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Sweet Potato Gratin

November 10, 2014 by Danelle 6 Comments

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SWEET POTATO GRATIN — Two kinds of potatoes, cream and two cheeses come together in this delicious potato side dish.

Sweet Potato Gratin

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.

Be sure to save this Sweet Potato Gratin recipe to your favorite Pinterest board for later.

Sweet Potato Gratin

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Sweet Potato Gratin

Sweet Potato Gratin


  • Author: Danelle
  • Prep Time: 15 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
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Description

Two kinds of potatoes, cream and two cheeses come together in this delicious potato side dish.


Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, toss together sliced potatoes, slice onion, 1 cup of the cream and the salt and pepper.
  3. 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.
  4. Pour the remaining cream over the potatoes. Top with the remaining Gruyere and the Parmesan cheese.
  5. 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.

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Who Dished It Up First: Adapted from My Recipes.

Filed Under: Fall, Holidays, Seasonal Eating, Side Dishes, Thanksgiving, Vegetables, Winter Tagged With: potatoes, sweet potatoes

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Reader Interactions

Comments

  1. Suzanne

    November 10, 2014 at 1:16 pm

    I love gratins. They’re always a great thing to cook when guests are coming over. They don’t need much attention. Just assemble, put in the oven and away you go to attend to other dishes AND everyone loves them. Great with more formal type meals or your backyard BBQ. Thanks for this one Danelle.

    Reply
  2. Heidi Halstead

    November 10, 2014 at 1:56 pm

    Danelle – can this recipe substitute half&half for the full cream? Or do you think that will make the sauce too runny?

    I’m trying to figure out a way to cut some of the calories from this.

    Also, your picture seems to have some parsley or something else green, not in the ingredient list. Any suggestions?

    Thank you,
    –Heidi Halstead–

    Reply
  3. Joanne

    November 10, 2014 at 5:54 pm

    This sweet potato gratin looks delicious, and a nice change of having all regular potatoes. My hubby, who is not a fan of sweet potatoes, will eat this gratin. Thanks Danelle!

    Reply
  4. Teresa

    November 10, 2014 at 8:18 pm

    I love sweet potatoes and this looks like a dynamite recipe.

    Reply
  5. Misty

    November 23, 2014 at 9:23 am

    Can you substitute a different cheese for the Gruyere? Or better yet is the Gruyere a strong flavored cheese? I’m just picky on my cheeses. Do not goat..Thanks 🙂

    Reply
    • Danelle

      November 23, 2014 at 10:06 am

      Yes Misty, you can substitute cheeses. I don’t think Gruyere is particularly strong, especially in this recipe, and I am not a fan of goat cheese myself. You could even do a combination of cheeses.

      Reply

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Uptown foodie meets real life at Let’s Dish, where I share all my favorite recipes. I keep artisan vinegar in the pantry and a tub of Cool Whip in the freezer. That’s what “uptown foodie meets real life” is all about — making meal time easy, but doing it in style.

 

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