Sweet Potato Gratin Cheese

This creamy sweet potato gratin is the kind of rich, comfort dish that instantly dresses up a holiday table but shines just as brightly at a casual Sunday supper. I love the way earthy sweet potatoes, fresh herbs, and two cheeses melt together in layers, picking up spice and aroma in every bite. It is the first side to disappear at any family gathering.

I still remember the first time I brought this gratin to Thanksgiving dinner. My aunt immediately asked for the recipe and now brings it herself each year. The gentle spices and good grating of Gruyère really win people over.

Ingredients

• Unsalted butter: softened for flavor and easy spreading choose high-fat European butter for lushness
• Fresh garlic: chopped to add sharpness and aroma always use plump firm cloves
• Fresh thyme leaves: chopped for vibrant herbal perfume pick sprigs that are soft and green
• Fresh sage leaves: chopped for earthy flavor choose small leaves for tenderness
• Kosher salt: helps balance and draw out flavors
• Heavy cream: creates richness and silky texture look for high-fat cream
• Whole milk: thins the mixture just enough use the freshest milk possible
• Ground cinnamon: gives a warm backdrop choose a brand with strong aroma
• Ground nutmeg: for nutty spicy notes always grate fresh for best results
• Large eggs: bind everything together buy free-range for best flavor
• Grated Parmesan: adds umami depth select wedges to grate by hand
• Freshly ground black pepper: for peppery bite grind just before using
• Sweet potatoes: peeled and sliced thinly choose firm orange-fleshed varieties
• Shredded Gruyère cheese: offers melting quality and nuttiness buy a block to shred yourself

Instructions

Prepare the Baking Dish:

Butter a two-quart casserole dish using soft butter to ensure the gratin does not stick and gets a golden crust

Infuse the Cream:

Melt unsalted butter over medium heat until foaming has subsided then add chopped garlic cooking only until fragrant Stir in chopped thyme and sage plus kosher salt letting everything sizzle for under a minute Add heavy cream whole milk cinnamon and nutmeg Bring it all to a gentle simmer to thicken and infuse with herb and spice flavors Remove from heat before boiling

Temper and Combine the Eggs:

Beat eggs in a medium bowl Slowly add one cup of the hot cream mixture into the eggs whisking constantly so they do not scramble Pour the tempered egg mixture back into the saucepan and whisk until fully blended Stir in most of the Parmesan cheese and add freshly ground pepper to taste

Layer the Gratin:

Arrange sliced sweet potatoes across the bottom of your prepared dish Let the slices overlap slightly to help hold the shape Sprinkle with salt Layer shredded Gruyère on top then spoon on some of the cream egg mixture Repeat layering three more times Always end with a layer of cream on top Sprinkle the last of the Parmesan across

Bake the Gratin:

Butter a piece of foil and cover the dish snugly Bake at three seventy five degrees for thirty minutes so the potatoes can soften Remove foil and continue baking uncovered until golden and bubbling at the edges Potatoes should be fully tender when pierced Let it cool slightly before serving

My favorite part of this recipe is the moment you cut in and catch those wafts of thyme and sage with the golden bubbling cheese I will never forget my mom sneaking spoonfuls straight from the pan when she thought no one was looking It is our feel-good winter luxury

Storage Tips

Store leftovers tightly covered in the fridge for up to four days The gratin retains its creamy texture and flavor and can be gently reheated covered in a low oven If freezing allow to cool fully then wrap well It is best to thaw overnight and reheat uncovered to crisp the top

Ingredient Substitutions

Substitute Gruyère with Swiss or Emmental for a similar melt and taste If you run out of fresh herbs dried thyme and sage can be used just reduce the amount Parmesan can be swapped for pecorino for a saltier touch

Serving Suggestions

This gratin pairs perfectly with roasted poultry beef or even a simple green salad For vegetarian mains try it alongside lentil loaf or mushrooms on toast Garnish with more fresh herbs or a light sprinkle of crushed walnuts for crunch

Cultural and Seasonal Notes

Gratin comes from the French culinary tradition and originally refers to a baked dish with a browned crust Sweet potatoes add a modern and nutritious twist to this classic The dish is perfect for Thanksgiving Christmas or any chilly day that craves comfort

Seasonal Adaptations

Swap sage for rosemary in spring Add thinly sliced apples for autumn versions Try a splash of orange zest during winter holidays

Success Stories

One friend added caramelized onions for depth and declared it their new favorite Another baked it in single-serve ramekins for an elegant dinner party presentation Kids love the creamy texture and sweet flavor pairing

Freezer Meal Conversion

Build the gratin but stop before baking Cover and freeze for up to a month Bake straight from frozen covered for an hour then finish uncovered This makes weeknight entertaining easy and stress-free

This sweet potato gratin is sure to become a new seasonal classic on your table. Enjoy the balance of comfort and elegance in every bite.

Recipe FAQs

→ What types of sweet potatoes work best?

A mix of purple, orange, and white sweet potatoes adds color and flavor depth, but any variety will work well.

→ Can I substitute Gruyère with another cheese?

Yes, Swiss or Emmental can be used for a similar flavor if Gruyère is unavailable. Fontina also works well.

→ How do I get evenly sliced potatoes?

Use a mandoline or a sharp knife to slice potatoes about 1/8 inch thick for uniform texture and cooking.

→ How do I know when the dish is done?

The gratin is ready when the top is golden, bubbly, and the potatoes are fork-tender in the center.

→ Can this be made in advance?

Yes, assemble ahead and refrigerate. Bake when ready to serve, or reheat gently if fully baked earlier.