This sweet and savory side is perfect for a holiday dinner, but is also lovely on any cold winter evening
4 large sweet potatoes
2 cups cream
2 Tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon Italian Seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Swiss cheese and 1/2 cup grated Mozzarella, or more to taste
Preheat oven to 450 degrees.
Peel and slice the sweet potatoes into 1/4″ rounds (roughly–no one is going to get out a ruler and measure them. Just make sure they’re all about the same thickness so that they’ll cook evenly)
Grease a 13×9 Pyrex pan or medium casserole dish, and place a layer of sliced potatoes in the bottom.
Gently heat the cream with the minced garlic and butter until the butter is melted. Bring to a simmer and remove from the heat.
Combine the salt and pepper and sprinkle some over the sliced potatoes in the dish. Sprinkle some of the Italian seasoning on the potato layer as well. Continue layering potatoes and seasonings until the pan is mostly full.
Pour in the cream mixture and bake for 30-40 minutes, or until the potatoes are tender.
Sprinkle on the shredded cheese and bake another 5 minutes to let the cheese melt. Feel free to use more cheese if you’re a cheese freak like me!
Let cool 15 minutes in order to let the cream thicken and to prevent scorching your tongue on molten cream and cheese.