- 2 pounds sweet potatoes (about 3-4 medium potatoes)
- 8 slices bacon, cooked and chopped
- 2 1/2 cups grated Gruyere cheese (about 8 ounces)
- 1 tablespoon butter, cut into 8 cubes
- Herb Cream
- 3 cups heavy cream
- 1 large onion, thinly sliced
- 3 bay leaves
- 3 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped or 1 tsp. dried)
- 1 tablespoon chopped fresh chives (or 1 tsp. dried)
- 1 1/2 teaspoons fresh thyme (or 1/2 tsp. dried)
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 400 degrees F.
- Add the "Herb Cream" ingredients to a medium saucepan and bring to a gentle simmer. Simmer for 5-10 minutes while you grease a 9x13 casserole dish and peel and slice potatoes into 1/8 inch slices. Transfer potatoes to a large bowl.
- Spoon just enough of the herb cream that has been simmering to cover the bottom of the casserole dish. Pour the remaining cream over the potatoes and gently toss to coat.
- Using a slotted spoon, layer the bottom of the casserole dish with 1/3 of the potato/onion slices (the slotted spoon will allow you to leave most of the cream in the bowl). Layer 1 cup of the cheese, 1/3 of the bacon then top with 1/3 of remaining cream. Repeat layers.
- Top the casserole with remaining potato/onion slices and pour over remaining cream. Dot the potatoes with cubed butter (reserving remaining cheese and bacon for the end).
- Cover the casserole with aluminum foil and bake for 30-40 minutes or until fork tender (will depend on how thin your potato slices are). Remove from the oven, sprinkle with remaining cheese then broil until cheese is golden. Remove and sprinkle with remaining bacon. Let potatoes rest for 10 minutes before serving.
Gooseberries Fresh Food Market