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
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Sweet Potato Gratin
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
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
What size pan do you use for this? Thanks!
It takes an Act of Family (even more challenging than an act of Congress!) to get a new item added to our holiday menu but there was no debate about this dish. First, it’s spectacularly delicious but is so easy to make IF you have a mandoline slicer. (Mine is a 20+ years old Pampered Chef slicer so I,fine the ease of a modern one.) This dish was a perfect compliment to our traditional whipped sweet potatoes that is on the sweet side with cranberries, oranges, and pecans. To paraphrase the line from “Jaws”- we’re gonna need bigger plates!
I made this but needed to double the cheese and milk. Did I do something wrong?
Could I make this in a glass pyrex dish instead of cast iron skillet?
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?
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?!
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!