Creamy Sweet Potato Gratin

ACTIVE TIME: 30 min. TOTAL TIME: 11⁄2 hrs. SERVES: 8

This guaranteed-to-please colorful casserole is make-ahead easy; simply reheat it in a low-temp. oven

11⁄2 cups heavy cream

1 cup milk

2 cloves garlic, minced

2 tsp. salt

1⁄8 tsp. ground nutmeg

11⁄2 lbs. Yukon Gold potatoes,

peeled, cut into 1⁄ 8"-thick slices 11⁄2 lbs. sweet potatoes, peeled,

cut into 1⁄ 8"-thick slices

1⁄4 cup chopped fresh chives 2 tsp. chopped fresh thyme

1⁄2 cup shredded Jack cheese

1 Heat oven to 400°F. Coat 21⁄2-qt. baking dish with cooking spray. In large pot over medium-high heat, mix cream, milk, garlic, salt, nutmeg. Add potatoes; bring to boil. Reduce heat to medium; cook, stirring occasionally, until potatoes start to soften and liquid thickens slightly, 8–10 min.; gently stir in chives and thyme.

2 Transfer mixture to baking dish. Bake 20 min.; sprinkle with cheese. Bake until tender and golden brown, about 25 min. Let stand 15 min. before serving.

Per serving: Cal. 316 Pro. 6g Carb. 30g Fiber 3g Sug. 7g Chol. 60mg Sod. 670mg Total fat: 20g Sat. 12g Trans. 1g