|2||medium sweet potatoes (about 1 1/2 lbs- 750 g), thinly sliced|
|2 tbsp||(30 ml)||butter|
|1||large clove garlic, minced|
|1/2 tsp||(2 ml)||salt|
|2 tbsp||(30 ml)||all-purpose flour|
|2 cups||(500 ml)||cream|
|2 tbsp||(30 ml)||chopped fresh thyme (optional)|
|1/2 cup||(125 ml)||shredded aged Canadian Cheddar|
- Preheat oven to 375 F (190C).
- Peel potatoes; slice into rounds no thicker than 1/8 inch (0.3 cm). 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. Gradually add cream, whisking until combined. Bring to a boil, whisking occasionally until thickened, for 2-3 minutes.
- Layer half the potatoes in an 8x8-inch (20x20 cm) baking dish. Scatter with half the thyme. Top with half the cream sauce. Repeat with remaining potatoes; drizzle remaning cream mixture over top. Press potatoes to even out layers and coat in cream. Cover with foil.
- Bake for 30 minutes.
- Remove from the oven and sprinkle with cheddar cheese and remaining thyme. Bake uncovered for 15 minutes until bubbling and top is a deep golden brown. Remove from oven and let stand for 10 minutes.