Sweet Potato Gratin

The first time I made Sweet Potato Gratin, I was a bit nervous. It was Thanksgiving, and I wanted to impress my family with something special. As the aroma of sweet potatoes and creamy Gruyère cheese filled the kitchen, I could already feel the excitement in the air. Everyone gathered around, eagerly awaiting the moment when I would pull that golden, bubbly dish out of the oven. The anticipation was palpable, and when I finally served it, the smiles on their faces were worth every ounce of effort. This dish has since become a beloved tradition in our household, a comforting nod to the fall season that always brings us together.

What You Need for Sweet Potato Gratin

When it comes to making a delicious Sweet Potato Gratin, the quality of your ingredients makes all the difference. Each component contributes to the overall flavor and texture of the dish. The sweet potatoes are the star, providing a natural sweetness that pairs wonderfully with the savory elements like garlic and thyme.

• 1½ cups (357ml) heavy cream: This luxurious ingredient adds a rich, silky texture to the gratin, ensuring that every bite is creamy and satisfying.
• 2 cloves of garlic, minced: This brings a wonderful depth of flavor to the dish, balancing the sweetness of the potatoes.
• 2 pounds (907.18g) sweet potatoes, peeled and sliced about 1/8-inch thick: The main ingredient, offering both sweetness and a beautiful color to the dish.
• 1½ teaspoons (1.5 teaspoons) chopped fresh thyme: This herb adds an earthy note that enhances the overall flavor profile.
• 1½ teaspoons (1.5 teaspoons) kosher salt: Essential for seasoning and bringing out the natural flavors of the ingredients.
• ¾ teaspoon (0.75 teaspoon) fresh ground black pepper: A touch of spice that complements the creamy and sweet elements.
• 2 cups (226g) shredded Gruyère cheese: This cheese is critical for that gooey, melty topping that makes the gratin irresistible.

The Method for Sweet Potato Gratin

Making Sweet Potato Gratin is a rewarding process that fills your kitchen with delightful aromas. Each step is simple yet essential to creating the perfect dish. Let’s dive into the method so you can savor this delicious gratin at your next meal.

1. Preheat your oven to 400 degrees. This is crucial for achieving that beautiful golden crust on top of your gratin.
2. In a small pot, combine the heavy cream and minced garlic. Bring it just to a simmer over medium heat, then remove it from the heat to let the flavors meld together. Stir occasionally to prevent a skin from forming.
3. Meanwhile, butter a 9×13-inch shallow casserole dish or a similar gratin dish. This will help prevent the gratin from sticking and give it a lovely buttery flavor.
4. Now, start building your gratin. Begin by layering one quarter of the sliced sweet potatoes in the dish, spreading them out in a single, overlapping layer. This ensures even cooking and flavor distribution.
5. Sprinkle this layer with one-third of the kosher salt, fresh ground black pepper, and chopped thyme. Follow this with about half a cup of the shredded Gruyère cheese. This layering approach adds depth and richness to the dish.
6. Repeat the process with another quarter of the sweet potatoes, adding another one-third of the seasonings and half a cup more of cheese.
7. For the third layer, use half of the remaining sweet potatoes and once again sprinkle with the final one-third of the seasonings and half a cup of Gruyère cheese. You should have about half a cup of cheese left for the topping.
8. Finish with the last of the sweet potatoes to create a final layer on top. Now, stir the cooled garlic cream mixture and pour it evenly over the gratin, ensuring the top layer of potatoes is well covered.
9. Gently shake the dish to distribute the cream mixture. Top with the remaining Gruyère cheese for that irresistible cheesy crust.
10. Cover the dish with foil and place it in the middle of the oven. Bake for 30 minutes. This helps cook the potatoes through before browning the top.
11. After 30 minutes, remove the foil and move the gratin to the top third of the oven. Bake uncovered for an additional 20 minutes or until the top is beautifully browned and the potatoes are tender when pierced with a sharp knife.
12. If you desire an even deeper coloration, feel free to place it under the broiler for a few minutes, but keep a close watch to avoid burning!
13. Once done, remove the gratin from the oven and allow it to cool for 30 minutes before slicing. This resting time helps it set, making it easier to serve.

Variations to Try

The beauty of Sweet Potato Gratin is its versatility. You can adapt it in various ways to suit your palate or the season. Here are some fun variations to consider:

• Herb Infusion: Try adding different herbs such as rosemary or sage along with the thyme for a unique flavor.
• Nutty Crunch: Sprinkle chopped nuts like pecans or walnuts on top before baking for added texture and flavor.
• Vegetable Boost: Incorporate sautéed vegetables like spinach or mushrooms between the layers for extra nutrition and flavor.
• Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the cream mixture for a little heat.
• Sweet Addition: Drizzle some maple syrup or honey over the top before baking for a delightful sweet contrast to the savory flavors.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: You can freeze the assembled but unbaked gratin. When ready, bake it directly from the freezer, adding a few extra minutes to the cooking time.

