Scalloped Sweet Potato Stacks

Ingredients

• 2 teaspoons thyme leaves fresh divided chopped
• 1  garlic clove pressed
• 0.7 cup heavy cream 
• 4 oz freshly mozzarella cheese shredded divided
• 0.3 teaspoon pepper freshly ground
• 0.5 tsp salt 
• 1.5 pounds sweet potatoes peeled thinly sliced
• 12 servings garnish: thyme fresh

Equipment

• oven
• knife
• aluminum foil
• microwave
• spatula
• muffin liners
• muffin tray

Directions

1. Preheat oven to 37
2. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan.
3. Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.)
4. Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute.
5. Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
6. Bake at 375, covered with aluminum foil, 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese.
7. Bake 5 to 7 minutes or until cheese is melted and slightly golden.
8. Let stand 5 minutes. Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula.
9. Transfer to a serving platter.
10. Garnish, if desired.
11. *Gruyre cheese may be substituted.