A Sweetpotato Gratin layered with Gouda and Parmesan cheese! It’s the perfect winter side dish that’s a little indulgent and packed with a TON of flavor!
It’s been quite the year of Sweetpotatoes here on What’s Gaby Cooking! Who can forget about that gorgeous California Cobb? Some addictive Sweetpotato Fries!! How about the Sweetpotato NACHOS?? This corn and feta sweetpotato salad!?! The quinoa bowls that are going to be making an appearance in my life as soon as I lay off the Christmas cookies 🙂 The viral sweetpotato pie!
It might have something to do with the fact that I’m obsessed, or the fact that 1/2 of my household (my husband) has been paleo on and off this year and eats his weight in sweetpotatoes! Either way you spin it, I’m all for it especially because they are grown right here in our own backyard and they are majorly good for you! (okay I’m not entirely sure where they are grown but I know it’s in California and that is ON BRAND!!)
But to close out the year, this California Sweetpotato Gratin is happening and it would be an excellent addition to your holiday table! It’s mostly healthy, a little indulgent, and all around delicious – which is exactly how we like things here at What’s Gaby Cooking!
- 4 red skinned California sweetpotatoes peeled and sliced 1/8 inch thick on a mandoline
- kosher salt and freshly ground pepper
- 1 tsp fresh thyme roughly chopped
- ½ cup Parmesan cheese shredded
- ½ cup Gouda shredded
- 3/4 cup low-fat milk
- 3/4 cup heavy cream
- 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.