5 large sweet potatoes, scrubbed, peeled, and cut into 1/8-inch slices
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup plus 3 tablespoons shredded Fontina cheese, divided
1/2 cup plus 3 tablespoons grated
Parmesan cheese, divided
1 cup heavy whipping cream, divided
Garnish: fresh thyme
Preheat oven to 400°. Generously coat a 2 1/2-quart baking dish with cooking spray; set aside.
Place a layer of sweet potatoes in a shingled fashion in baking dish. Season sweet potato layer with 1/8 teaspoon salt and 1/8 teaspoon pepper. Sprinkle potatoes with 1 tablespoon Fontina cheese, 1 tablespoon Parmesan, and 1/4 cup cream. Repeat layers 3 times. Cover with aluminum foil.
Bake for 1 hour. Remove aluminum foil. Sprinkle remaining cheeses over sweet potatoes.
Bake, uncovered, until cheese is golden brown, approximately 15 minutes.
Garnish with fresh thyme, if desired.
Credits: Louisiana Cookin'