Sweet Potato Gratin is creamy, sweet, and just a little bit smoky. Thin slices of sweet potato are layered with smoked gouda, then the whole thing gets covered in cream and baked until tender and bubbly.
Total Time:1 hour 20 minutes
Yield:8 servings 1x
1–1/2 cups heavy cream
2 cloves garlic, finely chopped
1 pound sweet potatoes, peeled and thinly sliced
1 teaspoon dried thyme
1–1/2 teaspoons salt
3/4 teaspoon black pepper
4 ounces smoked gruyere cheese, shredded
Preheat oven to 400 F (200 C) and lightly spray a 2 quart casserole dish or large baking dish with oil.
In a small sauce pan, gently heat the cream with the garlic over low heat. Remove from heat as soon as it starts to bubble.
Start your layering by arranging your sweet potato slices in an overlapping shingle-type configuration. Then sprinkle the potatoes with a third of the thyme, salt, and pepper. Finally spread a third of the cheese over the sweet potatoes. Repeat this with two more layers, making three layers in all.
Pour your warm, garlic infused cream over the sweet potato, cheese layers.
Cover the dish with foil and bake for 30 minutes. Remove the foil and continue to bake for another 20 minutes or until the cheese is lightly brown, and you can easily slide a sharp knife all the way to the bottom.If your sweet potatoes need a few more minutes to cook through but they’re getting too brown on top, just pop the foil back over the dish.
Allow the gratin to cool for at least 30 minutes before serving.
If you can’t find smoked gouda, you can use any Swiss cheese or a combination of Swiss cheese and smoked cheese of another variety.