Olive oil spray

2 lbs. sweet potatoes

2 Tbsp. melted butter

1 Tbsp. fresh thyme leaves, chopped

1 tsp. kosher salt

Fresh black pepper

1 oz. finely grated Parmesan cheese

3/4 c. grated Gruyere cheese


Preheat oven to 425°F. Coat round pie dish or other 6-cup gratin dish with olive oil spray. Peel sweet potatoes and slice approx. 1/8” thick with mandolin or as thinly as you can manage. Place slices in a large bowl and add melted butter, thyme, salt, and pepper to taste. Toss to make sure all slices are well coated. Take a handful of potatoes and arrange them in a layer on bottom of baking dish. Keep adding more layers, one handful at a time pressing potato slices down as you work, to keep them in an even thickness all around. Once all slices have been added, press down gently to compact them. Sprinkle Parmesan cheese and Gruyere evenly over top. Spray one side of a sheet of aluminum foil with olive oil spray and cover pan with aluminum foil, oiled-side down to prevent cheese from sticking. Bake for 30 minutes. Uncover and continue to bake until the potatoes are tender when pierced with a knife and the cheese is melted, about 15 minutes. Remove from oven and let rest for 5 minutes before slicing and serving.

SWEET POTATO GRATIN originally posted on by Elegant Island Living magazine.

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