Ingredients

The following ingredients have 11 Servings
  • 6-7 medium sweet potatoes, cut into 1/3″ slices
  • 1 tablespoon of butter
  • 1 shallot
  • 2 garlic cloves, minced
  • 1/2 cup heavy cream
  • 3/4 cup 2% milk
  • 2 teaspoons fresh thyme, diced
  • 1 teaspoon fresh tarragon, diced
  • 1/2 teaspoon sea salt
  • 1 cup shredded gruyere cheese

Instruction

  • Preheat oven to 400 degrees.
  • Spray the bottom of a 13×9″ baking dish with Cooking Spray. Set aside.
  • Using a mandoline, slice sweet potatoes to 1/3″ thick. (if you do not have a mandoline, use a very sharp knife to slice)
  • Add half the sweet potatoes to the greased baking dish.
  • In the meantime, heat a small sauce pan to medium high heat. Add butter and shallots to pan. Saute until translucent, about 3-4 minutes. Next add in the garlic and saute for 30 seconds. Then add in the heavy cream, milk, fresh thyme, fresh tarragon, and sea salt and stir. Bring a boil and then remove from heat.
  • Pour half the milk mixture over the sweet potatoes. Top with half the gruyere cheese.
  • Add another layer of the remaining sweet potatoes, top with remaining milk mixture and cheese.
  • Cover with tin foil.
  • Bake for 30 minutes.
  • Remove the tin foil and bake an additional 25-30 minutes, or until sweet potatoes are tender.
  • Optional: top with a garnish of fresh thyme