| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
people
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Ingredients
- 1 tbsp salted butter
- 1 1/2 cups heavy cream
- 2 sprigs fresh thyme
- 1 tsp minced garlic
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 whole shallot
- 1 sweet potato
- 6 baby gold potatoes
- Parmigiano-Reggiano
Ingredients
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Instructions
- Preheat your oven to 375 degrees.
- Grease or butter 6 mini ramekins. In a small sauce pan combine; butter, heavy cream, thyme sprigs whole, minced garlic, ground nutmeg, salt, pepper, and the shallot peeled and cut in half.
- Mix together and heat over medium-high heat to bring just under a boil. Once bubbling, simmer 15 minutes on low.
- As the cream sauce is simmering, peel your sweet and golden potatoes. Slice into thin disk. You can slice the disk in halves or 1/4 for small pieces.
- Start layering your greased ramekins. Start with one layer of sweet potatoes, then a layer of golden potatoes, then a layer of parmigiano-reggiano. Repeat layers until you have reached the top. Finish top off with a small bit of cheese. Strain your cream sauce in a bowl or measuring glass. So you keep the cream sauce and discard the large sprigs and shallot. Evenly pour the cream sauce over the 6 dishes.
- Bake for 35 minutes until golden and bubbly. Top with fresh thyme and a sprinkle of nutmeg. Enjoy!!
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