How to Make Sweet Potato Au Gratin
Sweet potato au gratin is hands down my favorite side dish on Thanksgiving. The sweet potatoes pair perfectly with the garlic, thyme and gruyere cheese. It’s baked to perfection in a garlic and thyme cream sauce. It can’t get any better!
I like the traditional sweet potato casserole that’s served on Thanksgiving but sometimes I don’t want a sweet side dish and this replacement became permanent after the first time I made it. It’s garlicy, cheesy, creamy and rich. It’s magical.
Ever since I made this many years ago it became a staple in our Thanksgiving menu. After you try this you’ll understand why I never went back to the traditional sweet potato casserole dish.
I’m excited to share this recipe so you can enjoy it during your Thanksgiving dinner as well!
What is Sweet Potato Au Gratin?
This side dish is made with sliced sweet potatoes and layered with gruyere cheese then a garlic and thyme infused cream is poured on top and sprinkled with more gruyere cheese and baked to perfection.
How to Make Sweet Potato Au Gratin
Ingredients
- 2 cups of heavy cream
- 3 large cloves of garlic, minced
- 2 pounds sweet potatoes, peeled and sliced about 1/8-inch thick
- 1½ teaspoons chopped fresh thyme
- Salt and freshly cracked pepper, to taste
- 2 cups shredded Gruyère cheese
Instructions
- Preheat the oven to 400 degrees. In a saucepan bring cream, garlic and thyme just to a simmer. Remove from heat, add a pinch of salt and set aside. Butter a 9×13-inch gratin dish or shallow casserole dish and set aside.
- In the buttered casserole dish, spread 1/4 of the sliced sweet potatoes out in a single, overlapping layer. Sprinkle the potatoes with salt, pepper and then about ½ cup of the grated cheese. Repeat until you are left with only ½ cup cheese and use the last of the sweet potatoes to make one final layer on top. Stir the garlic cream mixture then pour it evenly over the top of the gratin, being sure to cover the top layer of sweet potatoes. Shake the dish gently to distribute the cream. Sprinkle the remaining cheese over the top.
- Cover with foil and bake in the middle of the oven for 30 minutes.
- Remove the foil and place the dish on the top rack of the oven and bake for an additional 20 minutes or until the top is nicely browned and the potatoes are tender when pierced with a sharp knife. Remove from the oven and allow to cool for 30 minutes before cutting into. Enjoy!
# Tips
If you want a deeper brown color on top just place it under the broiler for just a few minutes. Watch closely though!
I’m so excited for you to try this recipe out. It’s my favorite side dish for Thanksgiving and I hope it makes a permanent stay on your Thanksgiving table!
Did you get to try this recipe? I would love to hear from you! Please leave me a comment. <3
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Sweet Potato Au Gratin
Ingredients
- 2 cups of heavy cream
- 3 cloves of garlic minced
- 2 pounds sweet potatoes peeled and sliced about 1/8-inch thick
- 1½ teaspoons chopped fresh thyme
- Salt and freshly cracked pepper to taste
- 2 cups shredded Gruyère cheese
Instructions
- Preheat the oven to 400 degrees. In a saucepan bring cream, garlic and thyme just to a simmer. Remove from heat, add a pinch of salt and set aside. Butter a 9×13-inch gratin dish or shallow casserole dish and set aside.
- In the buttered casserole dish, spread 1/4 of the sliced sweet potatoes out in a single, overlapping layer. Sprinkle the potatoes with salt, pepper and then about ½ cup of the grated cheese. Repeat until you are left with only ½ cup cheese and use the last of the sweet potatoes to make one final layer on top. Stir the garlic cream mixture then pour it evenly over the top of the gratin, being sure to cover the top layer of sweet potatoes. Shake the dish gently to distribute the cream. Sprinkle the remaining cheese over the top.
- Cover with foil and bake in the middle of the oven for 30 minutes.
- Remove the foil and place the dish on the top rack of the oven and bake for an additional 20 minutes or until the top is nicely browned and the potatoes are tender when pierced with a sharp knife. Remove from the oven and allow to cool for 30 minutes before cutting into. Enjoy!
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