As the weather begins to nip and the days become even shorter, I find myself looking for new ways to cook sweet potatoes, which, no matter the season, remain one of my very favorite vegetables. They are simple perfection roasted with a bit of salt and pepper and perhaps a sprinkling of brown sugar, yet I’m always on the hunt for more creative applications. This Sweet Potato Gratin recipe is still simple really; at its heart a seasonal variation to the classic potatoes au gratin, spiced with garlic and thyme, and sure to become a seasonal favorite.
- 2 lbs sweet potatoes, cleaned and peeled
- 1/2 cup Gruyere cheese, grated
- 1/2 cup sharp cheddar cheese, grated
- 1-1/2 cups heavy cream (can substitute with half-and-half)
- 1 tbsp fresh garlic, finely minced
- 4 sprigs fresh thyme, removed from stems and finely chopped
- 1/2 tsp ground nutmeg
- kosher salt and freshly-ground black pepper, to taste
- Preheat the oven to 375 degrees F. In a sauce pan, heat the cream, garlic, thyme and nutmeg over medium-heat until heated through. Season with salt and pepper. Do not let come to a boil.
- Meanwhile, using a sharp knife or a mandolin, carefully slice the sweet potatoes horizontally into thin rounds, about 1/8 inch thick. In a casserole dish, place the sweet potatoes in a single layer in an overlapping pattern. Sprinkle with a third of the Gruyere and cheddar cheese. Repeat with two more layers. Slowly pour the cream mixture over the potatoes, letting it sink in amongst the layers.
- Bake for 34-40 minutes, until the potatoes are fork tender and the cheese is bubbly. Let stand for ten minutes. Serve warm.