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Sweet Potato Gratin


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  • 2 # sweet potatoes, cleaned and peeled
  • 1/2 C gruyere cheese, grated
  • 1/2 C sharp cheddar cheese, grated
  • 1 1/2 C heavy cream
  • 1 T 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



Step 1

Preheat oven to 375. In saucepan, 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 mandolin, slice sweet potatoes into rounds 1/8" thick. Arrange in bottom of casserole dish overlapping in single layer. Sprinkle with 1/3 of the gruyere and cheddar cheeses. Repeat with 2 more layers. Slowly pour the cream mixture over the potatoes letting it seep into the layers.
Bake for 35-40 min until bubbly and fork tender. Let stand for 10 min. Serve warm.

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