Scalloped Hasselback Sweet Potatoes

• 1/2 cups Grated Smoked Gouda
• 6 ounces, fluid Heavy Whipping Cream
• 2 sprigs Thyme Leaves, Leaves Only
• 1/4 teaspoons Salt
• 2 pounds Sweet Potatoes

1. Preheat the oven to 400F (200C).
2. Grate the cheese, and mix it with cream, thyme and some salt.
3. Peel the potatoes and slice them thinly on a mandoline. Toss the potato slices in the cream/cheese mixture, making sure to cover each slice.
4. Stack the potato slices and lay them in ovenproof dish with their edges aligned vertically. Continue to fill the dish with the potatoes until the dish is filled. Pour excess cream/cheese mixture evenly over potatoes.
5. Cover dish with tin foil, and bake the potatoes for about 35 minutes until the potatoes are tender when pierced with a knife
6. Take off the foil and sprinkle the brown sugar on top, and continue to bake for another 5-10 minutes until the sugar has caramelized.
7. When the potatoes is done, take the dish out of the oven and let the potatoes rest for a few minutes, before serving. Enjoy!

gouda, fluid heavy whipping cream, thyme, salt, potatoes

Taken from tastykitchen.com/recipes/holidays/scalloped-hasselback-sweet-potatoes/ (may not work)