Sweet Potato Gratin Recipe
User Reviews
5
Sweet Potato Gratin Recipe
Description
Sweet potatoes are peeled and sliced as thinly as possible, ideally about 1/8 inch thick, using a mandoline or sharp knife for even cooking. The slices are tossed with melted butter, chopped fresh thyme, kosher salt, and freshly ground black pepper to infuse the dish with herbaceous notes and seasoning.
The prepared sweet potato layers are arranged evenly in a greased gratin dish and gently pressed to compact the layers. Finely grated Parmesan and Gruyere cheese are sprinkled over the top, adding a rich, savory flavor and a melty, slightly sharp crust.
The gratin is covered with foil sprayed on the underside with olive oil spray to prevent sticking, then baked at a high temperature of 425°F. After about 30 minutes of covered baking, the foil is removed to allow the cheese to brown and the dish to finish cooking until the potatoes are tender throughout. The result is a creamy, flavorful side dish with tender layers and a golden cheese topping.
Ingredients
- olive oil spray form
- 2 pounds sweet potato
- 2 tablespoons butter melted
- 1 tablespoon thyme chopped, fresh leaves
- 1 teaspoon kosher salt
- black pepper fresh
- 1 ounce Parmesan Cheese finely grated
- 3/4 cup gruyere cheese grated
Instructions
- Preheat the oven to 425°F. Coat a round pie dish or other 6-cup gratin dish with olive oil spray.
- Peel the sweet potatoes and slice them as thinly as you can manage, I did them 1/8th inch thick with a mandolin. Put the slices in a large bowl and add the melted butter, thyme, salt, and pepper to taste. Toss to make sure all the slices are well coated.
- Take a handful of potatoes and arrange them in a layer on the bottom of the baking dish. Keep adding more layers, one handful of potatoes at a time and as you work, press the potato slices down and try to keep them in an even thickness all around. Once all the slices have been added, press down gently to compact them a bit.
- Sprinkle the Parmesan cheese and Gruyere evenly over the top. Spray one side of a piece of aluminum foil with olive oil spray and cover the pan with aluminum foil, oiled-side down (to prevent the cheese from sticking).
- Bake the gratin for 30 minutes. Uncover and continue to bake until the potatoes are tender when pierced with a knife and the cheese is melted, about 15 minutes.
- Let it rest for 5 minutes before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 2/3 cup | |
| Calories | 212kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 9.5g | 15% |
| Saturated Fat | 5.5g | 28% |
| Cholesterol | 29.5mg | 10% |
| Sodium | 432mg | 18% |
| Fiber | 3.5g | 14% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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