Gratin de Patate Douce aux Herbes de Provence

Preheat your oven to 190°C (375°F). Lightly grease a large gratin dish with a little olive oil.

Wash, peel, and slice the sweet potatoes into thin rounds, approximately 3mm thick. Set aside.

Peel and finely dice the yellow onion. Mince the garlic cloves.

In a small bowl, combine the thyme, rosemary, oregano, fennel seed, salt, and black pepper. Set the Herbes de Provence blend aside.

Arrange half of the sweet potato slices in an even layer in the prepared gratin dish. Season lightly with a pinch of the herb blend.

Scatter half of the diced onion and minced garlic over the first layer. Sprinkle with another pinch of the herb blend.

Layer the remaining sweet potato slices on top. Scatter the rest of the onion and garlic. Season with the remaining herb blend.

Drizzle 2 tablespoons of olive oil over the top layer. Cover the dish tightly with foil.

Bake covered for 25 minutes until the sweet potatoes are just beginning to soften.

Remove the foil. In a small bowl, mix the breadcrumbs with the remaining olive oil and any leftover herbs.

Sprinkle the breadcrumb mixture evenly over the gratin. Return to the oven, uncovered, for 15 minutes until the top is golden and crispy.

Remove from the oven and let rest for 5 minutes before serving. The gratin is best served warm while the topping is still crispy.