**disclaimer – I don’t really like sweet potatoes. If you don’t really like sweet potatoes, it’s alright. You’re among friends here. This is the recipe for you.**
4-5 cloves of roasted garlic
1 cup heavy cream
2 large sweet potatoes, sliced very thin
8 oz of Gruyère, grated
salt and pepper to taste
You can cut the top off a head of garlic pour on a little olive oil and sprinkle with salt, covering it with foil, and roast at 375 for 45 minutes to an hour. I didn’t have time for that, so I chopped my garlic into slices and confited it –
Put garlic in pan and cover with olive oil. Turn heat on low. When the garlic starts to just brown around the edges, turn off heat. Infuse for 10-15 minutes. Strain out the softened garlic and smash it with some salt. Reserve oil for other uses.
Preheat oven to 400. Add the garlic to cream in small pan and heat it on medium just until bubbles form around the edge and wisps of steam rise from the pan. Do not boil. Turn off heat and let the garlic infuse into the cream.
To assemble – 1 thin layer of potatoes, salt and pepper liberally, light sprinkling of cheese, quarter cup of infused cream, repeat – don’t forget to salt and pepper each layer of potatoes, third layer finish with a heavy sprinkle of cheese. The top needs to be almost completely covered. Bake until golden brown and fork tender, about 30-45 minutes depending on the thickness of your slices.
If it’s brown before it’s tender, cover in foil.