romano cheese

Thinly sliced layers of sweet potato baked in a creamy, cheesy sauce until tender with a golden brown top. These are a little sweet, a little savory and full of herbs and aromatics. The perfect side dish for holiday dinners.

Sweet Potato Au Gratin

heavy cream

garlic (minced)

thyme (chopped)

tsp kosher salt

½ tsp fresh sage (finely chopped)

¼ tsp black pepper

nutmeg

lbs sweet potatoes (weight is after sweet potatoes have been peeled and sliced)

oz romano cheese (grated)

Whisk all ingredients for cream sauce together in a pitcher or small pot. Set aside

Make the Cream Sauce

Preheat the oven to 400°F then spray a 10x7 casserole dish with non-stick cooking spray. Ladle a small amount of cream sauce into the dish to lightly cover the bottom

Peel the sweet potatoes then slice them to ⅛ inch thick on the mandolin slicer

Layer the sweet potatoes in the bottom of the pan slightly overlapping each other. Stir the cream then ladle a small amount of cream sauce over the potatoes and sprinkle them lightly with Romano cheese

Begin the next layer of sweet potatoes placing them in the opposite direction of the first layer. Ladle them with cream then a light sprinkle of Romano

Continue this process until all potatoes and cream are used up. Press the potatoes down so that the cream covers the top of them

Sprinkle the remaining Romano over the top of the dish then bake for 40 minutes, uncovered

Place aluminum foil over the top of the dish then continue baking another 15 minutes

Remove the sweet potato au gratin from the oven and allow to cool for about 30 minutes to set. Serve warm or at room temperature

Making Sweet Potato Au Gratin

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Sweet Potato Au Gratin

The most viewed romano cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine