Nothing says... "this is a Thanksgiving meal" more than over indulgent side dishes. This recipe takes the classic French Dauphinoise potato with its rich gruyere cheese, cream and seasoning and replaces the Yukon Gold potato with a seasonal sweet potato! Oh yesss... stand down ordinary potato! There's a new twist in town!

FEEDS 4 If you need more, double the quantities or pre-order as much as you need from The Platter Co. You can say you did it yourself... we won't tell!

Ingredients

2 medium sized sweet potatoes
1 cup shredded Gruyere cheese
6 tablespoons grated Parmesan cheese
1 1/2 cups whipping cream
Garlic (fresh or powder but not garlic salt)
Thyme (if fresh make sure there are no stalks)
Pepper to taste

Method

Preheat the oven to 375 F and butter an aluminum pan or dish of choice.

Thinly slice the sweet potatoes into circles and layer on the bottom of your pan overlapping. You don't want to see the bottom but you don't want to pile too high either. Use the odd shaped bits to cover up the holes.

Add a nice amount of the shredded gruyere cheese to cover up the potatoes. Sprinkle some of the parmesan and then thyme. Not too much but enough to season.

Repeat for 3 layers, or more if using a higher dish. 3 layers should be perfect for a 2” high dish.

Once done and the top layer is complete, then the real magic happens. Pour the whipping cream over the layers until just over the top. If you need more cream, just do it!

Cover with foil and bake for 1 hour. Uncover for the last 20-30 minutes until golden on top. Once a fork can easily go through, they are done!