Ingredients

The following ingredients have 10 Servings
  • 3 Tablespoons unsalted butter
  • 1/2 medium onion (diced)
  • 2 Tablespoons corn starch ( or potato starch)
  • 1 cup chicken stock ( or vegetable stock)
  • 2 cups milk
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons fresh thyme leaves, (divided and one teaspoon minced)
  • 3 pounds sweet potatoes, (peeled and sliced into 1/8-inch rounds (I used a mandoline))
  • 1 pound apples ((I used Gala), peeled and thinly sliced)
  • 2 cups shredded sharp cheddar cheese, (divided. I used Cabot Seriously Sharp)

Instruction

  • Preheat oven to 400°F, and coat a 9 x 13-inch baking pan with cooking spray.
  • Melt butter in a large skillet over medium-high heat. Add onion and saute for 4-5 minutes until soft and translucent.
  • Whisk corn starch into stock, add the stock to the skillet, and whisk until combined.
  • Stir in the milk, salt, pepper, and the 1 teaspoon of minced thyme until combined.
  • Bring to a simmer, then cook for 3-5 minutes, or until the mixture has thickened. Remove from heat and set aside.
  • Spread half of the sliced sweet potatoes in an even layer on the bottom of the prepared pan and top with half of the apples.
  • Pour half of the cream sauce evenly over the potatoes and apples, then sprinkle evenly with 1 1/2 cup of the shredded cheddar cheese.
  • Top evenly with the remaining sliced sweet potatoes and apples, the remaining half of the cream sauce, and the remaining 1/2 cup of cheddar cheese.
  • Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 25-30 minutes, or until the sauce is bubbly, the top is browned, and the sweet potatoes are cooked through.
  • Remove from the oven and sprinkle with the remaining 1 teaspoon whole thyme leaves.