Regina's Savory Sweet Potato Gratin

If you love sweet potatoes unencumbered by sugary stuff, you'll adore this savory gratin, originally created by Gastropoda’s Regina Schrambling for The Los Angeles Times. Use a mandoline, if you have one -- it's the quickest and easiest way to slice the raw sweet potatoes. When we’re making this for Thanksgiving (which we ALWAYS do), we usually prepare it to the point before you pour on the cream and hold it — covered with plastic wrap — until just before we’re ready to bake. The photo doesn’t do it justice; it’s incredibly lush and creamy.

Serves 8 - 10.

Ingredients

1 - 2 tablespoons softened unsalted butter

4 pounds sweet potato, peeled