3 pounds sweet potatoes, peeled and thinly sliced (about 1/8 inch thickness)
4 tablespoons butter, divided
2 tablespoon olive oil
1 large yellow onion, chopped
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
1 teaspoon salt
½ teaspoon pepper
2 cups heavy cream
2 cup (about 6 oz) Point Reyes Toma, shredded
2 cups (about 6 oz) Point Reyes Aged Gouda, shredded & divided
Preheat oven to 400 degrees. Set aside one cup of Gouda.
Heat a sauté pan over medium heat. Add 2 tablespoons butter and the olive oil to the pan. Once the butter is melted, add onion, thyme, rosemary, salt and pepper. Sauté until the onion is soft, about 3-5 minutes. Set aside.
In a small saucepan over medium heat, add the heavy cream and remaining tablespoon of butter. Bring to a simmer, and, once bubbling, remove from heat.
In a 9x12 baking dish, add a layer of sweet potatoes, slightly overlapping. Add ⅓ of the onion mixture. Top onion mixture with about ¼ of the of the Toma and Gouda. Repeat layering sweet potatoes, onion mixture and cheese until your pan is full. (We get 3 full layers.)
Slowly pour the heavy cream sauce over the whole dish of sweet potatoes.
Bake for 40 minutes.
After 40 minutes, remove the baking dish from the oven. Sprinkle the remaining 1 cup Gouda on top of the sweet potatoes and return to oven. Bake until cheese is melty and bubbly – about 5-10 more minutes.
Allow to sit for 10-20 minutes before serving.
