1 yam, about 1 ½ lbs., peeled and thinly sliced
1 sweet potato, about 1 ½ lbs., peeled and thinly sliced
2 russets, about 2 lbs., peeled and thinly sliced
1 red onion, thinly sliced
4 T. butter, cut into small pieces
1 T. dried thyme
½ tsp. ground nutmeg
1 T. Kosher salt
½ tsp. ground black pepper
2 cups heavy cream
2 cups grated Gruyere, Swiss or Emmanthaler cheese
Place the sliced potatoes in a mixing bowl; toss well.
Grease a 2 quart baking dish. Place ½ of the potatoes in dish, and top with ½ of the sliced onions and dot with ½ the butter. Layer remaining potatoes, onions and butter on top. In a mixing bowl, combine the thyme, nutmeg, salt, pepper, cream and cheese. Pour over the potatoes and cover with foil. Bake in 375o oven for 1 hour; remove the foil and bake an additional 5 minutes. Serves 10-12.
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