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ByGaby Dalkin
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A Sweet Potato Gratin layered with Gouda, Thyme and Parmesan cheese! It's the perfect fall/winter side dish.
Table of Contents
Why I Love This Recipe
While I have a au gratin potatoes recipe out there, we're having a mega sweet potato moment in our house! Poppy is obsessed with them. Thomas is obsessed with them. I am obsessed with them. The amount we buy on a weekly basis is truly wild. They are one of the most versatile vegetables to cook with. I've made them into countless recipes here on WGC and today we're turning them into a Sweet Potato Gratin!
If you know me, you know that sweet potatoes with marshmallows are a hard pass for me. But I LOVE having sweet potatoes in some form on the Thanksgiving table. This year, they are coming in the form of this gratin!
Layers of thinly sliced sweet potatoes mixed with 2 kinds of cheese, some heavy cream and seasonings makes this one of the easiest dishes to make!
Ingredients & Substitutions
- Sweet Potatoes any variety would be delish to be honest, but I prefer the orange variety. Peel the skin and you're in business. I like to slice these with a mandolin to make it quick and uniform.
- Heavy cream
- Milk this is the liquid that will help the potatoes cook
- Salt
- Black Pepper
- Thyme we need all of these to season these to perfection
- Gouda if you want aged gouda, be my guest.... but you need gouda to make this the ultimate sweet potato gratin!
- Parmesan to add a bit of saltiness
*For a full list of ingredients and instructions please see recipe card below.
How to Make Sweet Potato Gratin
Step 1: Preheat the oven to 400 degrees and lightly grease a cast iron skillet. Mix together the cream and milk and set aside.
Step 2: In the skillet, arrange the potatoes in an even layer. Drizzle with a few tablespoons of the cream mixture and season with salt, pepper, thyme and dust with some of the cheeses.
Step 3: Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 6-8 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture and top with additional cheese if needed.
Step 4: Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes. Remove from the oven and let rest for 15 minutes before serving.
How to Store Sweet Potato Gratin
You can store leftovers in the fridge for about 4 days. Make sure to warm it through in the oven when its time to eat.
How to Freeze Sweet Potato Gratin
While you can freeze these for about a month, both sweet potatoes and the cream-based sauce may lose some of their texture and flavor. To freeze, use an airtight container to avoid squishing, but you can also use freeze bags carefully. Thaw overnight in fridge and heat it in the oven till its warmed through.
Tips & Tricks
I highly recommend a mandolin. It's very tough (and requires a super sharp knife!) to cut even slices by hand.
FAQs
How thin should the sweet potatoes be cut for sweet potato gratin?
Cut your sweet potatoes wafer thin, about ⅛ inch, preferably with a mandolin, to make your sweet potato gratin.
Can I store my thinly sliced sweet potatoes in water while I am prepping?
I recommend not storing potatoes or sweet potatoes in water, as is done typically. This is because the potatoes can get too moist and also lose starch, both of which are not recommended for a gratin.
Similar Recipes
- Classic Au Gratin Potatoes
- Cheesy Crispy Cauliflower Gratin
- Caramelized Onion Potato Gratin
- Chipotle Mashed Sweet Potatoes
If you tried this recipe, please leave a 🌟star ratingand let me know how it goes in the 📝commentsbelow. Thanks for visiting today
Sweet Potato Gratin
Author: Gaby Dalkin
5 from 14 votes
A Sweet Potato Gratin layered with Gouda, Thyme and Parmesan cheese! It’s the perfect fall/winter side dish.
Print Recipe Pin Recipe Review Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Resting Time 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Side Dish
Cuisine American
Servings 6 people
Ingredients
- 3 sweet potatoes peeled and sliced ⅛ inch thick on a mandoline
- Kosher salt and freshly ground pepper
- 1 teaspoon fresh thyme roughly chopped
- ½ cup parmesan cheese shredded
- 1 ½ cups shredded Gouda (I love the Roth Gouda wedges shredded
- ¾ cup milk
- ¾ cup heavy cream
Instructions
Preheat the oven to 400 degrees and lightly grease a cast iron skillet.
Mix together the cream and milk and set aside.
In the skillet, arrange the potatoes in an even layer. Drizzle with a few tablespoons of the cream mixture and season with salt, pepper, thyme and dust with some of the cheeses. Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 6-8 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture and top with additional cheese if needed.
Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes. Remove from the oven and let rest for 15 minutes before serving.
Notes
If you want to prep these ahead of time, go ahead and par bake these after assembling. That means baking for 30 minutes, then you can remove and let cool to room temp on the counter. Then cover and refrigerate overnight. Continue to bake the following day when you are ready to serve for the additional time and make sure they are warmed through.
Nutrition Information
Calories: 460kcal | Carbohydrates: 27g | Protein: 21g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 110mg | Sodium: 700mg | Potassium: 536mg | Fiber: 3g | Sugar: 8g | Vitamin A: 16932IU | Vitamin C: 3mg | Calcium: 605mg | Iron: 1mg
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Photo byMatt Armendariz/Food Styling byAdam Pearson/ Recipe by What’s Gaby Cooking
I made this but needed to double the cheese and milk. Did I do something wrong?
Reply
Could I make this in a glass pyrex dish instead of cast iron skillet?
Reply
sure can
Do you think it would lose flavor/texture/quality if I cooked halfway the night before & finish cooking it uncovered the day you’re serving?
Reply
I think it would be totally fine
Can't wait to make this! Is there a different cheese you recommend using for people that don't like gouda?!
Reply
sure do - gruyere would be amazing, a white cheddar would be great, fontina would be stellar!
My new favorite for Thanksgiving. Fresh thyme is a must. I added a hint of cayenne. Love!Reply
