Sweet Potatoes Au Gratin

Sweet Potatoes Au Gratin is a delicious spin on a comfort food classic. This cheesy, hearty casserole is easy to prepare and makes for a perfect side dish.

Course Side Dish

Cuisine French

Keyword butter, garlic, gruyere, sweet potatoes

Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings servings

Ingredients

2 pounds sweet potatoes (about 2-3 large sweet potatoes) peeled and sliced into ⅛ inch rounds
2 tablespoons butter unsalted
2 cups heavy whipping cream
2 cloves garlic minced
¼ teaspoon fine sea salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
2 tablespoons fresh thyme chopped
2 large eggs at room temperature
6 ounces gruyere cheese shredded

Instructions

Preheat the grill to 400°F and grease a 10.25” cast iron skillet with cooking spray.
In a medium pot, combine the butter, heavy cream, minced garlic, salt, nutmeg, and cinnamon. Simmer for 10 minutes until slightly reduced and thickened. Turn off the heat and let it cool slightly.
2 tablespoons butter, 2 cups heavy whipping cream, 2 cloves garlic, ¼ teaspoon fine sea salt, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cinnamon
In a large mixing bowl, add the eggs & whisk. Pour the warm cream mixture through a fine mesh sieve, over the eggs, and whisk quickly to emulsify. Mix in the chopped thyme.
2 large eggs, 2 tablespoons fresh thyme
Begin layering the gratin in the greased pan by placing a layer of slightly-overlapped sliced sweet potatoes. Drizzle ½ cup of the egg-cream mixture over the top of the potato layer and spread into an even layer & top with ½ cup shredded gruyere cheese.
2 pounds sweet potatoes (about 2-3 large sweet potatoes), 6 ounces gruyere cheese
Repeat the layering process with another layer of potatoes, ½ cup egg-cream mixture, ½ cup shredded gruyere. Then add the remaining potatoes, remaining egg cream mixture and remaining gruyere cheese.
Cover the pan with aluminum foil (the top cheese layer shouldn’t touch the foil) and bake for 40 minutes. Then, uncover and bake uncovered for an additional 20 minutes.
Allow to cool for 10 minutes before serving.

Notes

When adding the cream mixture to the eggs, add just a little bit at first and whisk with the eggs. This will help keep the eggs from scrambling and getting chunks of egg in your cream.
I used 2 garlic cloves, but if you’re a garlic-lover, feel free to increase to 3-4 cloves.
If you’re a cheese lover, you can easily increase the Gruyere to 8oz or 10oz. Simply increase the amount of cheese used in each layer.
If you’re nervous about the foil sticking to the cheese, you can add the last layer of cheese once the skillet is uncovered and bakes for the last 20 minutes.