2 tablespoons butter, plus 1 tablespoon for greasing the baking dish
1 cup heavy cream
1 cup half-and-half
4 sprigs fresh rosemary
2 cloves garlic, peeled and smashed
2 teaspoons kosher salt
3 pounds sweet potatoes, peeled, sliced 1/4-inch thick
2 large shallots, thinly sliced
6 ounces Gruyere, grated
4 sprigs fresh thyme
1/4 teaspoon freshly grated nutmeg
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