Grease a 9×9 baking dish
3 lbs. sweet potatoes (don’t get me started on the whole yam debate) sliced thinly on a mandolin ¼”
3 oz. finely freshly shredded parmesan cheese
Salt and pepper (Espelette pepper is the best)
Nutmeg (I like the fresh stuff)
1 Pint Heavy Cream
I like to slice up all but one of the sweet potatoes, if I have enough without, I don’t need to waste it here. The recipe is more of a technique of layering sweet potato slices, seasoning them with a dusting of nutmeg, sprinkling a light layer of cheese then salt and pepper. Keep layering until your baking dish is full. Finish by pouring about ½ cup of cream down the sides and all around, the cream should come up about 1/3 of the total volume (see photo). You may use larger dish for more servings, just increase your potatoes, cheese and cream incrementally.
Cover and bake in oven for 45 minutes, remove cover increase oven temperature to 425° and continue baking another 15 minutes until the top is golden brown.