1-Creating scalloped sweet potatoes starts with simple steps that lead to a tasty result. Begin by peeling and slicing 3 lbs of sweet potatoes into thin rounds, about 1/8 inch thick, using a mandolin slicer for evenness. In a skillet, sauté 4 tablespoons of unsalted butter with 4 minced garlic cloves until fragrant, then whisk in 1 tablespoon of flour to form a base.

2-Next, stir in 1/3 cup of parmesan cheese, 1 cup of whole milk, 1 cup of heavy whipping cream, 1 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Bring this mixture to a soft boil, let it cool, and then mix in half of the 2 cups of shredded Colby Jack cheese. Arrange the potato slices in a casserole dish, pour the creamy mixture over them, and top with the remaining cheese.

3-Bake covered at 400°F for 30-35 minutes until tender, then uncover and bake for another 8-10 minutes until bubbly.