Scalloped Sweet Potatoes

This savory, creamy sweet potato dish is delicious, and so easy!

Serves 4

3 medium sweet potatoes, peeled
3 medium Yukon Gold or Red potatoes (not Russets)
2 cups heavy cream
2 tablespoons butter
1 1/2 teaspoons sea salt or more
1/4 teaspoon freshly ground black pepper or more

Preheat the oven to 350 degrees.

Grease an 8 x 8 baking dish with some of the butter.

Using a mandolin, slice all of the potatoes paper thin. You can slice these right into the baking dish! Sprinkle in the sea salt and pepper. Pour the cream over the top. The cream should almost cover the potatoes. Gently combine the potatoes and cream with your hands and then push down on the top to make it somewhat flat. Top the potatoes with the butter, dotting it on the top. Sprinkle more sea salt and pepper over the top.

Bake for about 1 hour and 10 minutes, or until the potatoes are tender all the way through and the top is a nice crust. Allow to cool a few minutes before serving.

Enjoy!