Sweet Potato Gratin
Sweet Potato Gratin features sweet potatoes layered with cream and nutty Gruyere for a delicious fall or winter side dish. 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 tasty twist on the classic potatoes au 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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