Sweet Potato Gratin
A comforting dish blending sweet potatoes with creamy richness, ideal for dinner gatherings or family meals.
Ingredients
For the base
- 3 tablespoons unsalted butter, softened Used to create the luscious base.
- 4 teaspoons chopped garlic Releases aromatic scents.
- 2 tablespoons chopped thyme leaves Adds earthy flavor.
- 1 tablespoon sage leaves Enhances the aroma.
- 1 cup heavy cream Creates a decadent sauce.
- 3/4 cup whole milk Combines with heavy cream.
- 1/4 teaspoon ground cinnamon Adds cozy notes.
- 1/4 teaspoon nutmeg Enhances the sweetness.
- 2 large eggs Helps to bind the ingredients.
- 3/4 cup grated Parmesan Adds a savory finish.
Main Ingredients
- 2 pounds sweet potatoes Peeled and sliced to 1/8 inch thick.
- 2 2/3 cups shredded Gruyere cheese Delivers cheesy bliss.
Seasoning
- Kosher salt to taste Enhances flavors.
- 1/2 teaspoon black pepper To taste for seasoning.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and butter a 2-quart casserole or gratin dish with 1 tablespoon of butter.
- In a small saucepan over medium heat, melt 2 tablespoons of butter. Add chopped garlic and cook until fragrant, about 30 seconds.
- Stir in fresh thyme, sage, and 1/2 teaspoon salt, cooking for another 30 seconds.
- Add cream, milk, cinnamon, and nutmeg to the saucepan, bringing to a gentle simmer. Stir frequently for about 5 minutes until the mixture slightly thickens.
- Remove from heat. In a medium bowl, beat the eggs. Transfer 1 cup of the cream mixture to another bowl and whisk it into the eggs gradually until combined.
- Pour the egg mixture back into the saucepan and mix well with the remaining cream mixture, incorporating 1/2 cup of grated Parmesan.
Assembly
- Layer the bottom of the prepared dish with sweet potato slices, overlapping them slightly and sprinkling with salt.
- Top with 2/3 cup of Gruyere cheese and 2/3 cup of the cream mixture. Repeat these layers three more times.
- Finish with a layer of cream mixture on top and scatter the remaining 1/4 cup of grated Parmesan.
- Cover with buttered foil and bake for 30 minutes. Remove foil and continue baking until bubbling and golden brown, about another 30 minutes.
Serving
- Top with extra fresh thyme before serving hot.
Notes
For added flavor, consider roasting sweet potatoes before layering. Slice evenly for even cooking. Optional: add cayenne pepper or smoked paprika for a kick.