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Sweet Potato Gratin

This Sweet Potato Gratin is a warm, creamy, and comforting dish perfect for a side or a main course. Layered with thin slices of sweet potato and a rich cheese sauce, it's a delightful dish for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mandoline or sharp knife
  • 1 9x13 inch baking dish
  • 1 large mixing bowl
  • 1 whisk
  • 1 saucepan
  • 1 oven

Ingredients
  

  • 2 lbs sweet potatoes About 4 medium-sized.
  • 2 cups heavy cream
  • 1 cup grated Gruyère cheese
  • 1 cup grated cheddar cheese
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter For greasing the baking dish.
  • fresh parsley For garnish, optional.

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Thoroughly wash and peel the sweet potatoes. Using a mandoline or a sharp knife, slice them thinly (about ⅛-inch thick).
  • In a saucepan over medium heat, combine the heavy cream, minced garlic, salt, black pepper, and ground nutmeg. Heat until just simmering, then remove from heat.
  • Grease the baking dish with unsalted butter, ensuring that the bottom and sides are well coated.
  • Begin layering the sweet potato slices in the greased dish, overlapping them slightly. Pour a portion of the cream mixture over the first layer, then sprinkle with a mix of Gruyère and cheddar cheese.
  • Repeat the layering process with the remaining sweet potatoes, cream, and cheese until all ingredients are used, finishing with a layer of cheese on top.
  • 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 15 minutes or until the top is bubbly and golden brown.
  • Once cooked, remove from the oven and let it sit for about 10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Feel free to customize the cheeses based on your preference.
For a lighter version, you can substitute half of the heavy cream with milk.
Sweet Potato Gratin can be made ahead of time and reheated; it tastes even better the next day!