Savory Sweet Potato Gratin

This Savory Sweet Potato Gratin is a delicious twist on the classic gratin. It features layers of tender sweet potatoes bathed in a creamy, garlic-infused sauce and topped with melted cheese. Perfect for fall dinners or as a holiday side dish, this recipe balances the natural sweetness of sweet potatoes with savory flavors for a crowd-pleasing dish.

Did You Know?
Gratins originated in France and traditionally use regular potatoes. By swapping them with sweet potatoes, you introduce a natural sweetness and vibrant color to the dish. Fun Fact: Sweet potatoes are high in beta-carotene, a powerful antioxidant that’s great for your skin and immune system!

Yield
Serves 6

Ingredients

For the Gratin:
3 large sweet potatoes, peeled and thinly sliced
1 cup heavy cream
1/2 cup whole milk
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

For the Topping:
1 cup shredded Gruyère or Swiss cheese
1/4 cup grated Parmesan cheese
A sprinkling of thyme 

Instructions

Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish.

Step 2: Make the Cream Sauce
In a small saucepan over medium heat, combine the heavy cream, milk, garlic, salt, pepper, and thyme. Heat until just warm and fragrant, but do not boil. Remove from heat and set aside.

Step 3: Layer the Sweet Potatoes
Arrange a third of the sweet potato slices in an even layer on the bottom of the prepared baking dish. Pour a third of the cream mixture over the potatoes. Repeat this process for two more layers, ensuring all the sweet potatoes are evenly coated.

Step 4: Add the Cheese Topping
Sprinkle the Gruyère or Swiss cheese evenly over the top, followed by the Parmesan cheese.

Step 5: Bake
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20–25 minutes, or until the sweet potatoes are tender and the top is golden and bubbly.

Step 6: Serve
Let the gratin cool for 5 minutes before serving to allow the layers to set. Pair with roasted meats or a fresh green salad for a complete meal.

Nutritional Information (Per Serving)
Calories: 290, Protein: 8g, Carbohydrates: 30g, Fiber: 5g, Net Carbohydrates: 25g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 50mg, Sodium: 320mg, Sugars: 8g

Kitchen Tips, Great Ideas, How to Save Money

1. Thin Slices Are Key: Use a mandoline slicer for evenly thin slices that cook uniformly.
2. Cheese Swaps: Replace Gruyère with cheddar or mozzarella for a different flavor profile.
3. Dairy-Free Option: Use coconut milk or almond milk with a dairy-free cheese for a vegan version.
4. Herb Options: Add a sprinkle of rosemary or sage for a fall-inspired flavor.
5. Make Ahead: Assemble the dish and refrigerate up to 24 hours in advance. Bake just before serving.
6. Budget-Friendly: Use store-brand cream and cheese to reduce costs without sacrificing flavor.
7. Topping Variations: Add breadcrumbs mixed with butter and Parmesan for a crunchy finish.
8. Storage Tips: Store leftovers in the fridge for up to 3 days and reheat gently in the oven.
9. Freezing Tips: Freeze the unbaked gratin; thaw overnight in the fridge and bake as directed.
10. Serving Ideas: Pair with roasted chicken, turkey, or pork for a perfect fall meal.

Let’s Learn About Gruyère Cheese

Gruyère cheese is a Swiss cheese known for its nutty, slightly salty flavor and excellent melting qualities. It’s a favorite for gratins, fondues, and French onion soup. Using Gruyère in this recipe enhances the savory aspect of the dish, balancing the sweetness of the sweet potatoes. For a milder option, try using Swiss or even mozzarella. Adjust the cheese to suit your taste preferences or mix two types for added complexity!