Ingredients
10
slices bacon, chopped
1
medium onion, chopped
2
cups heavy whipping cream
1
cup Progresso™ chicken broth (from 32-oz carton)
1
tablespoon finely chopped fresh thyme leaves
3
cloves garlic, finely chopped
1 1/2
teaspoons salt
1/2
teaspoon pepper
3 1/2
lb sweet potatoes, peeled, cut into 1/4-inch slices
1
cup grated Parmesan cheese
2/3
cup Progresso™ plain panko crispy bread crumbs
2
tablespoons butter, melted
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, cook bacon over medium heat 18 to 22 minutes, stirring occasionally, until crisp. Drain on paper towels. Reserve 1/4 cup bacon for garnish. Reserve 1 tablespoon drippings in skillet.
Add onion to skillet with drippings; cook over medium heat 5 to 7 minutes or until softened.
In 5-quart Dutch oven, add whipping cream, broth, cooked onions, thyme, garlic, salt and pepper. Heat to boiling over medium heat. Add sweet potatoes; cook 5 minutes, stirring occasionally.
In baking dish, layer half of the sweet potato mixture, half of the bacon and 1/2 cup of the Parmesan cheese. Repeat with remaining sweet potato mixture, bacon and Parmesan cheese. Spoon any remaining cream mixture over top. Cover with foil; bake 10 minutes.
Meanwhile, in small bowl, mix bread crumbs and melted butter. Stir to coat.
Remove foil; sprinkle bread crumb mixture over top. Bake uncovered 20 to 25 minutes or until potatoes are tender, top is browned and edges are bubbly. Remove from oven; let stand 15 minutes before serving. Garnish with reserved bacon and, if desired, a light sprinkling of chopped fresh thyme.
