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.
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 9x13-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!