What Goes Well With This Sweet Potato Gratin

When it comes to serving your delicious Sweet Potato Gratin, the possibilities are endless. Here are some ideas to complement this rich dish:

• Roasted Vegetables: Pair your gratin with a medley of roasted seasonal vegetables for a colorful and nutritious addition to your plate.
• Salads: A fresh salad with a tangy vinaigrette can provide a nice contrast to the creamy gratin, balancing the meal.
• Meats: Serve alongside roasted chicken or turkey for a hearty dinner that brings the flavors of the season together.
• Occasion: Perfect for Thanksgiving or any family gathering, creating a warm, inviting atmosphere.
• Storage Tips: Leftovers can be refrigerated in an airtight container for up to three days, ensuring you can enjoy this dish again!
• Seasonal Pairings: This dish shines in the fall and winter months, making it ideal for holiday gatherings.

FAQ

Conclusion

This Sweet Potato Gratin is a delightful blend of flavors and textures, perfect for making any meal special. I encourage you to try this comforting dish at your next gathering; it’s sure to impress your family and friends. The creamy layers of sweet potatoes and cheese create a side dish that everyone will love, making it a true hit at any dinner table!

Sweet Potato Gratin

The ultimate comfort food, Sweet Potato Gratin combines creamy layers of sweet potatoes and melted cheese for an easy weeknight dinner that will impress everyone. Perfect for Thanksgiving or cozy gatherings, this dish is a must-try!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Side Dishes

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1½ cups heavy cream
• 2 cloves garlic minced
• 2 pounds sweet potatoes peeled and sliced about 1/8-inch thick
• 1½ teaspoons chopped fresh thyme
• 1½ teaspoons kosher salt
• ¾ teaspoon fresh ground black pepper
• 2 cups shredded Gruyère cheese

Equipment

• Saucepan
• Grater
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl
• Peeler
• Baking Sheet

Method

 

1. Preheat your oven to 400 degrees. This is crucial for achieving that beautiful golden crust on top of your gratin.
2. In a small pot, combine the heavy cream and minced garlic. Bring it just to a simmer over medium heat, then remove it from the heat to let the flavors meld together. Stir occasionally to prevent a skin from forming.
3. Meanwhile, butter a 9×13-inch shallow casserole dish or a similar gratin dish. This will help prevent the gratin from sticking and give it a lovely buttery flavor.
4. Now, start building your gratin. Begin by layering one quarter of the sliced sweet potatoes in the dish, spreading them out in a single, overlapping layer. This ensures even cooking and flavor distribution.
5. Sprinkle this layer with one-third of the kosher salt, fresh ground black pepper, and chopped thyme. Follow this with about half a cup of the shredded Gruyère cheese. This layering approach adds depth and richness to the dish.
6. Repeat the process with another quarter of the sweet potatoes, adding another one-third of the seasonings and half a cup more of cheese.
7. For the third layer, use half of the remaining sweet potatoes and once again sprinkle with the final one-third of the seasonings and half a cup of Gruyère cheese. You should have about half a cup of cheese left for the topping.
8. Finish with the last of the sweet potatoes to create a final layer on top. Now, stir the cooled garlic cream mixture and pour it evenly over the gratin, ensuring the top layer of potatoes is well covered.
9. Gently shake the dish to distribute the cream mixture. Top with the remaining Gruyère cheese for that irresistible cheesy crust.
10. Cover the dish with foil and place it in the middle of the oven. Bake for 30 minutes. This helps cook the potatoes through before browning the top.
11. After 30 minutes, remove the foil and move the gratin to the top third of the oven. Bake uncovered for an additional 20 minutes or until the top is beautifully browned and the potatoes are tender when pierced with a sharp knife.
12. If you desire an even deeper coloration, feel free to place it under the broiler for a few minutes, but keep a close watch to avoid burning!
13. Once done, remove the gratin from the oven and allow it to cool for 30 minutes before slicing. This resting time helps it set, making it easier to serve.

Notes

• Make Ahead: Slice your sweet potatoes and completely submerge them in ice cold water, cover and refrigerate up to a couple of days. Then drain, pat dry and assemble the dish. Less to do on Thanksgiving morning, the better!

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.