What You'll Need:

• 2½ lbs sweet potatoes
• 3 Tablespoons 4th & Heart Original Ghee, divided
• 3 cloves garlic, minced
• 3 Tablespoons all purpose flour
• 2 ¼ cups whole milk
• ½ yellow onion
• Pinch of freshly grated nutmeg
• 5 whole cloves
• 1 teaspoon fresh thyme leaves, chopped
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper
• 1 cup grated Gruyère cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon fresh thyme leaves, for garnish

Instructions:

1. Preheat the oven to 375°F. Soften 1 tablespoon of ghee, and use a paper towel to
   thoroughly grease the interior of a 9x13-inch baking dish. Set aside.
2. Using a mandoline or very sharp knife, slice the sweet potatoes into 1/8-inch thick
   rounds. Pat dry with paper towels. Arrange the slices into rows across the prepared
   baking dish.
3. Place a saucepan over medium-high heat, and melt 2 tablespoons of ghee. Add the
   minced garlic and cook until fragrant, about 1 minute. Add the flour, and whisk constantly to fully incorporate. The mixture should be simmering. Slowly stream in about a third of the milk, continuing to whisk, until fully incorporated. Add the remaining milk, and bring to a simmer. Cook for 6-8 minutes, or until slightly thickened, and the sauce coats the back of a spoon. Turn the heat off, and stir in the nutmeg.
4. Remove the bulb from the tip of each clove, and discard. Push the remaining clove
   stems into the onion half, and place into the sauce, clove side down, with the heat still off. The sauce is still warm, and will gently incorporate a bit of the onion and clove flavor. Steep for 5 minutes, then remove and discard the onion and cloves. Stir in the salt, pepper, and fresh thyme leaves, and pour the sauce over the sweet potatoes, evenly coating each row, and allowing excess sauce to settle at the bottom of the pan. Sprinkle with the parmesan and gruyere.
5. Bake uncovered for 30-40 minutes, or until the top is golden brown and bubbly, and the potatoes are fork-tender.
6. Let stand for 15 minutes before serving to allow the gratin to set.