3 medium sweet potatoes
1½ cups heavy cream
1 tablespoon thyme, chopped
salt and pepper
2 cups grated hard cheese (like Romano)
Preheat the oven to 180C. Lightly grease a baking dish
Peel the sweet potatoes and cut into thin rounds.
Line the bottom of the baking dish with a layer of sweet potatoes. Drizzle about 2 tablespoons of cream over the potatoes. Sprinkle lightly with some of the thyme, then season with salt and pepper. (Go lightly – you will be seasoning each layer.)
Repeat the layers, making 7-10 layers. Pour any remaining cream over the top of the top layer. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue to cook until the potatoes are tender and lightly browned on top, about 30 more minutes.
Remove the potatoes from the oven and sprinkle with grated cheese. Change the oven to grill and return the dish to the oven. Bake until the cheese has melted and is bubbling, 3-5 minutes. Let sit for a few minutes before serving.