Sweet Potato Gratin

Photo by PineyCook
Adapted from forkknifeswoon.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from forkknifeswoon.com

Ingredients

  • 2

    lbs sweet potatoes, cleaned and peeled

  • 1/2

    cup Gruyere cheese, grated

  • 1/2

    cup sharp cheddar cheese, grated

  • 1-1/2

    cups heavy cream (can substitute with half-and-half)

  • 1

    tbsp fresh garlic, finely minced

  • 4

    sprigs fresh thyme, removed from stems and finely chopped

  • 1/2

    tsp ground nutmeg

  • kosher salt and freshly-ground black pepper, to taste

Directions

Preheat the oven to 375 degrees F. In a sauce pan, heat the cream, garlic, thyme and nutmeg over medium-heat until heated through. Season with salt and pepper. Do not let come to a boil. Meanwhile, using a sharp knife or a mandolin, carefully slice the sweet potatoes horizontally into thin rounds, about 1/8 inch thick. In a casserole dish, place the sweet potatoes in a single layer in an overlapping pattern. Sprinkle with a third of the Gruyere and cheddar cheese. Repeat with two more layers. Slowly pour the cream mixture over the potatoes, letting it sink in amongst the layers. Bake for 34-40 minutes, until the potatoes are fork tender and the cheese is bubbly. Let stand for ten minutes. Serve warm.

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