Who can resist a dish that combines the earthy sweetness of sweet potatoes with a creamy, cheesy topping? This creamy sweet potato gratin is a comforting favorite that’s sure to win over even the pickiest eaters. Perfect for cozy family dinners or holiday gatherings, this recipe transforms simple ingredients into a mouthwatering masterpiece. Let’s get started!
Steps
- Begin by preheating your oven to 400°F (200°C) and lightly coat a cast iron skillet with oil or butter. Combine the heavy cream and milk in a bowl and set aside for later use.
- Arrange a layer of thinly sliced sweet potatoes in the skillet. Pour a few tablespoons of the cream mixture over the potatoes, then season with salt, pepper, thyme, and a sprinkling of Gouda and Parmesan cheese.
- Continue layering the remaining sweet potatoes, repeating the process of adding the cream mixture and seasonings. Aim for 6-8 layers, pressing down gently to ensure the potatoes are fully submerged in the cream.
- Cover the skillet with a lid or foil and bake for 30 minutes. Remove the cover and bake for an additional 30-45 minutes until the cream is absorbed, the potatoes are tender, and the top is golden brown. Allow to rest for 15 minutes before serving.
Ingredients
- 3 sweet potatoes, peeled and sliced ? inch thick
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon fresh thyme, roughly chopped
- ½ cup Parmesan cheese, shredded
- 1 ½ cups Gouda cheese, shredded
- ¾ cup milk
- ¾ cup heavy cream
FAQ
- How thin should the sweet potatoes be sliced for the gratin?
- To achieve the best results, slice the sweet potatoes very thinly, approximately ? inch thick, ideally using a mandolin.
- Is it advisable to store thinly sliced sweet potatoes in water before cooking?
- It is not recommended to store sweet potatoes in water as they can become too moist and lose starch, which is not ideal for a gratin.
- How long can leftover sweet potato gratin be stored in the refrigerator?
- Leftover sweet potato gratin can be kept in the refrigerator for up to four days. Reheat it in the oven to enjoy it warm.
- Can sweet potato gratin be frozen, and if so, how does it affect the dish?
- Although you can freeze sweet potato gratin for about a month, keep in mind that both the sweet potatoes and the cream-based sauce might lose some texture and flavor. Use an airtight container for freezing and thaw it overnight in the fridge before reheating.
- What is a useful tool for preparing sweet potato gratin?
- A mandolin is highly recommended for slicing the sweet potatoes uniformly and thinly, which can be challenging to achieve with a regular knife.
Tips
- Use a mandolin to slice your sweet potatoes wafer thin, around ? inch thick. This ensures even cooking and a uniform texture throughout the gratin.
- Avoid soaking the sliced sweet potatoes in water during preparation, as this can cause them to become overly moist and lose the necessary starch for a successful gratin.
- To enhance the flavor, consider using a mix of aged Gouda along with regular Gouda for a richer taste in your gratin.
- If you want to prepare the dish in advance, partially bake it for 30 minutes, let it cool, and store it in the fridge. On the day of serving, finish baking it until heated through and golden on top.
Equipment
- Mandoline Slicer – For cutting the sweet potatoes into uniform, thin slices.
- Cast Iron Skillet – For baking the gratin in the oven.
