3 medium sweet potatoes, thinly sliced
3 medium yukon gold potatoes, thinly sliced
2 cans Amy’s Kitchen Butternut Squash Soup
1 garlic clove, minced
Pinch of nutmeg
2 tsp fresh thyme leaves, divided
Olive oil, as needed
Salt and freshly ground black pepper
½ cup grated gruyere cheese
½ cup grated parmesan cheese
Fresh chives, for garnish
Preheat the oven to 400˚F.Add the soup to a small saucepan and place over medium heat. Add garlic, nutmeg and 1 tsp of thyme leaves. Cook until soup simmers, then reduce heat and cook for about 5 minutes, or until thickened slightly.
Add half of soup the the bottom of a 10 inch skillet. Arrange the potatoes around the skillet, then drizzle with olive oil and season with salt, pepper and remaining thyme. Drizzle the remaining soup on top (you may not need to use it all, but you want to coat every slice of potato) then top with grated cheese.
Cover with foil, then place in the oven and bake for about 40 minutes, or until the potatoes are tender. Remove from oven and preheat the broiler.
When broiler is hot, remove foil from the gratin and place the pan under the broiler. Cook for about 5 more minutes, or until the cheese is nice and golden brown. Garnish with fresh chives and serve.