• 1 1/2 cups heavy cream
• 2 cloves of garlic, minced
• 2 pounds sweet potatoes, peeled and sliced about 1/8-inch thick
• 1 1/2 tsp. chopped fresh thyme
• 1 1/2 tsp. fine sea salt
• 3/4 tsp. fresh ground black pepper
• 2 cups shredded Gruyère cheese (or substitute cheddar)

1. Preheat oven to 400 F. In a small pot, bring cream and garlic just to a simmer. Remove from heat and set aside.
2. Butter a 9×13-inch casserole dish.
3. Build the gratin in the casserole dish: spread one quarter of the sliced sweet potatoes in a single, overlapping layer. Sprinkle the potatoes with 1/3 of the salt, pepper, and thyme and then 1/2 cup of the grated cheese. Using another quarter of the sliced sweet potatoes, place a new overlapping layer. Again sprinkle with 1/3 of the seasonings and 1/2 cup of 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. (You should have about 1/2 cup cheese remaining).
4. Use the last of the sweet potatoes to make the final layer. Stir the garlic cream mixture, then pour evenly over the top of the gratin. Shake the dish gently to distribute the cream. Sprinkle the remaining cheese on top.
5. Cover the dish with foil and bake in the middle of the oven for 30 minutes. Remove the foil, move the gratin to the top 1/3 of the oven and bake, uncovered, for an additional 20 minutes or until the top is nicely browned and the potatoes are tender. Remove from oven and let cool for 30 minutes before slicing.

Photo from and recipe inspired by browneyedbaker.com.