2 tablespoons softened unsalted butter 4 pounds sweet potatoes Salt, freshly ground black pepper 1 1/2 cups heavy cream 1 tablespoon chopped fresh thyme

Step 1 Generously butter a 2-quart gratin dish and set aside. Heat the oven to 425 degrees.

Step 2 Peel the sweet potatoes. Using a mandoline or sharp knife, cut into slices one-fourth-inch thick. Arrange the slices in overlapping layers in the dish, seasoning each layer generously with salt and pepper.

Step 3Combine the cream and thyme in a small bowl and mix well. Pour evenly over the potatoes, coating all exposed surfaces. Cover the dish tightly with foil and bake 45 minutes.

Step 4Remove the foil; continue baking until the sweet potatoes are soft and caramelized, 15 to 20 minutes longer.

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