Method

• 1.
  Preheat oven to 180°C. Heat 2 tbs oil in a non-stick frypan over medium-low heat. Add onion and cook, stirring occasionally, for 3-4 minutes until onion has softened. Finely chop half the thyme, and add to the onions with the nutmeg and cream. Bring to a gentle simmer. Season and remove from heat.
• 2.
  Pour a little of the cream into the base of a 20cm baking dish and arrange a layer of sweet potato slices over the cream, overlapping the potato. Spoon over a little more cream and dot with a few pieces of Taleggio. Repeat layering with sweet potato, cream and cheese, until you have used all the sweet potato. On the last layer of sweet potato, brush with remaining 1 tbs oil.
• 3.
  Cover with a layer of baking paper, then foil and place on a tray in the oven. Bake for 30 minutes or until potato is tender. Remove baking paper and foil, top with extra thyme sprigs and bake for a further 20 minutes or until golden and bubbling (increase temperature to 200°C if you need a little more colour in the last 5 minutes). Rest in the pan for 20 minutes before serving.