1 1/2 pounds each orangefleshed and yellow/whitefleshed sweet potatoes,
peeled and cut into 1/4-
inch-thick slices, divided
2 cups shredded Gruyère
2 1/2 cups heavy cream
2 tablespoons chopped fresh
1 1/2 teaspoons each salt and
1 teaspoon dry mustard
1/2 teaspoon ground nutmeg
1/4 teaspoon each garlic and
Preheat oven to 400 degrees.
Oil 9-by-13-inch baking pan or 2 1/2- to 3-quart casserole dish. Layer half of sweet potatoes in dish, mixing colors. Sprinkle with half of cheese.
Add remaining sweet potatoes and set aside.
In small saucepan over medium-high heat, combine cream with herbs and spices.
Cook until bubbles appear at edges of saucepan. Pour cream mixture over sweet potatoes. Sprinkle with remaining cheese, cover loosely and bake until almost tender, about 45 minutes.
Uncover and continue baking until tender, about 15 minutes.