sweet potato gratin

In this simple, cheesy sweet potato gratin, sweet potatoes, gruyere, cheddar, garlicky cream, and fresh thyme come together to create a delicious twist on the classic potato casserole.

Sweet Potato Gratin

lbs sweet potatoes, peeled

Gruyére cheese

cheddar cheese

Parmesan cheese

olive oil

Tbsp fresh garlic, finely minced

heavy cream

nutmeg

Kosher salt and freshly-ground black pepper,

Preheat the oven to 375℉. Lightly grease a 9-inch baking dish with butter or nonstick baking spray. Set aside.

Using a mandoline, carefully slice the sweet potatoes horizontally into thin rounds, no larger than 1/8” thick. Place the sweet potato slices in a single layer in an overlapping pattern in the baking dish.

Set aside 1/2 cup of Gruyére cheese. Sprinkle the sweet potatoes with a third of the remaining Gruyére, cheddar, and Parmesan cheeses. Repeat with two more layers of potatoes and cheese.

Meanwhile, heat the olive oil to a medium sauce pan over medium heat until shimmering. Add the garlic, and cook, stirring occasionally, until golden and fragrant, about 5 minutes.

Add the cream, nutmeg, and thyme, and bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes. Season with salt and pepper, to taste. Do not let come to a boil.

Stir in the reserved 1/2 cup of Gruyére cheese, until melted. Slowly pour the warm cream mixture over the sweet potoates, letting it sink in amongst the layers. Top with a bit of fresh thyme leaves.

Bake until the gratin is golden brown and bubbly and the potatoes are tender, about 45-50 minutes. If the gratin begins to brown too quickly, cover loosely with aluminum foil, as needed. Remove from the oven and let rest for 10-15 minutes before serving. Garnish with more fresh thyme. Enjoy!!

Made this tonight for Thanksgiving. It looks and taste great!! I will serve it tomorrow

This gratin is specially requested by family and friends for the past 3 years. It is absolutely delicious!

I made this for a potluck at my church today and I got a ton of compliments!  I think I'll probably make it for Thanksgiving dinner this year as well.  Thanks for the great recipe, love the blog!

I love this recipe and have made it a few times. Is it something that can be made a day ahead?????

Excellent.  Followed recipe exactly using half-and-half instead of heavy cream.  Don't omit the fresh thyme. Wonderful flavors.

This recipe is delicious. We scrapped the pan. I substituted sage instead of thyme. Really, really good.

Smash hit of Christmas lunch. Fabulous sweet potato recipe. Decadent and delicious.

Delicious Sweet Potato Gratin with Brown Sugar Pecan Streusel Topping 

Sweet Potato Gratin with Brown Sugar Pecan Streusel Topping

sweet potatoes (peeled & sliced thin with mandoline or

milk

brown sugar

cinnamon (divided)

butter

pecans

all purpose flour

cinnamon

Preheat oven to 375 degrees F

Peel potatoes, then uniformly slice using a mandoline or knife. Place in a large bowl.

In a small saucepan, over low/medium heat, add the milk or cream, brown sugar, 1 tsp cinnamon, and 1/2 tsp nutmeg. Stir until sugar has dissolved, about 3-5 minutes. Remove from heat and pour over the sweet potatoes in large bowl. Mix to coat all the sweet potatoes and allow to sit for 20 minutes to absorb.

In a casserole dish, spray non-stick cooking spray and arrange the sweet potatoes so they are fanned out almost vertically, throughout the dish. Discard the dairy mixture. Sprinkle the 1/2 tsp of cinnamon over the slices, scatter slices of butter on top, cover with foil and bake for 1 hour. 

While the sweet potatoes bake, in a large bowl combine all the topping ingredients until it has a crumbly texture (I typically use my hands to mix it and achieve the crumbly texture). Once the sweet potatoes are done cooking, remove from the oven, uncover, and sprinkle the brown sugar pecan mixture on top. Put back in the oven for 25 more minutes or until the topping begins to brown. Remove from oven and serve.

This warming casserole makes a a great side or main dish.

Anchovy, Chilli and Sweet Potato Gratin

lb sweet potato,

anchovy fillets, chopped up

scallions

chili

Preheat the oven to 400F / 200C / gas 6.

to an oven dish add a layer sweet potato and top with some anchovies, chili and green onions.

Then repeat with more layers until all the ingredients are gone.

Pour the milk and cream over the mixture, m ake sure to press the top sweet potato rounds into the sauce. cover with some foil and bake at for 40 mins.

Then remove the foil and bake uncovered for about 20 mins until done and tops nicely caramelised.

Let it sit for about 15 minutes for the juices to thicken even further before serving.

Make In The Oven

Into an Instant Pot ready baking dish, add a layer sweet potato and top with some anchovies, chili sauce and green onions.

Pour the milk and cream over the mixture, cover with some foil and place on an instant pot trivet.

Add the 1.5 cups of water to the Pressure Cooker insert, place the dish on the trivet in the Instant Pot, close pot, set valve to sealing, pressure cook or manual, high pressure, and timer to 36 minutes.  

Let cook till done and then do a quick release of the pressure.

Remove the potatoes in the dish from the Pressure Cooker, discard the foil and place the potatoes under the grill/broiler for 5 mins until the top is golden and crispy.

Make In The Instant Pot

A Sweet Potato Gratin layered with Gouda, Thyme and Parmesan cheese! It’s the perfect fall/winter side dish.

potatoes

salt and pepper

thyme (roughly chopped)

parmesan cheese (shredded)

Preheat the oven to 400 degrees and lightly grease a cast iron skillet.

Mix together the cream and milk and set aside.

In the skillet, arrange the potatoes in an even layer. Drizzle with a few tablespoons of the cream mixture and season with salt, pepper, thyme and dust with some of the cheeses. Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 6-8 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture and top with additional cheese if needed.

Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes. Remove from the oven and let rest for 15 minutes before serving.

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Top 4 sweet potato gratin recipes from across the web

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