Preheat oven to 350 degrees.
Spray pan or casserole with pan spray.
Whisk eggs, then add in the cream, Thyme, salt, and pepper.
Slice your potatoes with a mandolin or electric slicer for even slices. For quicker work, slice lengthwise or slice circles for visual effect if you prefer. Ladle a little bit of the cream mixture in the bottom of the pan. Then do a layer of sliced potatoes. Sprinkle with cheese. Then ladle more cream mixture on. Then do a layer of Sweet Potato, top with cheese and cream mixture. Repeat this until your pan is filled to the top. So, you will have alternating layers of potatoes.
Put the pan with potatoes on top of a sheet pan to catch any liquid that may boil over. Put in oven for 30 minutes. Then turn it to cook evenly. It should take about an hour in total to cook. Depending on your oven, check the potatoes for firmness. The liquid should be absorbed into the potatoes. If there is too much liquid, cook a little more.
The next to steps are not necessary. You can spoon out the potato and serve while hot. But, if you want a really nice fancy presentation, follow these procedures. Take the pan out of the oven and cool completely. You may want to cool overnight. You want the layers to congeal. When completely cooled, Run a knife around the edge of the pan to help release the potatoes. Heat the bottom of the pan with a torch or over a burner to help release the potatoes. Invert a cutting board over the pan and then flip the potatoes. They should pop out onto the cutting board. A gentle tap may help or you can re-apply the torch until they release. Remove the pan. Then cut your portions from the potatoes. Heat them at a lower temperature to prevent them from crisping too much and to allow the heat to penetrate without the layers separating.
