Makes 12 cups
1 pound sweet potatoes, peeled & sliced very thin
2 small shallots, finely chopped
¼ cup cold butter, cut into tiny cubes
1 tablespoon flour
½ cup 5% cream
2/3 cup Upper Canada’s Niagara Gold Cheese, cut into tiny cubes
2 teaspoons fresh thyme or rosemary, finely chopped
¼ teaspoon salt
½ teaspoon ground black pepper
½ cup grated Parmesan cheese
12 Medium Paper Cups
Preheat oven to 375F
Peel the potatoes and cut into very thin slices or through a mandolin. The mandolin is the preferred method. If you have large potatoes, cut the slices in half so they can fit nicely into the cups.
In a large bowl, place the potatoes and the rest of the ingredients, except the Parmesan. Mix well and make sure each slice of the potatoes are coated well. Place 12 baking cups in a muffin tin and evenly divide the mixture, packing it well into each cup. Make sure the top layer is neatly arranged in overlapping slices. Sprinkle each top with the Parmesan cheese.
Bake for 45-50 minutes at 350F till golden brown. Cool for 5 minutes, remove from paper cups and place on a platter or on individual plates.