This herby and cheesy sweet potato casserole is my family's favorite for Thanksgiving (and other occasions).
2 pounds sweet potatoes (about 3), peeled
3/4 cup extra sharp cheddar cheese, grated
½ tsp nutmeg
1 Tbsp minced garlic
3/4 cup gruyere cheese, grated
1 cup heavy cream
½ cup half and half
1-2 Tbsp fresh rosemary,finely chopped (1-2 sprigs)
Preheat oven to 375 F. In a pan, heat half and half (or cream), rosemary, nutmeg, and garlic over medium-high heat until completely warmed.
Slice the sweet potatoes into thin circles and place in a casserole pan along the bottom in a single layer, overlapping just a little. Add ½ of the gruyere and cheddar cheese ( ¼ cup).
Make an entire layer over top of that the same way.
Then pour the white sauce mixture over everything and bake for 35-40 minutes or until the potatoes are soft and cooked through.