Savory Sweet Potato Gratin
A comforting and hearty dish featuring layers of sweet potatoes, garlic, cheese, and cream, perfect for autumn gatherings and family dinners.
Ingredients
Main Ingredients
- 3 pounds sweet potatoes, peeled and thinly sliced (about 5 medium) Use a mandoline for even layers.
- 2 tablespoons olive oil Or melted butter for richer flavor.
- 1 medium onion, thinly sliced Caramelizes into sweet pockets; substitute shallots for milder flavor.
- 3 cloves garlic, minced Roast whole cloves for a softer note.
- 1 cup heavy cream Or half-and-half for a lighter option.
- 1 cup milk Whole milk adds creaminess; almond milk for dairy-free variations.
- 1 teaspoon fresh thyme leaves, chopped Rosemary is a lovely swap.
- 1 cup grated Gruyere or sharp cheddar Use fontina for creaminess.
- 1/2 cup grated Parmesan Optional, adds umami and a crisp crust.
- Salt and freshly ground black pepper, to taste
- Pinch of smoked paprika Optional, for warmth and depth.
- Fresh parsley, chopped, for finishing
Instructions
Preparation and Assembly
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or butter.
- Toss the sliced sweet potatoes in a large bowl with olive oil, a generous pinch of salt, pepper, and the smoked paprika if using. Arrange a single layer in the bottom of the dish.
- In a skillet over medium heat, warm 1 tablespoon olive oil and soften the sliced onion until translucent and slightly caramelized, about 6–8 minutes. Add the minced garlic and cook one more minute until aromatic.
- Sprinkle a layer of onions and a few thyme leaves over the sweet potatoes, then add a light dusting of Gruyere and Parmesan. Repeat layering: sweet potatoes, onions, herbs, and cheese, finishing with a generous top layer of cheese on the final potato layer.
- Whisk together the cream and milk with a pinch of salt and pepper. Pour the mixture evenly over the layered potatoes.
Baking
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 20–25 minutes, or until the top is browned and the potatoes are tender when pierced with a knife.
- Let the gratin rest for 10 minutes. Finish with fresh parsley and a crack of black pepper.
Notes
Add a layer of thinly sliced apples or pears for a subtly sweet, festive twist. Stir chopped cooked bacon or crumbled tempeh into the layers for smoky depth. Swap Gruyere for smoked gouda for an autumnal flavor. Let your oven fully preheat for best results.