Reliable Recipe: Festive Scalloped Sweet Potatoes

INGREDIENTS:

1 1/2 pounds orange -fleshed sweet potatoes, peeled and cut into 1/4-inch slices, divided

1/1/2 pours yellow/white-fleshed sweet potatoes, peeled and cut into 1/4-inch slices, divided

2 cups shredded Gruyere cheese (about 6-8 ounces), divided

2 1/2 cups heavy cream

2 tablespoons chopped fresh thyme

1 1/2 teaspoons salt

1 1/2 teaspoons pepper

1 1/2 teaspoon dry mustard

1/2 teaspoon nutmeg

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

2 tablespoons fresh parsley, chopped

DIRECTIONS:

Preheat the oven to 400 degrees F.

Grease a 9 by 13 inch baking pan or a 2 1/2 – 3 quart casserole dish (with butter or oil).

Layer about half of the sweet potatoes in the prepared casserole dish, overlapping them and mixing the colors.

Sprinkle about half of the cheese on top.

Add the remaining potatoes and set aside.

In a small saucepan over medium heat, combine the cream, thyme, salt, pepper, dry mustard, nutmeg, garlic powder and onion powder and cook just until bubbles appear at the edges of the sauce pan.  Make sure you not let it come to boil.

Stir the cream mixture.

Gently pour the cream mixture over the sweet potatoes.

Sprinkle with the remaining cheese.

Loosely cover with foil and bake until the sweet potatoes are almost tender, about 40 minutes.

Uncover and continue baking until the sweet potatoes are tender and the top is browned, about 15 minutes.

Sprinkle parsley over casserole and let stand 10 minutes before serving…that’s an important part, as it allows all the flavors to integrate.

Serves 8-10

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