Yam Gratin with Gruyere

I was wandering around the grocery store this afternoon looking for dinner ideas and got stuck in a mini traffic jam so I struck up a conversation with one of the sample people while waiting for the path to clear. I am not a huge fan of yams, so I wasn’t planning to try his food, but luckily I gave in – these are AMAZING!

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.