Sweet Potato Gratin
Sweet Potato Gratin is a fresh and flavorful twist on a classic French dish. It has layers of fluffy sweet potatoes baked in cream, Gouda and Parmesan cheese, and fresh thyme. This simple recipe is a favorite for the holidays and weeknight dinners alike!
Servings: 6 people
Equipment
Ingredients
- 3 sweet potatoes peeled and sliced about ⅛ inch thick.
- Kosher salt and freshly ground pepper
- 1.5 teaspoons fresh thyme roughly chopped
- ¾ cup parmesan cheese shredded
- 1 ¾ cups Gouda or Mozzarella shredded
- 1/2 cup milk
- 1/2 cup heavy cream
Instructions
- Set the oven to 400°F and lightly grease a cast iron skillet or a round baking dish.
- Mix the cream and milk together in a bowl and set aside.
- Spread the sweet potatoes in an even layer in your casserole dish, baking sheet, or skillet. Pour a few tablespoons of the cream mixture over the top, then season with salt, pepper, and thyme, and sprinkle with a little cheese.
- Repeat the process with the remaining potatoes and cream, seasoning each layer as you go, until you have 6–8 layers. Gently press down so the potatoes are fully coated in the cream mixture, and add extra cheese on top if you like.
- Cover the skillet or baking dish with foil and bake for 30 minutes. Then uncover and bake for another 30–45 minutes, or until the cream is absorbed, the potatoes are tender, and the top is golden brown.
- Remove from the oven and let it rest for 15 minutes before serving.
Notes
- Be sure to let your sweet potato gratin rest before serving. This lets the sauce thicken, which holds the dish together.
- You can turn the broiler on for the last couple of minutes to get an extra golden and bubbly top. Just keep a close eye on it, as the broiler works quickly.
- I recommend freshly shredded cheese vs pre-shredded for the smoothest texture.
Nutrition
Serving: 1/6 | Calories: 400kcal | Carbohydrates: 24g | Protein: 18g | Fat: 27g | Cholesterol: 95mg | Sodium: 742mg | Potassium: 447mg | Fiber: 3g | Sugar: 7g