1 1/2 cups shredded Gruyere or sharp white cheddar cheese
2 tablespoons unsalted butter, softened
1/2 cup vegetable broth mixed with 1 teaspoon apple cider vinegar
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a 9×13 inch baking dish with the softened butter. Peel the sweet potatoes and slice them into thin rounds, ideally about one-eighth of an inch thick. Using a mandoline slicer is the best way to ensure even slices for uniform cooking.
In a medium saucepan over medium heat, combine the heavy cream, minced garlic, salt, black pepper, thyme, nutmeg, and the broth mixture. Bring the liquid to a gentle simmer, but do not let it reach a full boil. Let it cook for about 5 minutes to allow the flavors to infuse the cream.
Arrange one-third of the sweet potato slices in the bottom of the prepared baking dish, overlapping them slightly. Sprinkle about half a cup of the shredded cheese over the potatoes. Repeat the process with another layer of potatoes and cheese, then finish with a final layer of potatoes on top.
Pour the warm cream mixture evenly over the layers of sweet potatoes. Cover the dish tightly with aluminum foil to trap the steam and help the potatoes soften. Bake in the preheated oven for 40 minutes.
Remove the foil and sprinkle the remaining half cup of cheese over the top. Return the dish to the oven, uncovered, and bake for an additional 15 to 20 minutes. The potatoes should be tender when pierced with a fork and the cheese should be bubbly and golden brown.
