2¾ pounds sweet potatoes, peeled and thinly sliced
½ cup grated fresh Parmesan cheese
Garnish: chopped fresh parsley
Instructions
Preheat oven to 325°. Spread butter into a shallow 11-inch round baking dish.
In a medium saucepan, bring cream, garlic, thyme, 2 teaspoons salt, 1 teaspoon pepper, and nutmeg to a boil over medium heat. Reduce heat to low; simmer until garlic is tender, about 15 minutes. Remove from heat.
In a large bowl, toss together sweet potatoes, remaining 1½ teaspoons salt, and remaining ¼ teaspoon pepper. Layer sweet potatoes in prepared pan. Pour cream mixture all over sweet potatoes. Cover tightly with foil.
Bake until sweet potatoes are tender, about 45 minutes. Remove foil; sprinkle with cheese. Increase oven temperature to 400°. Bake until topping is lightly browned, about 10 minutes more. Let stand for 10 minutes before serving. Garnish with parsley, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/sweet-potato-gratin-recipe/