2 cups Heavy Cream
1 tsp Salt
3 lbs Yams, peeled
1/2 cup shredded Gruyere
Preheat oven to 350 degrees
Spray 9x9 baking dish with nonstick spray and
place on a baking sheet.
Stir together cream and salt. Thinly slice yams
into the cream (use a mandolin if you have one) coating slices with the cream
mixture as you go.
Layer 1/3 of the yams in the baking dish,
sprinkle with half the cheese. Repeat with another 1/3 and the remainder of the
cheese. Top with the remaining yams and pour any leftover cream over the top.
Bake uncovered on the center rack for 30
min. Remove from oven, and using a fork
or spatula carefully press against the top layer to allow liquid to flow over
the “crust.” Place dish back in the oven and let it continue to cook for
another 30 min. Remove the pan again and repeat, allowing liquid to flow over
the top. Return pan to oven and bake for another 40-45 minutes, until the yams
are tender.
Let cool for about 15 minutes, and then prepare
to be wowed.
