Sweet potatoes are a great option for any fall or winter side dish and get even when layered a garlic-sage cream and nutty Gruyere cheese. A great savory side dish this sweet potato gratin pairs well with everything from roasted chicken to your holiday turkey or ham. My Sweet Potato Gratin is easy to make and a delicious twist on the classic potatoes au gratin.
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Sweet potatoes are a great side dish for your holiday meal and this sweet potato gratin is a delicious savory alternative to a traditional sweet potato casserole. For the best results you’re going to want to use a mandoline to ensure you get thin, even slices of your sweet potatoes. I also find that adding a bit of the cream mixture with each layer of sweet potatoes and cheese gives this gratin a great texture once baked (For more great sweet potato recipes take a look at my Chipotle Mashed Sweet Potatoes and Sweet Potato Breakfast Hash).
Ingredients
- Sweet potatoes
- Milk
- Heavy cream
- Garlic
- Fresh sage
- Kosher salt
- Ground black pepper
- Gruyere cheese
- 1/2 cup Parmesan cheese
How to Make Sweet Potato Gratin
Preheat the oven to 400 ℉ while you prepare the gratin. Add the cream, milk (alternatively you can use 1.5 cups of half and half), garlic, sage, salt and pepper to a saucepan. Over medium heat bring the cream mixture to a just to a simmer then remove the pan from the heat.
Peel the sweet potatoes and cut them into 1/8″ inch slices using a mandoline. In a small bowl lightly mix together the gruyere and parmesan to combine.
Grease the baking dish with butter. Arrange the sweet potatoes in an even layer and spoon over 2-3 tbsp of the cream mixture then sprinkle with some of the cheese, making sure to reserve about 1/3 of the cheese for the final layer. Repeat with the remaining potatoes, cream and cheese until you have about 5-6 layers. For the final layer press down on the sweet potatoes to ensure they are fully submerged in the cream mixture then top with the reserved cheese.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes or until the cream is absorbed and the cheese is golden brown. Remove the gratin from the oven and allow is to cool for 15 minutes before serving.
If you like this Sweet Potato Gratin be sure to take a look at some of my other recipes!
Butternut Squash and Mushroom Stuffing
Butternut Squash and Mushroom Risotto
Balsamic Maple Roasted Brussels Sprouts
If you make this Sweet Potato Gratin please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Sweet Potato Gratin
Equipment
- 1 mandoline
- 1 small sauce pan
- gratin or baking dish
Ingredients
- 2 pounds sweet potatoes peeled and thinly sliced
- 3/4 cup milk
- 3/4 cup heavy cream
- 2-3 cloves garlic minced
- 1 tbsp fresh sage chopped
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 cup Gruyere cheese finely shredded
- 1/2 cup Parmesan cheese finely shredded
Instructions
- Preheat the oven to 400 ℉.
- Add the cream, milk (alternatively you can use 1.5 cups of half and half), garlic, sage, salt and pepper to a saucepan. Over medium heat bring the cream mixture to a just to a simmer then remove the pan from the heat.
- Peel the sweet potatoes and cut them into 1/8" inch slices using a mandoline. In a small bowl lightly mix together the gruyere and parmesan to combine.
- Grease the baking dish with butter. Arrange the sweet potatoes in an even layer and spoon over 2-3 tbsp of the cream mixture then sprinkle with some of the cheese, making sure to reserve about 1/3 of the cheese for the final layer. Repeat with the remaining potatoes, cream and cheese until you have about 5-6 layers. For the final layer press down on the sweet potatoes to ensure they are fully submerged in the cream mixture then top with the reserved cheese.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes or until the cream is absorbed and the cheese is golden brown. Remove the gratin from the oven and allow is to cool for 15 minutes before serving.
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