If you’re looking for a fresh take on a Thanksgiving classic, this sweet potato gratin is a new way to serve sweet potatoes this holiday season!
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I love sweet potato casserole, this isn’t hating on that. But for those of us who like to try tweaking one of the classic holiday dishes, this is perfect. At our house, it’s one of those experiments that got promoted to showing up on every Christmas dinner table! It’s creamy and rich and everything you’d want in a gratin, but with the surprising sweetness of sweet potatoes.
As you can tell from one look, this recipe uses both russet potatoes
You have to watch the cream so carefully. Seriously, don’t start cutting potatoes. It will boil over if you turn your back.
This recipe is pretty easy, it just takes time. It’s a good one to start first, then finish cooking the rest of the meal while it bakes.
Sweet Potato Gratin
- 6 cups heavy cream
- 1 bay leaf
- 2 sprigs of thyme
- 12 sage leaves (fresh)
- 2 lbs sweet potatoes
- 1 1/2 – 2 lbs russet potatoes
- 1 1/4 cup grated Parmesan
- salt & pepper
- Preheat the oven to 375°F. Heat the cream in a medium saucepan over medium heat until just boiled. Remove from heat and add the bay leaf, thyme sprigs, and sage leaves. Stir to cover the herbs, then cover and let sit for at least 30 minutes.
- Meanwhile, slice the potatoes into 3/16th-inch ovals. This is easiest on a mandoline, I can’t recommend it enough! Remove the herbs from the cream after 30 minutes.
- Line the bottom of a 9×13 glass pan with a layer of sweet potatoes. Sprinkle with salt, pepper, and a generous helping of cheese, then pour about a cup of cream over the potatoes.
- Repeat with russet potatoes, then alternate the two until you reach the top. If you place them overlapping (like the bottom layer photo above), you’ll get about four layers. Spread them more if you want more layers, but I like the overlapping because it stays together a bit better when serving.
- When all potatoes have been layered in, cover with a generous portion of salt, pepper, and cheese, then top with cream. Don’t fill liquid to the very top, or else you’ll never get the dish in the oven in one piece.
- Cover with aluminum foil and bake 45 minutes. Remove the foil and bake another 20-25 minutes, until the top has browned a bit.
This sweet potato gratin makes a fantastic side dish for any holiday table! What’s on your list for Thanksgiving dinner this year?? I’m dreaming of these honey butter rolls and balsamic brussels sprouts too!