Ingredients
- Sweet Potatoes, peeled and thinly sliced: 3 pounds
- Heavy Cream: 2 cups
- Butter, unsalted: 6 tablespoons, divided
- Brown Sugar: 1/4 cup, packed
- Grated Gruyere Cheese: 1 cup
- Nutmeg, ground: 1/4 teaspoon
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with 1 tablespoon of butter.
- Step 2: In a large bowl, combine the sweet potato slices, heavy cream, brown sugar, nutmeg, salt, and pepper. Toss gently to ensure sweet potatoes are well coated.
- Step 3: Arrange half of the sweet potato mixture in the prepared baking dish in an even layer. Sprinkle with half of the grated Gruyere cheese.
- Step 4: Add the remaining sweet potato mixture in an even layer and top with the remaining Gruyere cheese.
- Step 5: Dot the top with the remaining 5 tablespoons of butter, cut into small pieces.
- Step 6: Bake in the preheated oven for 50-60 minutes, or until the sweet potatoes are tender and the cheese is melted and lightly browned. Let stand for 10 minutes before serving.
Notes
- To prevent discoloration, store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of cream to the casserole before baking covered at 350°F (175°C) until warmed through.
- This dish pairs beautifully with roasted turkey or ham, making it a showstopping side on any holiday table.
- Don't overcrowd the sweet potatoes in the baking dish; layering loosely helps ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American