Ingredients:

  • 2 lbs sweet potatoes, peeled and thinly sliced
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 ½ cups heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tbsp cornstarch
  • 1 tsp dried thyme
  • ¼ tsp ground nutmeg

Instructions:

  1. Slice the sweet potatoes into 1/8-inch (3mm) rounds.
  2. Toss the potato slices in a large bowl with salt and pepper to ensure every layer is seasoned.
  3. Melt the butter in a saucepan over medium-low heat.
  4. Add the minced garlic and sauté until fragrant but not brown, about 2 minutes.
  5. Whisk in the cornstarch to create a roux, then slowly pour in the heavy cream, thyme, and nutmeg.
  6. Simmer for 3-5 minutes until the sauce slightly thickens and smells nutty.
  7. Arrange the potato slices in a 9x13 inch baking dish, overlapping them slightly like shingles.
  8. Stir the Parmesan cheese into the cream sauce, then pour the mixture evenly over the potatoes.
  9. Cover with foil and bake at 375°F (190°C) for 30 minutes.
  10. Remove the foil and bake for another 15 minutes until the top is bubbly and mahogany-colored.