Sweet Potato Casserole on a Sheet Pan

Ingredients:

• 1 tbsp unsalted butter
• 1.5 cups heavy cream
• 0.5 cup salad dressing spread
• 1 tsp fresh thyme leaves, chopped
• A pinch of cayenne pepper
• 2 cloves garlic, grated
• 1.1 kg medium sweet potato, peeled (about 5 tubers)
• 1/3 tbsp. freshly grated parmesan (about 110 g)
• 1.5 cups grated Gruyere (about 110 g)
• Special equipment: vegetable mandoline or slicer

Preparation:

1. Preheat oven to 230°C. Grease a 45x32 cm baking pan with butter.
2. Place the cream, salad dressing, thyme, cayenne pepper, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small saucepan and heat over medium heat. Bring to a gentle simmer, stirring frequently, then turn off the heat.
3. Slice the sweet potato into slices approximately 0.3 cm thick. Arrange half the slices in a single, overlapping layer on the prepared baking sheet and sprinkle with salt and half the Parmesan cheese. Top with the remaining sweet potato slices and season with salt. Pour the hot cream sauce over the top.
4. Cover the baking sheet with foil and bake until the sweet potatoes are tender when pierced with a knife, about 20 minutes. Carefully remove the foil and sprinkle the sweet potatoes with Gruyere and the remaining Parmesan. Bake, uncovered and rotating the baking sheet halfway through, until the sweet potatoes are golden brown, another 15 to 20 minutes.
   
   Salad dressing spread:
   This budget-friendly dressing is similar to mayonnaise, but contains fewer eggs. It's used as a spread on sandwiches.