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Sweet Potato Gratin with Gruyère

A classic potato gratin made with sweet potato

Prep Time
30 mins
Cook Time
30 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 of garlic minced
  • 2 pounds sweet potatoes peeled and sliced about 1/8-inch thick
  • 1½ teaspoons chopped fresh thyme
  • 1½ teaspoons kosher salt
  • ¾ teaspoon fresh ground black pepper
  • 2 cups shredded gruyere cheese

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.

Notes

  • *Note: Make Ahead! You can slice your potatoes and completely submerge them in ice cold water, cover and refrigerate up to a couple of days. Then drain, pat dry and assemble the dish. Less to do on Thanksgiving morning, the better!

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 (8%) 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: 12servings

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.