Sweet potato hasselback gratin

Ingredients

• 1 1/3 kg Sweet potatoes
• 490 ml Heavy cream
• 2 tbsp Butter, unsalted
• 2 clove Garlic, minced
• 85 g Cheese, grated
• 60 g Parmesan, grated
• 1 tbsp Bread crumbs
• 1 tbsp Thyme, fresh, chopped
• 1/2 tsp Fine sea salt

Method

1. Heat oven to 200C.
2. Combine grated cheese and parmesan cheese in a bowl.
3. Transfer 1/3 cheese mixture to a separate bowl.
4. Place aside.
5. Add the heavy cream, garlic, and thyme to a cheese mixture.
6. Season with salt.
7. Slice the potatoes using a mandolin slicer and place in a bowl with the cheese.
8. Arrange the potato slices into a greased dish, vertically positioned to imitate hasselback.
9. The potatoes should be tightly packed.
10. Pour any remaining cheese mixture the potatoes.
11. Cover with foil and bake for 30 minutes.
12. Remove the foil and bake for 30 minutes, uncovered.
13. Carefully remove from the oven and sprinkle with reserved cheese and breadcrumbs.
14. Bake for 30 minutes or until crispy and golden brown.
15. Serve warm.