Sweet Potato Gratin with Gruyere

I made Gruyere popovers for Thanksgiving and I had some Gruyere leftover. When I saw this recipe on A Taste of Home Cooking, I knew I wanted to try it.  This recipe is very simple, but it does take some time to cook.  I really enjoyed the gratin, but C was not a fan.  He said he would like it better with normal potatoes.  I may try a mix of russets and sweet potatoes next time, similar to Potatoes Dauphinois.  This recipe would be perfect for Thanksgiving since I much prefer a savory dish of sweet potatoes to the usual marshmallow mess.

Sweet Potato Gratin with Gruyere

2 ½ cups heavy cream
1 ½ teaspoons salt
4 pounds sweet potatoes, peeled
¾ cup shredded gruyere

Preheat oven to 350 degrees. Spray 9 x 9 baking dish with nonstick cooking spray. Place baking dish on baking sheet.

Stir together heavy cream and salt in large bowl. Thinly slice sweet potatoes using either a mandoline or a sharp knife. Add to bowl with the heavy cream and salt.

Layer 1/3 of yams in baking dish. Sprinkle with half of the cheese. Repeat with another 1/3 of yams and the remainder of cheese. Top with remaining yams. Pour any remaining yam-cream mixture over top.

Bake uncovered on center rack of oven for 30 minutes. Remove from oven and press a spatula, carefully, against the top layer to allow liquid to flow over the "crust." Replace pan in oven and bake an additional 30 minutes. Remove pan, press top layer and replace pan in oven. Bake for another 40-45 minutes or until yams are tender. Remove from oven, let rest 15 minutes, then serve.

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