300ml single cream
1 kg sweet potatoes
4 sprigs thyme
1 garlic clove
1/2 cup grated Gruyere cheese
20g unsalted butter, chopped into small cubes
salt, pepper and nutmeg to taste
1- Heat the oven to 200C.
2- Using a mandoline or sharp knife, cut the sweet potatoes into 2mm-thick slices.
3- Put the cream and thyme sprigs into a small pan and slowly bring to just below boiling. Set aside, season to taste with salt, pepper and nutmeg. Leave to infuse.
4- In a big bowl put the sweet potatoes with the cream sauce. Stir well to cover the potatoes .
5- Rub the inside of an ovenproof dish with a cut garlic.
6- Pour in the sweet potato mixture and sprinkle with Gruyere cheese. Put cubes of butter over the top.
7- Bake for 30 minutes or until the sweet potato is cooked through and the top is golden brown.
– This recipe will make a great Sunday or Thanksgiving dish.