Baked Scalloped Sweet Potatoes

Yummy sweet potatoes with cheese in sweet cream. You can't do much better for a great side dish for any occasion. 

I intend on making this for my Easter brunch potato entree.

2 lbs. sweet potatoes peeled, washed and cut thin
1 1/2 cups heavy cream
1 to 2 cloves minced garlic(depends on taste)
1 tsp. dried thyme or a little less
salt and pepper
2 Cups Gruyere cheese grated(this cheese is pricy but a delicious addition)

Clean potatoes and cut with a sharp knife into thin to medium slices. Place in cold water and rinse thoroughly. Drain and pat dry.

Place garlic in small pan on low heat.  Add heavy cream and simmer slightly stirring occasionally until warm. Turn off heat and allow to cool slightly.

In a medium size casserole dish butter generously.  Layer one layer of potatoes, salt, pepper, cheese  and thyme. Add a little of warmed cream and continue to do so in every layer until all potatoes and cheese are used.  Any remaining cheese add to last layer.   Make sure potatoes are pretty well covered with garlic sauce.  Turn oven to 400 degrees.  When oven has reached 400 degrees cover casserole with foil and place in center of oven and bake for 30 minutes. Remove foil and place casserole up to next rack and bake for an additional 20 minutes or until slightly browned.  If not browned enough you can broil on high for a few minutes but watch carefully as not to burn.

Remove from oven and allow to set for 20 minutes.  It will thicken perfectly.  I had pan fried thin pork chops and applesauce with this.  Delicious!

adapted from Pinch my salt