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Simple Sweet Potato Gratin with Cheesy Gruyère and Thyme Recipe

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  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Simple Sweet Potato Gratin is a delicious, cheesy dish made with thinly sliced sweet potatoes layered with gruyere and parmesan cheese, fresh thyme, and seasoned with garlic powder, salt, and pepper. Baked until golden and bubbly, this gratin is rich and buttery without the use of milk or cream, making it a lighter yet decadent twist on a classic comfort food side dish.

Ingredients

Sweet Potatoes and Seasoning

  • 5 medium sweet potatoes – about 2 lbs
  • 2 tablespoons butter – melted
  • 1.5 tablespoons fresh thyme (plus more for serving)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder

Cheeses

  • 1 cup grated gruyere cheese
  • ⅔ cup grated parmesan cheese

Instructions

  1. Prepare the Baking Dish: Preheat your oven to 425°F. Lightly grease a 3-quart gratin dish or a 9×13 baking dish with butter or oil to prevent sticking.
  2. Slice the Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Peel them using a vegetable peeler and discard the peels. Using a mandolin slicer, slice the sweet potatoes into thin, uniform slices about ⅛ inch thick for even cooking.
  3. Toss Potatoes with Seasoning: Place the sliced sweet potatoes in a large mixing bowl. Pour the melted butter over them, then add fresh thyme, kosher salt, ground black pepper, and garlic powder. Toss well to coat all the slices evenly with the butter and seasonings.
  4. Layer the Gratin: Start by layering one-third of the sweet potato slices evenly at the bottom of the prepared baking dish, overlapping slightly. Sprinkle one-third of the combined cheeses (gruyere and parmesan mixed together) over the potatoes. Press down gently to snug the layers. Repeat this layering two more times, finishing with the cheese on top.
  5. Cover and Bake: Cover the gratin with foil, spraying the foil with olive oil spray on the side facing the potatoes to prevent sticking. Place the dish on the middle rack of the oven and bake for 30 minutes.
  6. Bake Uncovered to Brown: Remove the foil and move the gratin to the top rack in the oven. Continue baking uncovered for an additional 10-15 minutes, until the top is golden brown and bubbly.
  7. Cool and Serve: Take the gratin out of the oven and allow it to cool for a few minutes before serving. Garnish with extra fresh thyme if desired for a fragrant finish.

Notes

  • You can use other potatoes such as Yukon Gold or russet potatoes if preferred for this recipe.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat leftovers in the microwave until fully warmed through and the cheese is melted again.
  • For make-ahead instructions, the dish can be assembled and refrigerated before baking.

Find it online: https://emilysplate.com/simple-sweet-potato-gratin-with-cheesy-gruyere-and-thyme-recipe/