A simple and timeless classic and welcome accompaniment to so many other dishes.
2 lb sweet potato (about 3), peeled and thinly sliced
2 shallots, finely diced
1 cup grated Gruyere (or other favorite) cheese
Grated fresh nutmeg
2 tsp crushed red pepper flakes
1/4 cup cream
2 Tbsp butter melted into 2 Tbsp olive oil in microwave
Heat oven to 375F. Lay half the potatoes in an oiled 9-inch casserole. Top with half the shallots and half the cheese.
Salt and pepper potatoes generously, and sprinkle generously with nutmeg. Continue layering with remaining potatoes, shallots and cheese. Salt and pepper generously, again. Top with crushed red pepper flakes, and pour cream and the butter-oil mixture over top of potatoes.
Cover with aluminum foil and bake 30 minutes. Remove cover and bake another 30 minutes, or until the potatoes are cooked through and beginning to brown up nicely.
Serves 6 as a side dish.
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