Sweet Potato Gratin
This Sweet Potato Gratin is a creamy and cheesy dish that makes an excellent side for any meal. With layers of sweet potatoes baked to perfection, this recipe offers a delightful combination of flavors and textures.
Equipment
- 1 9x12 inch baking dish
- 1 Mandoline slicer or sharp knife
- 1 Mixing bowl
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Aluminum foil
Ingredients
- 4 large sweet potatoes About 2 pounds.
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1 cup grated Parmesan cheese
- 2 cloves garlic Minced.
- 1 teaspoon fresh thyme leaves Or ½ teaspoon dried thyme.
- to taste salt
- to taste black pepper
- 2 tablespoons unsalted butter For greasing the pan.
Instructions
- Preheat your oven to 375°F (190°C).
- Grease the baking dish with the unsalted butter.
- Peel the sweet potatoes and slice them thinly using a mandoline slicer or a sharp knife (about ⅛ inch thick).
- In a mixing bowl, combine the heavy cream, minced garlic, thyme, salt, and black pepper. Whisk until blended.
- Arrange a layer of sweet potato slices at the bottom of the greased baking dish, slightly overlapping them.
- Pour a portion of the cream mixture over the sweet potato layer, ensuring it's well coated. Sprinkle some Gruyère and Parmesan cheese on top.
- Repeat the layering process until all sweet potatoes, cream mixture, and cheeses are used, ending with a cheese layer on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and bubbly.
- Allow the gratin to cool for a few minutes before serving.
Notes
For added flavor, consider including chopped cooked bacon or caramelized onions in the layers.
This dish can be made ahead of time and reheated in the oven before serving.
Serve this Sweet Potato Gratin alongside roasted meats or as a comforting vegetarian main dish.