4.6 from 111 votes
Sweet Potato Gratin with Gruyère
This Sweet Potato Gratin layers thinly sliced sweet potatoes with thyme, salt, pepper, and shredded Gruyère cheese, all baked in a mixture of garlic-infused heavy cream until golden and bubbly. The result is a creamy, cheesy dish with tender slices of sweet potato, balanced by the herb aroma and the nutty richness of Gruyère. It makes a comforting side dish suitable for special meals.
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Servings:
12
servings
Calories:
259 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1½ cups heavy cream
- 2 cloves garlic minced
- 2 pounds sweet potato peeled and sliced about 1/8-inch thick
- 1½ teaspoons thyme chopped fresh
- 1½ teaspoons kosher salt
- ¾ teaspoon black pepper fresh ground
- 2 cups gruyere cheese shredded
Instructions
- Preheat oven to 400 degrees. In a small pot bring cream and garlic just to a simmer. Remove from heat and set aside. Butter a 9x13-inch shallow casserole dish or gratin dish of similar size and set aside. Stir the cooling cream occasionally to help prevent skin from forming.
- Build the Gratin: In the buttered casserole dish, spread one quarter of the sliced sweet potatoes out in a single, overlapping layer. Sprinkle the potatoes with 1/3 of the salt, pepper, and thyme and then about ½ cup of the grated cheese. Using another quarter of the sliced sweet potatoes, build a new overlapping layer. Again sprinkle with 1/3 of the seasonings and ½ cup of shredded cheese. Using half of the remaining sliced sweet potatoes, make another layer and sprinkle the last third of the seasonings and another ½ cup of cheese (you should have about ½ cup cheese remaining). Use the last of the sweet potatoes to make one final layer on top. Stir the garlic cream mixture then pour it evenly over the top of the gratin, being sure to cover the top layer of sweet potatoes. Shake the dish gently to distribute the cream. Sprinkle the remaining cheese over the top.
- Cover the dish with foil and bake in the middle of the oven for 30 minutes. Remove the foil, move the gratin to the top 1/3 of the oven and bake, uncovered, for an additional 20 minutes or until the top is nicely browned and the potatoes are tender when pierced with a sharp knife. You may also place it under the broiler for a few minutes if you wish the top to be a deeper brown (but watch it closely!). Remove from oven and let cool for 30 minutes before slicing.
Cup of Yum
Notes
- Slicing sweet potatoes ahead and soaking them in ice water in the refrigerator for a day or two can simplify meal prep.
Nutrition Information
Calories
259kcal
(13%)
Carbohydrates
16g
(5%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Cholesterol
64mg
(21%)
Sodium
417mg
(17%)
Potassium
294mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
11385IU
(228%)
Vitamin C
2.6mg
(3%)
Calcium
266mg
(27%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 259
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 64mg | 21% |
| Sodium | 417mg | 17% |
| Potassium | 294mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 11385IU | 228% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 266mg | 27% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.