Sweet Potato Gratin
Sweet Potato Gratin is a comforting and creamy dish that highlights the natural sweetness of sweet potatoes. Layered with cheese and a blend of herbs, this gratin is a perfect side for any meal.
Equipment
- 1 9x13 inch baking dish
- 1 Mandoline or sharp knife
- 1 mixing bowl
- 1 whisk
- 1 oven
Ingredients
- 3 large sweet potatoes Peeled and thinly sliced (about 3 pounds).
- 1 cup heavy cream
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon fresh thyme Or ¼ teaspoon dried thyme.
- ½ cup grated Parmesan cheese For topping.
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the heavy cream, milk, garlic powder, onion powder, salt, black pepper, and thyme. Whisk together until well mixed.
- In the prepared baking dish, arrange a layer of the sliced sweet potatoes, slightly overlapping them.
- Pour a portion of the cream mixture over the first layer of sweet potatoes, then sprinkle with a layer of shredded cheddar cheese.
- Repeat the layering process until you’ve used all the sweet potatoes, finishing with a layer of the cream mixture and the remaining shredded cheese on top.
- Sprinkle the grated Parmesan cheese over the final layer for added flavor.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly and the sweet potatoes are tender.
- Allow the gratin to cool for about 10 minutes before serving to set up a bit.
Notes
You can add cooked bacon or ham for an extra savory flavor.
For a twist, try adding a pinch of nutmeg to the cream mixture for a warm, aromatic touch.
This gratin can be prepared in advance and stored in the refrigerator for up to 2 days before baking. Just increase the cooking time slightly if baking from cold.