Sweet Potatoes Au Gratin
Ingredients:
3 large sweet potatoes
1 cup heavy cream
8 oz cream cheese
3 cloves garlic
6 oz cheese (cheddar, gouda, gruyère, or a mix)
Instructions:
Preheat oven to 375°F.
Combine the heavy cream, cream cheese, and garlic in a small saucepan over low heat. Stir occasionally as it warms, until the cream cheese is fully melted and the sauce is smooth. Keep the heat low and let it do its thing while we prep the potatoes.
Peel the potatoes and slice them thin. About ¼-inch thick is ideal — thin enough to cook through, but sturdy enough to hold their shape. It’s honestly difficult to slice them too thin, so don’t stress.
Tightly arrange the sweet potatoes in a baking dish, stacking them upright and snug against each other. Use whatever size dish makes this easiest, just don’t go larger than a 9x13 for three large sweet potatoes. Pack them in as tightly as you can, it will all settle and soften as it bakes.
Once the dish is packed, give the cream mixture a final stir and pour it evenly over the potatoes. Use a fork or your fingers to gently wiggle the slices so the sauce can seep between the layers. Make sure everything is coated.
Sprinkle the cheese over the top, tucking some down between the slices for good measure. Place the baking dish on a sheet pan to catch any overflow.
Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese is bubbly and the potatoes are completely soft.
Let sit for a few minutes before serving to let the sauce thicken slightly.
