Scalloped Sweet Potato Stacks

Servings:  12  Hand on:  25 min.  Total Time:  1 hr., 5 min.

• 1 1/2lb. small sweet potatoes, peeled and thinly sliced
• 2 tsp. chopped fresh thyme, divided
• 1 cup (4 oz) freshly shredded mozzarella cheese, divided
• 2/3 cup heavy cream
• 1 garlic clove, pressed
• 1/2 to 3/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• Garnish: fresh thyme

1. Preheat oven to 375°.  Layer half of sweet potatoes in a lightly greased 12-cup muffin pan.  Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese.  Top with remaining sweet potatoes.  (Potatoes will come slightly above the rim of each cup.)
2. Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute.  Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
3. Bake at 375°, covered with aluminum foil, 30 minutes.  Uncover and sprinkle with remaining 1/2 cup cheese.  Bake 5 to 7 minutes or until cheese is melted and slightly golden. 
4. Let stand 5 minutes.  Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula.  Transfer to a serving platter.  Garnish, if desired.  

*Gruyère cheese may be substituted for mozzarella cheese.