Now that the Fall cooking season has officially kicked off, I've been having fun running thru some of our family favorite recipes, when it dawned on me - why in the world do I only seem to make these in Fall?
Sweet Potato Gratin with Gruyere & Parmesan is probably the most perfect way to enjoy sweet potatoes or any kind of gratin potatoes! Move over sweet potatoes with sweet toasty marshmallow tops, or roasted sweet potatoes - there is a new kid in town!
And these are so crazy good that you could very well decide to go without any type of meat and just make this your meal!
Start with good quality and fresh ingredients - really key here! And especially important is to WEIGH your potatoes - it really does make a difference in the final outcome! I use a mixture of sweet potatoes (not yams) and russet potatoes, as it gives a wonderful creaminess and wonderful texture!
Layered with fresh herbs from our garden, garlic, fresh heavy cream and authentic Gruyere cheese and shredded Parmesan Regianno cheese, the tender and savory flavor will absolutely melt in your mouth!
This is one dish that is really worth the time! Shredding the potatoes, shredding the cheeses, and putting together the fresh herbs for the sauce all come together very much like preparing a lasagna - layer after delicious layer!
If you are making this for a Thanksgiving dinner or special dinner, you can also make this the day before you intend to bake and serve.
Fresh herbs are a little bit harder to come by during the late fall and winter months, but I'm currently hanging bunches of fresh herbs from our garden to dry and have for later in the year. Once you crush the dried herbs in your hands, they will come back to life and have a much better flavor and smell than anything you can buy bottled!
You can also make this dish with just sweet potatoes, but I do think that the layer of Idaho potatoes adds a nice dimension and flavor to this recipe.
I'm getting hungry just looking at these photos again. So good! Tender and flavorful, and I always get rave reviews when I make these!
Sometimes it's nice to make special dishes on days other than special occasions, when you can really enjoy just how these incredible "sides" will stand on their own.
Hope that you have the time to try these - you won't be sorry! Enjoy,
2 lbs sweet potatoes
1-1/2 lbs russet baking potatoes
3 cups heavy (whipping) cream
2 teaspoons salt
1 teaspoon fresh black pepper
3 cloves garlic (minced)
1 tablespoon fresh thyme (crushed and chopped)
1 tablespoon fresh sage (crushed and chopped)
1 teaspoon fresh rosemary (crushed and chopped)
11/4 teaspoon fresh grated nutmeg
¼ teaspoon cayenne pepper
2-1/2 cups Gruyere or Swiss cheese
2 cups Parmigiana Reggiano cheese (grated)
Garnish: additional fresh thyme sprigs
HOW I MAKE THIS:
1. In a medium bowl, whisk together the cream, salt, pepper, fresh thyme, rosemary, sage, nutmeg and cayenne pepper; set aside.
2. Shred Gruyere and Parmigiana Reggiano cheeses and then measure. Mix together; set aside.
3. Peel sweet potatoes and russet potatoes. Using a handheld mandolin slicer or a sharp knife, slice potatoes into thin rounds (somewhere between 1/16 and ¼ inch thick slices). Careful with the mandolin slicer – most common form of severe cuts in the kitchen!
4. Preheat oven to 425 degrees. Spray a 9x13-inch casserole dish with non-stick cooking spray. Pour ½ cup of the cream mixture on the bottom (this helps keep the potatoes from sticking to the bottom and burning). Layer one layer of sweet potato slices in a circular pattern, overlapping them slightly.
5. Drizzle ¾ cup of the cream mixture on top, then sprinkle 1 cup of cheese on top.
6. Next layer with white potato slices, drizzle ¾ cup of cream mixture, and sprinkle with 1 cup of cheese on top.
7. Finish with final layer of sweet potato slices, drizzle with remaining cream mixture, and sprinkle with remaining shredded cheese. Garnish with thyme sprigs.
8. Cover with foil and bake for 15 minutes. Remove the foil, reduce heat to 400 degrees, and bake until the top is golden and bubbly, 45 to 50 minutes.
9. Remove from oven and let cool slightly before serving. The sauces and cheese will thicken slightly as it sits.
NOTE: For best results, WEIGH the potatoes on a kitchen/digital scale before starting to make sure you have the correct amounts – it really does make a difference!
YIELD: 8 Servings
Originally published Sesptember 2016; revised & republished November 2019.
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