Sweet Potato Gratin
User Reviews
5
Sweet Potato Gratin
Description
Sweet Potato Gratin constructs multiple layers of thinly sliced sweet potatoes arranged in a greased cast iron skillet. Each layer is seasoned with kosher salt, freshly ground black pepper, fresh chopped thyme, and a mixture of shredded Parmesan and Gouda cheeses. A combined cream and milk mixture is drizzled over the layers to submerge the potatoes. After pressing the layers down to ensure they sit fully in the cream, the dish is topped with additional cheese if desired.
The gratin is first covered and baked at 400°F for 30 minutes to allow the cream to begin absorbing and the potatoes to soften. After uncovering, it continues baking another 30 to 45 minutes until fully cooked through, the cream is absorbed, and the top forms a golden brown crust. After baking, letting it rest for 15 minutes improves texture and serving consistency.
This gratin offers a creamy, tender interior from the sweet potatoes complemented by the melted Gouda and Parmesan's rich, nutty flavors. The fresh thyme adds aromatic herbal notes that brighten the dish. This recipe is suitable for side dishes alongside meats or vegetables.
An advance prep option allows you to par-bake the gratin for 30 minutes, cool it, then refrigerate overnight. When ready to serve, finish baking until warmed through to maintain fresh flavor while saving time on serving day.
Ingredients
- 3 sweet potato peeled and sliced ⅛ inch thick on a mandoline
- kosher salt freshly ground
- black pepper freshly ground
- 1 teaspoon thyme roughly chopped, fresh
- ½ cup Parmesan Cheese shredded
- 1 ½ cups gouda cheese shredded, shredded; Roth Gouda wedges preferred
- ¾ cup milk
- ¾ cup heavy cream
Instructions
- Preheat the oven to 400 degrees and lightly grease a cast iron skillet.
- Mix together the cream and milk and set aside.
- In the skillet, arrange the potatoes in an even layer. Drizzle with a few tablespoons of the cream mixture and season with salt, pepper, thyme and dust with some of the cheeses. Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 6-8 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture and top with additional cheese if needed.
- Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes. Remove from the oven and let rest for 15 minutes before serving.
Notes
- You can par-bake the gratin for 30 minutes, then cool and refrigerate overnight before finishing the bake when ready to serve.
- Use a mandoline to slice sweet potatoes uniformly thin (⅛ inch) for even cooking.
- Let the baked gratin rest 15 minutes before serving to improve texture and flavor melding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 27g | 9% |
| Protein | 21g | 42% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 110mg | 37% |
| Sodium | 700mg | 29% |
| Potassium | 536mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 16932IU | 339% |
| Vitamin C | 3mg | 3% |
| Calcium | 605mg | 61% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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