Sweet Potato Gratin Dauphinoise

Preheat oven to 425 F and using a mandolin slicer, slice the 2 pounds of potatoes. Once your potatoes are ready to go, completely rub your casserole dish with the clove of garlic and put down one layer of potatoes.

In a medium sauce pan over medium heat add the flour and butter to make your roux. Once the flour has cooked out add the pint of whipping cream and cook until thickened. Once thick, remove from heat and stir in your cheese (minus a little cheese for the top of the dish) and black pepper. Stir or whisk until combined and super creamy.

If you’re layering, pour some sauce over potatoes, add another layer of taters, add more cheese, etc. Bake in oven for 30 minutes then give another stir. Cook another 10 minutes or so or until potatoes are super tender. Top with reserved Gruyere cheese and pop under the broiler on high for just a couple of minutes. Let set for 10 minutes before serving, top with flat leaf parsley.