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Sweet Potatoes au Gratin Recipe

Sweet Potatoes au Gratin Recipe
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★★★★★

4.8 from 24 reviews

A rich and creamy Sweet Potatoes au Gratin recipe featuring thinly sliced sweet potatoes baked with a decadent cheese and cream sauce, lightly flavored with garlic, shallots, thyme, nutmeg, and topped with toasted pecans for a delightful crunch.

Ingredients

Scale

Potatoes

  • 4 sweet potatoes (around 1400g)

Cheese & Cream Sauce

  • 1 tbsp butter
  • 1 shallot, finely diced
  • 1 clove garlic, finely diced
  • 3 sprigs fresh thyme, leaves removed
  • 350 ml heavy cream
  • 150 g grated Gruyere, divided
  • 20 g grated Parmesan
  • 1 tsp nutmeg
  • Salt, to taste
  • Black pepper, to taste

Topping

  • 20 g roughly chopped pecans

Instructions

  1. Prepare the sweet potatoes: Wash and peel the sweet potatoes thoroughly to remove any dirt or skin. This ensures a smooth texture after baking.
  2. Slice the sweet potatoes: Preheat the oven to 425°F (220°C). Using a mandoline set to about 4 millimeters, slice the sweet potatoes into uniform thin slices for even cooking.
  3. Arrange the potatoes: In a cast-iron skillet or an oven-safe dish, arrange the sweet potato slices in a spiral pattern, starting with the smaller slices at the bottom to create an even and attractive layering.
  4. Prepare the aromatic base: Finely dice the shallot and garlic. Remove the thyme leaves from their stems. In a pan, melt the butter and sauté shallots, garlic, and thyme leaves until fragrant and lightly softened.
  5. Make the cheese sauce: Pour the heavy cream into the pan with the sautéed aromatics. Add half of the grated Gruyere and all of the Parmesan. Stir continuously until the cheese melts and combines smoothly. Season the sauce with nutmeg, salt, and black pepper to taste. Let the sauce simmer gently until it thickens slightly.
  6. Combine and bake: Pour the prepared cheese sauce evenly over the arranged sweet potato slices in the baking dish. Bake in the preheated oven for approximately 40 minutes until the potatoes become tender.
  7. Add the pecans and finish baking: About 5 minutes before the end of the baking time, sprinkle the roughly chopped pecans over the top of the dish to toast them lightly and add a crunchy texture. Continue baking until the top is golden-brown and bubbly.
  8. Garnish and serve: Optionally, garnish with a fresh sprig of thyme before serving. Serve hot and enjoy your creamy, flavorful Sweet Potatoes au Gratin!

Notes

  • Use a mandoline for even, thin slices to ensure uniform cooking.
  • Gruyere and Parmesan provide a rich, nutty flavor but can be substituted with other similar cheeses if needed.
  • Toast pecans just before finishing the bake to keep them crunchy.
  • Adjust seasoning with salt and pepper after adding the cream to suit your taste.
  • For a lighter version, you can replace heavy cream with half-and-half or milk, but the texture will be less rich.

Nutrition

Keywords: sweet potatoes au gratin, sweet potato casserole, cheesy sweet potatoes, baked sweet potatoes, holiday side dish, vegetarian potato recipe

Find it online: https://cheframiflavor.com/sweet-potatoes-au-gratin-recipe/