parmesan on top.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil and bake uncovered for 15–25 minutes, until the potatoes are tender and the top is golden.
- Let rest for 10 minutes before serving. Garnish with fresh herbs if desired.