Saturday Recipe Swap: Scalloped Sweet Potatoes with Thyme

This is another recipe from the Real Simple April 2010 issue.  The thyme adds a very different flavor, but it is a good flavor. 

Ingredients

• 2 medium sweet potatoes (1 pound), peeled
• 2 medium russet potatoes (1 pound), peeled
• 2 cloves garlic, crushed
• 2 teaspoons fresh thyme leaves
• Kosher salt and black pepper
• 2 1/2 cups heavy cream
• Butter, for the foil

Directions

• Heat oven to 400* F. In a food processor fitted with the thinnest (2 millimeter) slicing disk, slice the potatoes.
• In a shallow 1 1/2 quart baking dishtoss the potatoes. garlic, thyme, 3/4 teaspoon salt, 1/4 teaspoon pepper.  Add the cream and press gently to submerge the potatoes.
• Cover the dish with buttered foil, place on a rimmed baking sheet, and bake for 20 minutes. Remove the foil and bake until the potatoes are tender and the top is golden brown, 25 to 30 minutes more.