1 tsp butter

1 onion, diced

2 cloves garlic, minced

2 tsp fresh thyme

1 1/4 cup 1% milk, divided

1/2 tsp salt

1/4 tsp paprika

1/4 tsp pepper

1/8 tsp nutmeg

2 tsp cornstarch

2 oz. (1/2 cup) shredded Gruyere cheese

2 California sweetpotatoes, peeled and thinly sliced

2 oz. (1/2 cup) shredded part-skim mozzarella cheese, divided

Prep time: 20 min.
Cook time: 35-45 min.
Serves: 6


  • Preheat oven to 375°F.

  • Melt butter over medium heat in a medium saucepan. Add onion and sauté for about 5-7 minutes until softened and lightly golden. Add garlic and thyme and stir for 30 seconds.

  • Stir in 1 cup milk, salt, paprika, pepper, and nutmeg. Bring to a low boil, stirring constantly, and reduce heat to a simmer.

  • Stir together remaining 1/4 cup milk and cornstarch, and add to the simmering milk. Simmer for another minute, stirring constantly, then remove from heat. Add in gruyere and stir until melted.

  • Layer half of the sliced potatoes into an 8 inch square or circle baking dish. Pour half of the cheese-milk sauce over the potatoes. Top with the other half of the potatoes and pour the remaining cheese sauce on top. Sprinkle with mozzarella cheese, and cover with foil.

  • Bake in preheated oven for 35 minutes. Remove foil and bake another 5-10 minutes until potatoes are done and cheese is bubbly. Let sit for about 10 minutes before serving. Enjoy!

Recipe courtesy of Living Well Kitchen

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