Scalloped Sweet Potatoes with Thyme

Got this recipe out of Real Simple magazine and thought I'd try it last night. Of course Griffyn didn't enjoy it, but Jerry and I did!

2 med. sweet potatoes, peeled and sliced thin
2 med. russet potatoes, peeled and sliced thin
2 cloves garlic, crushed
2 t. fresh thyme leaves
kosher salt and black pepper to taste
2 1/2 c. heavy cream

400 degrees
Put everything except heavy cream into a shallow 1 1/2 quart baking dish. Tosh the ingredients to get it all mixed up.
Add cream and press gently to submerge the potatoes.
Cover with foil for 1st 20 minutes.
Remove the foil and back uncovered for the last 30 minutes or so.
It will get bubbly and golden brown on top. I added some freshly grated Parmesan cheese also. YUMMO!