Sweet Potato Gruyère Gratin

Heat your oven to a high temperature, specifically 400 degrees Fahrenheit or 200 degrees Celsius.

Next, lightly coat the interior of a 9x13-inch baking dish with a thin layer of oil or cooking spray.

Combine heavy cream, whole milk, unsalted butter, and minced garlic in a small saucepan placed over medium heat; bring the mixture to a gentle simmer. Once the mixture reaches this temperature, remove it from the heat source and stir in chopped parsley, dried thyme, dried sage, fresh rosemary, salt, and black pepper.

Place half of a medium-sized sweet potato at the bottom of the prepared baking dish, followed by a generous pouring of half the cream mixture. Sprinkle with half of the grated Gruyère cheese. Repeat this layering process one more time; cover the dish with aluminum foil to prevent overcooking.

Bake in the preheated oven for 30 minutes. Remove the foil; continue baking, uncovered, until the sweet potatoes are tender and the cream mixture is bubbly and golden brown, taking approximately 15 minutes to achieve this. Remove from the oven; allow it to rest for 10 minutes before serving.