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–+ servings
Sweet Potato Gratin

Irresistibly Creamy Sweet Potato Gratin to Savor Tonight

This Sweet Potato Gratin combines layers of sweet potatoes in a creamy sauce topped with cheese, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 3 medium Sweet Potatoes Use a mandoline for even slices.
  • 1 cup Heavy Cream Can substitute with evaporated milk.
  • 1 cup Milk
  • 2 cups Gruyère Cheese Can substitute with Fontina or sharp white cheddar.
  • 3 cloves Garlic Minced.
  • 2 teaspoons Fresh Thyme Use dried thyme if fresh isn’t available.
  • 1 pinch Nutmeg
  • 2 tablespoons Fresh Sage Optional, for garnish.

Equipment

  • mandoline slicer
  • 9x13-inch Baking Dish
  • medium saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and butter a 9x13 inch baking dish.
  2. In a medium saucepan, combine heavy cream, milk, minced garlic, fresh thyme, salt, pepper, and a pinch of nutmeg. Warm over low heat until just about to simmer, avoiding a boil.
  3. Slice half of the sweet potatoes into even rounds and arrange them in the buttered baking dish, slightly overlapping. Pour part of the warm cream mixture over this layer.
  4. Sprinkle a layer of Gruyère cheese over the sweet potatoes. Repeat with remaining sweet potatoes and finish with another layer of Gruyère cheese.
  5. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 25-30 minutes until golden and crispy.
  6. Let the gratin rest for 10 minutes before serving to allow the layers to set.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 450mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 15000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in the oven for best results.

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