Ingredients
1 cup shredded cheddar cheese
1 cup milk
4 large sweet potatoes, peeled and thinly sliced
1/2 cup heavy cream
4 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes until bubbly and golden.
Gradually whisk in the milk and heavy cream until smooth. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in 3/4 cup of shredded cheddar cheese until melted and smooth. Season with garlic powder, onion powder, salt, and pepper to taste.
Layer half of the sliced sweet potatoes in the prepared baking dish. Pour half of the cheese sauce evenly over the sweet potatoes.
Repeat with the remaining sweet potatoes and cheese sauce.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
Remove the foil, sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top, and bake uncovered for an additional 15-20 minutes or until the sweet potatoes are tender and the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.
Enjoy.