Sweet Potato Gratin
A creamy and cheesy dish featuring layers of tender sweet potatoes, aromatic herbs, and rich cheeses.
Equipment
- Mandoline slicer
- Baking Dish
- Saucepan
Ingredients
- 2--2.5 lbs sweet potatoes
- 1 1/4 cups heavy cream
- Kosher salt to taste
- Black pepper to taste
- 1 cup parmesan cheese (3--4 oz)
- 2 cups grated gruyere cheese (6--8 oz)
- Pinch of nutmeg
- 2 cloves garlic grated
- 2 teaspoons fresh thyme leaves chopped
- 2 teaspoons fresh sage chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Using a mandoline slicer, cut the sweet potatoes into thin slices (about ⅛ inch thick).
- In a small saucepan, combine heavy cream, chopped thyme, chopped sage, grated garlic, and a pinch of nutmeg. Heat until simmering to infuse the flavors.
- In a greased baking dish, layer sweet potato slices, seasoning with salt and pepper, and sprinkling with parmesan and gruyere cheeses. Repeat until all ingredients are used.
- Pour the infused cream evenly over the layered potatoes and top with remaining cheese.
- Bake for 40 minutes, checking for tenderness with a fork.
- For a crispy top, broil for 5--7 minutes until golden, keeping a close eye to avoid burning.
- Let the gratin rest for 10 minutes before serving.
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Notes
Store leftovers covered in the refrigerator for up to 3 days or freeze unbroiled for up to 2 months.