Preheat oven to 375º F, and grease a 8x8 inch baking pan. Set aside.
Peel potatoes and carefully slice into ⅛ inch thick rounds. Set aside.
Grate/shred cheese. Set aside.
To make the Cream Sauce:
In a medium saucepan melt butter over medium heat.
Add garlic and salt. Stir 1 minute.
Whisk in flour until combined.
Gradually add cream, whisking until combined and smooth.
Bring to a boil, and heat until thickened (2-3 minutes), whisking occasionally. Remove from heat when done.
To layer the Sweet Potato Au Gratin:
Layer ½ the potatoes into the prepared baking dish.
Scatter ½ the chopped thyme on top.
Top with ½ the cream sauce.
Repeat with the potatoes, sauce and thyme.
Press down slightly to even out layers and get all potatoes covered in cream.
Cover with foil, and bake for 30 minutes.
Take dish out of the oven, and remove foil.
Sprinkle grated cheese (and additional thyme if you like), and bake uncovered for 15 minutes until top is bubbly and deep golden brown.
Remove from oven and let stand for 10 minutes.
Have fun with this delicious recipe. You can use a combination of sweet potatoes and Yukon Gold. Also...try a different flavour of cheese.**NOTE** To make cutting the potatoes easier, you can use a mandolin OR thinly cut a slice off the potato lengthwise, so that it will lay flat. Slice crosswise.
Tried this recipe?Let me know by leaving a comment and rating the recipe below! ALSO take a picture and tag @homemadeandyummy and #homemadeandyummy on Facebook. YOU could be featured in my WEEKLY NEWSLETTER!