Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh sweet potato
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 1/2 cup heavy cream
  • 6 ounces shredded havarti cheese
  • 1/2 teaspoon ground thyme
  • pinch ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Instruction

  • Preheat the oven to 375 degrees F.
  • Peel the skin from the potatoes, rinse under cool water to remove excess dirt; then pat dry. Using a sharp knife or a mandolin, slice the potatoes into 1/4-inch thick slices. (If your potato is large like mine was, you can cut the potato into four quarters; then slice so they pieces are smaller and more bite-sized.)
  • Layer the potatoes into a 2-quart casserole dish until they are up to the top.
  • Next, make the cream sauce by melting the butter in a small saucepan over medium high heat until melted; then whisk in the flour to form a roux.
  • Add the heavy cream, shredded cheese, thyme, nutmeg, salt and pepper; then whisk 2-3 minutes until the sauce thickens.
  • Pour the cheese sauce over the potatoes; then place the casserole dish on a sheet pan. (The sheet pan will catch any sauce that may drip).
  • Bake for 40-45 minutes until the potatoes are tender when the tip of a sharp knife inserted comes out with little resistance and the casserole is hot and bubbly.