Sweet Potato Gratin
This Sweet Potato Gratin is a comforting and flavorful side dish that elevates the natural sweetness of sweet potatoes with creamy cheese and a crunchy topping. Perfect for holiday gatherings or any family dinner.
Equipment
- 1 9x13 inch baking dish
- 1 vegetable peeler
- 1 mandoline or sharp knife
- 1 large mixing bowl
- 1 whisk
- 1 oven
Ingredients
- 2 ½ lbs sweet potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon nutmeg
- 1 cup grated Gruyère cheese
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs optional for topping
- 2 tablespoons unsalted butter, cut into small pieces
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and thinly slice the sweet potatoes using a mandoline or sharp knife, making sure to keep the slices even.
- In a large mixing bowl, whisk together the heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg until well combined.
- Layer half of the sweet potato slices in the bottom of the greased baking dish. Pour half of the cream mixture over the top, then sprinkle with half of the Gruyère cheese.
- Repeat the layers with the remaining sweet potatoes, cream mixture, and Gruyère cheese.
- Top with the grated Parmesan cheese and breadcrumbs (if using) for added texture.
- Dot the top with small pieces of butter to encourage browning.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Allow the gratin to rest for about 10 minutes before serving.
Notes
For a bit more flavor, consider adding herbs such as thyme or rosemary to the cream mixture.
This dish can be made ahead of time and reheated; just keep an eye on it to avoid over-browning.
You can substitute different types of cheese based on your preference, but Gruyère and Parmesan complement the sweet potatoes beautifully.