Sweet Potato and Mortadella Gratin

Name: Sweet Potato and Mortadella Gratin
Yield: 6
Ingredients: 7 medium sweet potatoes; 100 g of skinless mortadela, sliced; 4 cups (1/2 cup each) of fresh heavy cream; 4 cups (1/2 cup each) of milk; 1/2 cup grated cheddar cheese; 1 sprig of thyme (using only the leaves); 1 and 1/2 tablespoons unsalted butter; Salt, black pepper, and grated nutmeg to taste

1
7 medium sweet potatoes
2
100 g of skinless mortadela, sliced
3
4 cups (1/2 cup each) of fresh heavy cream
4
4 cups (1/2 cup each) of milk
5
1/2 cup grated cheddar cheese
6
1 sprig of thyme (using only the leaves)
7
1 and 1/2 tablespoons unsalted butter
8
Salt, black pepper, and grated nutmeg to taste

Ingredients

1
7 medium sweet potatoes
2
100 g of skinless mortadela, sliced
3
4 cups (1/2 cup each) of fresh heavy cream
4
4 cups (1/2 cup each) of milk
5
1/2 cup grated cheddar cheese
6
1 sprig of thyme (using only the leaves)
7
1 and 1/2 tablespoons unsalted butter
8
Salt, black pepper, and grated nutmeg to taste

Directions

1
Combine the milk and heavy cream in a bowl and stir in half of the grated cheddar cheese
2
Mix well and season with salt, black pepper, thyme leaves, and nutmeg to taste. Reserve
3
Wash, peel, and finely chop the sweet potatoes
4
In a greased baking dish, make a layer of sweet potatoes
5
Spread a little of the chopped mortadela over the sweet potatoes and top with another layer of sweet potatoes
6
Brush with a little of the milk mixture
7
Repeat the process until all the ingredients are used up
8
Finish with the milk mixture and sprinkle with the remaining grated cheddar cheese
9
Bake in a medium oven, covered with aluminum foil, for about 40 minutes
10
Remove the foil, distribute the butter with a fork, and return to the oven for an additional 20 minutes.