Name: Easy Sweet Potatoes Au Gratin
Cook time: 1 h
Total time: 1 h
Yield: 4 Servings
Cuisine: Other
Ingredients: nonstick cooking spray; 1 lb sweet potatoes; salt; black pepper; 0.75 cup heavy cream; 2 sprigs fresh thyme; 1 dash nutmeg; 0.5 oz grated Parmesan cheese; 1 oz grated Gruyere cheese

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Easy Sweet Potatoes Au Gratin

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Ingredients

Warning0 allergens identified

Easy Sweet Potatoes Au Gratin

Instructions

Preheat the oven to 375°F.

Spray a 9-inch square baking dish liberally with nonstick cooking spray.

Peel the sweet potatoes and slice uniformly about 1/8-inch thick. Arrange the slices in the pan in rows, slightly overlapping one another. Sprinkle salt and black pepper over the sweet potatoes.

Pour the heavy cream into a large measuring cup. Add the thyme leaves and nutmeg. Whisk to combine. Pour the mixture over the sweet potatoes.

Sprinkle the grated Parmesan and Gruyere cheeses in an even layer over the sweet potatoes.

Bake the gratin on middle rack of oven until bubbling and browned on top, 40-45 minutes.

Check to see that gratin is done. Remove from oven or add time as needed.

Allow the dish to cool for 10 minutes. Plate and serve.

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Nutrition

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Tips & Tricks (5)

Slice Sweet Potatoes Uniformly 🔪
Use a mandoline slicer to create consistent 1/8-inch slices, ensuring even cooking throughout the gratin and preventing some layers from being mushy while others remain firm.
Infuse the Cream with Fresh Thyme 🌿
Gently warm the heavy cream with fresh thyme sprigs for 5 minutes before building the gratin to extract maximum flavor and aroma into the sauce.
Pre-Toast the Cheese Blend 🧀
Mix your Gruyere and Parmesan together beforehand and lightly toast in a dry pan for 1 minute to enhance nuttiness and prevent the cheeses from clumping when layering.
Season Each Layer Strategically 🧂
Season the sweet potato slices and cream mixture between each layer rather than just at the end, ensuring balanced flavor throughout rather than only at the top and bottom.
Cover Then Uncover for Perfect Texture ✨
Bake covered with foil for 30 minutes to trap steam and cook the potatoes through, then uncover for the final 15-20 minutes to achieve a golden, crispy cheese crust on top.