Preheat oven to 160°C.
If the sweet potatoes are dirty soak them in water and wash them to remove dirt. Leaving the skin on, slice the potatoes about 2-3mm thick. This is easiest with a mandolin.
Put the slices in a large bowl and mix a small amount of the cream in to coat them (This will help the dry ingredients to coat them). Season potatoes with the salt and pepper.
Into the bowl of potatoes add the garlic, horseradish, curry powder, fennel, cumin, thyme, bay leaves, nutmeg; making sure that it is as evenly distributed as possible. Add the cheese, again trying to distribute evenly.
Lightly grease a cooking dish and transfer the contents of the bowl loosely.
Mix the cream and milk in the bowl that the potatoes were in to rinse any of the remaining mixture from the sides. Gently pour the cream and milk mixture into the cooking dish so that it is slightly below the level of the potatoes. Add more if this is not enough.
Put a tightly fitting lid onto the dish and cook in the oven for 60 - 75 minutes. When you can easily push the handle of a teaspoon through the potatoes with little resistance they are cooked.
Tips: If using a mandolin that has a finger guard - use it.
Remember to just tip the potatoes loosely into the cooking dish. You do not need to layer the potatoes this takes a long time and is less effective. The contents will level out as they cook.
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