Here begins the stand-out recipe on our family's Thanksgiving Day menu. Line it up right next to the Goetta Stuffing and Aunt Norma's Spinach Supreme. The rich and nutty flavor of this supersimple Sweet Potato Dauphinois will have your entire family looking forward to gobbling it up year after year.
Generously grease a dish with butter. Clean and thinly slice the sweet potatoes into rounds (certainly this can be done by hand, but a mandolin is very helpful).
Spread a layer of sweet potatoes onto the bottom of the dish. Pinch small nuggets of butter onto the sweet potatoes, about 1 tbsp. of butter per layer. Sprinkle the finely shredded Gruyere, a pinch of salt, pepper, and nutmeg onto the potatoes next. Continue layering until all the potatoes are used.
Once the layers have been packed firmly, pour the cream around the perimeter of the layered dish until it starts to leak through the top of the potatoes. Cover with aluminum foil and place the dish on a cookie sheet to catch any spills or drips, as this does have a tendency to ooze over the sides.
Bake for an hour. After the hour has passed, set the oven to broil, remove the foil from the dish, and broil for 5 minutes to crisp the potatoes on top.
Let cool for approximately 10 minutes. Scoop and serve.