Individual Scalloped Sweet Potatoes

Preheat oven to 400 F. Recipe makes four 6 ounce sized ramekins. Spray ramekins with cooking spray. Set aside.

Slice sweet potato using a mandolin to ensure even thickness slices.

In a small saucepan mix the heavy cream, garlic, nutmeg, thyme, salt, and fresh ground pepper. Bring to a boil and then simmer for 3 to 5 minutes, stirring often.

Place a layer of sweet potatoes in the bottom of the ramekins. Overlap them using different sized slices if needed. That’s what I did.

Sprinkle some cheese over sweet potatoes. Continue to layer sweet potatoes and cheese until you reach the top of your ramekin. Finish with cheese on top.

Drizzle 2 tablespoons of the cream mixture into each ramekin. Finish with a tiny sprinkle of sea salt or kosher salt if you like.

Place ramekins in a baking dish and cover with foil. Bake for 30 minutes with foil on. Remove foil and bake for another 10 minutes.

Recipe adapted from Bev Cooks.