Sweet Potato Gratin with Gruyère & Prosciutto
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Servings
8
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Calories
443 kcal
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Cuisine
International
Sweet Potato Gratin with Gruyère & Prosciutto
Description
This gratin features medium sweet potatoes sliced thinly and layered in a buttered baking dish with grated Gruyère cheese and cubed prosciutto. The creamy sauce is made by simmering heavy cream with aromatic herbs—sage, thyme, cloves—and garlic, then strained and mixed with lightly beaten eggs, nutmeg, salt, and black pepper to create a rich custard. The cream is poured over the layered potatoes, cheese, and prosciutto before baking.
The combination yields a tender and creamy gratin with bursts of salty prosciutto and melted Gruyère, balanced by warm herbs and spices. The slow baking allows the potatoes to soften and the flavors to meld.
This dish serves as a rich accompaniment to main courses and offers a blend of sweet, savory, and aromatic flavors. It suits holiday meals or special dinners where a decadent side is desired.
Because the recipe includes rich dairy and cured meat, it is best enjoyed freshly baked. Nutritional information is approximate and varies by ingredient brands and amounts.
Ingredients
- 6 sweet potato Sliced into 1/8-inch-thick rounds, medium
- 3 tablespoons butter softened
- 1.5 cups gruyere cheese grated
- 4 oz prosciutto cubetti
- 2 cups heavy cream
- 3 tablespoons sage chopped, or two teaspoon of dried sage, fresh
- 1 teaspoon ground nutmeg
- 1 tablespoon thyme or a teaspoon of dried thyme, fresh leaves
- 3-4 cloves
- 4 garlic minced, cloves
- 3 egg lightly beaten
- salt
- black pepper freshly ground
Instructions
- Heat oven to 400 degrees.
- In a medium pot, bring cream, a few sage leaves, cloves, a couple of thyme sprigs, minced garlic, ground nutmeg, and a pinch of salt to a simmer. Simmer until reduced a little, about 10 minutes.When the cream mixture is ready pour it through a sieve to strain herb sprigs and cloves.
- In a large bowl, lightly whisk the eggs. Slowly pour the cream into the eggs; keep whisking while pouring. Mix well. Set aside.
- Butter a 10.5" x 7.5" baking pan or gratin dish.Sprinkle grated cheese all over the bottom of your pan.
- Place a layer of potatoes in the pan, slightly overlapping as you go.Sprinkle a pinch of salt and freshly ground pepper over sweet potatoes. Pour 1⅓ of the egg mixture—top potatoes with ½ cup Gruyère and 1 tablespoon of prosciutto.
- Repeat with another layer of potatoes, a small pinch of salt, freshly ground pepper and ⅓ egg mixture. Top again with ½ cup Gruyère and 1 tablespoon of prosciutto.
- Top with the last layer of potatoes, a small pinch of salt and freshly ground pepper, and the remaining egg mixture. Top again with 1/2 cup Gruyère and 1 tablespoon of prosciutto cubetti.Cover with a buttered foil sheet and bake until potatoes are tender, about 40 minutes.
- Remove foil, sprinkle top with remaining grated Gruyère.Bake until nicely browned and bubbling for 25-30 minutes. Let au-gratin cool a little and serve.
Notes
- Nutritional information provided is an estimate and may vary depending on ingredient brands and quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 15g | 5% |
| Protein | 13g | 26% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 185mg | 62% |
| Sodium | 263mg | 11% |
| Potassium | 304mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 9425IU | 189% |
| Vitamin C | 4mg | 4% |
| Calcium | 384mg | 38% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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