I’m a huge fan of sweet potatoes, but the rest of my family doesn’t generally care for them (crazy!). Enter this Sweet Potato Gratin. My family devoured it and I didn’t hear one complaint about the sweet potatoes.
Except for my youngest, no one in my family even likes sweet potato fries. Seriously.
But sometimes, I just go right ahead and buy them, thinking there must be a way to serve them up that everyone will love.
Well let me tell you, this was it! In fact, they commented through the entire meal about how good it was. I think the combination of sweet and Russett potatoes in this dish helped win them over.
The cream and cheese bake up into a delicious, bubbly sauce that’s lick your plate good!
I’m sure you could use a different cheese in place of the Gruyere, but I must say, it was an absolutely perfect choice for this dish. I’ve already added this dish to my Thanksgiving menu.
Sweet Potato Gratin
- 4 cups thinly sliced sweet potatoes (about 2 large potatoes)
- 4 cups thinly sliced russet potatoes (about 2 large potatoes)
- 1/2 cup thinly slice onion
- 2 cups heavy cream, divided
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 cups (8 oz.) shredded Gruyere cheese
- 1/2 cup shredded Parmesan cheese
- Preheat oven to 400 degrees. Lightly grease a 9×13 inch baking dish.
- In a large bowl, toss together sliced potatoes, slice onion, 1 cup of the cream and the salt and pepper.
- Layer half of the potatoes in the bottom of the prepared dish. Top with half of the Gruyere cheese. Layer the rest of the potatoes over the Gruyere, pouring any extra cream from the bowl into the baking dish.
- Pour the remaining cream over the potatoes. Top with the remaining Gruyere and the Parmesan cheese.
- Cover with foil and bake for 40 minutes. Uncover and bake 15-20 more minutes, until potatoes are tender and cheese is golden brown. Let stand 5-10 minutes before serving.
Be sure to save this delicious side dish to your favorite Pinterest board for later.
Never miss a Let’s Dish Recipe:
If you love this recipe, you might also like:
Who Dished It Up First: Adapted from My Recipes.