1 yam, about 1 1/2 lbs., peeled and thinly sliced
1 sweet potato, about 1 1/2 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
1/2 tsp. ground nutmeg
1 T. Kosher salt
1/2 tsp. ground black pepper
2 cups heavy cream
2 cups grated Swiss cheese
Place the sliced potatoes and the onions in a mixing bowl and toss well.
Grease a 2 quart baking dish. Place half of the potatoes and onions in the dish and top with half of the butter, layer the remaining potatoes and onions and add the rest of the butter on top. In a separate bowl combine the thyme, nutmeg, salt, pepper, cream and cheese. Pour over the potatoes and cover with foil. Bake at 375 for 1 hour; remove the foil and bake an additional 5 minutes. Serves 10-12.
This recipe is from a cooking class I took from Marguerite Henderson. I love it and could eat it all the time but it so rich I just consider it a Holiday Dish. It has become a must have for Thanksgiving wheverever I happen to be.