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Sweet Potato Gratin with Gruyere

Sweet Potato Gratin with Gruyere

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Recipe Details
SKILL LEVEL: Easy
YIELD: 8 to 10 servings
PREP TIME: 30 minutes
TOTAL TIME: 1 hour 55 minutes
Sweet Potato Gratin with Gruyere
Ingredients
1-1/2 cups heavy cream
2 cloves garlic, minced
2 pounds sweet potatoes, peeled and sliced about 1/8-inch thick
1-1/2 teaspoons chopped fresh thyme
1-1/2 teaspoons kosher salt
3/4 teaspoon freshly ground pepper
2 cups (8 ounces) shredded Gruyere cheese

Instructions

Sweet Potato Gratin with Gruyere

  1. In a small saucepan, bring cream and garlic just to a simmer. Remove from heat and set aside; stir occasionally to help prevent skin from forming.
  2. Grease a PYREX® EASY GRAB™ 2-QT OBLONG BAKING DISH with butter or nonstick cooking spray. In the baking dish, arrange one-fourth of the sliced sweet potatoes in a single layer, overlapping slightly. Sprinkle with 1/2 teaspoon thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup cheese. Repeat layers twice. Arrange remaining sweet potatoes on top.
  3. Stir the garlic cream mixture, then pour evenly over the top layer of sweet potatoes. Shake dish gently to distribute the cream. Sprinkle remaining cheese over the top.
  4. Cover with foil. Place dish on middle oven rack. Bake at 400° for 25 minutes. Remove foil; bake 20 to 30 minutes longer or until top is browned and potatoes are tender when pierced with a sharp knife. Cool 30 minutes before cutting.
  5. Make-Ahead Tip! Slice the sweet potatoes and completely submerge them in ice-cold water; cover and refrigerate up to 2 days (the potato slices may curl during storage, adding interest to the gratin). Before assembling, drain and pat the potatoes well with paper towels until dry.

Recipe adapted from: Brown Eyed Baker

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