- 4 medium yams or sweet potatoes
- 1 pint heavy cream
- 6 oz. Parmigiano Reggiano
- Chili Powder and Nutmeg to taste
- Soft butter
Liberally butter a caserole or gratin dish. Peel and slice yams with a food processor as thin as possible. In a large bowl toss potato slices with cream and seasonings. Layer potato slices one by one, in a shingle pattern, overlapping slightly with each row. Sprinkle a small handful of cheese after each layer until all potatoes are used, about four layers. Pour any remaining cream over the dish and reserve some cheese on the side. Cover tightly with foil and back for approx 1 hour at 350. Uncover and top with remaining cheese and bake an additional 20 minutes or until bubbling and cheese slightly browned. You could broil for 1 minute watching carefully to finish. Slice and serve.