I hit my happy place this weekend.

Creating for others.

Serving others.

Nourishing others.

A sweet little friend of mine bought her first house recently and Saturday was moving day!

No need to fuss with food on moving day. We’ve all been there. It’s exhausting.

A warm meal in her belly is just what she needed after a long day of hauling boxes ~ or ordering the men in her life to “put this here and that there!”

It was an amazing day for her.

Hence,

Amazing Layers

4 Tbs. pastured butter, divided (use coconut oil or ghee, if preferred)
1 sweet onion, thinly sliced
1 garnet yam, thinly sliced
1 white sweet potato, thinly sliced
8 oz. Swiss gruyere cheese, grated
sea salt and pepper
1 tsp. ground nutmeg, divided
1 Tbs. fresh sage, minced

Preheat oven to 425 degrees.
In a large cast iron skillet, over medium heat, melt 1/2 the butter. Add onions and some salt and pepper. Sauté until golden brown ~ this takes a while. Stir constantly and be sure to evenly coat all areas with the delicious buttah! Add 1/2 the sage and cook a few minutes more. Things should be soft.
Combine cooked onions and grated cheese in a medium bowl. Stir in 1/2 the nutmeg.
Melt the remaining butter in the skillet once again, and add the sweet potatoes. Season with salt and pepper and the remaining nutmeg. Add some more sage.
Sauté until soft. Cover if you like.
Line a typical sized cake pan or pie plate with parchment paper.
Layer the thinly sliced taters in a beautiful fan pattern.
Top with half the onion and cheese mixture.
Top with another layer of taters.
And, top with the final half of the cheese and onions.
Finally, arrange the last of the tater slices on top.
Bake for an additional 25-30 minutes, until everything is bubbly and beautiful.
Remove from the oven and sprinkle with any remaining sage.
Now comes the fun part.

Top with more parchment paper and stack another cake pan on top, to truly smoosh the layers down, as the layer cake cools. The more weight the better ~ I happened to use a cake pan, a giant tub of coconut oil, and a cast iron skillet for my weights.

Refrigerate once cool enough to put into the ice box without affecting your other cool goods.

Once set, remove from the cake pan and slice to serve.

I believe this can be served cold or warm and is BEST the next day!