Sweet Potato Gratin GUEST BLOG

 This recipe was made by my daughter Katie for friendsgiving. It is from one of her faves What's Gaby Cooking that she even met in person! the only this she ended up modifying was to add extra milk to submerge the potatoes enough. We were lucky to get the leftovers!

3 sweet potatoes peeled and sliced 1/8 inch thick on a mandoline
Kosher salt and freshly ground pepper
1 tsp fresh thyme roughly chopped
½ cup parmesan cheese shredded
1 1/2 cups shredded Gouda (I love the Roth Gouda wedges shredded
3/4 cup milk
3/4 cup heavy cream

Preheat the oven to 400 degrees and lightly grease a cast iron skillet.

Mix together the cream and milk and set aside.

In the skillet, arrange the potatoes in an even layer. Drizzle with a few tablespoons of the cream mixture and season with salt, pepper, thyme and dust with some of the cheeses. Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 6-8 layers. 
Press down on the layers to totally submerge the sweet potatoes in the cream mixture and top with additional cheese if needed.
Cover nad bake for 30 minutes. Remove the cover and continue baking until the cream is absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes. Remove from oven and let rest for 15 minutes before serving.