Sweet Potato Apple and Gruyere Gratin

Preheat oven to 400 F. Grease a 2 1/2 quart casserole dish. Layer 1 sliced sweet potato into the dish with the edges overlapping and set aside.

Melt butter in a medium saucepan over medium heat. Slice the vanilla bean lengthwise, scrape seeds out with a knife and add seeds and the whole bean to the butter along with 2 cups of cream, grated nutmeg, salt and 2 tablespoons sugar. Let the mixture simmer very low for 10 minutes (turn down the heat if it starts to simmer too much). After 10 minutes remove the pan from the heat.

In a small container add flour to 1/2 cup cold cream and stir it to dissolve completely.

Slowly whisk cream and flour mixture into the vanilla mixture and then bring the temperature up to medium, stirring frequently. When bubbles form at the edges remove from heat. It should begin to thicken at this point.

Slice apples and layer 1 apple over sweet potatoes with the edges overlapping. Layer half the cheeses over the apples. Pour half the vanilla custard mixture over the top. Repeat the process with remaining ingredients.

Press down with your hands (they will get a little messy) making sure the custard like liquid gets in all the layers.

Bake for 40 minutes to 1 hour until the edges are good and bubbly.
Remove from oven and sprinkle top liberally with brown sugar and dried cherries. Then put it under your broiler for 3-4 minutes to get a crusty top and melt the brown sugar.