Sweet Potato Gratin Recipe
This delightful Sweet Potato Gratin draws inspiration from the classic French dish, Pommes Anna. It features layers of tender, thinly sliced sweet potatoes enveloped in a luscious, creamy texture, all enhanced by the indulgent richness of melted Gruyere cheese on top.
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Ingredients
- Olive oil spray
- 2 pounds sweet potatoes
- Fresh black pepper
- 1 ounce finely grated Parmesan cheese
- 3/4 cup grated Gruyere cheese
- 2 tablespoons melted butter
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
Instructions
- 1
Begin by setting your oven temperature to 425°F. Lightly spray a round pie dish or any 6-cup gratin dish with olive oil to prepare it for baking.
- 2
Remove the skins from the sweet potatoes and slice them as thinly as possible; I achieved a thickness of 1/8 inch using a mandolin. Place the slices into a large mixing bowl and incorporate the melted butter, thyme, salt, and pepper according to your preference. Gently mix to ensure that each slice is thoroughly coated.
- 3
Take a handful of the potato slices and lay them evenly across the bottom of the baking dish. Continue to add more layers, one handful at a time, pressing down on the slices to maintain an even thickness throughout. After all the slices are arranged, gently press down to compact them slightly.
- 4
Evenly distribute the Parmesan and Gruyere cheese over the top layer. Spray one side of a sheet of aluminum foil with olive oil, then cover the dish with the foil, ensuring the oiled side is facing down to prevent the cheese from adhering.
- 5
Bake the gratin in the preheated oven for 30 minutes. Remove the foil and continue baking until the potatoes are tender when tested with a knife and the cheese is nicely melted, which should take about an additional 15 minutes.
- 6
Allow the gratin to rest for 5 minutes before slicing and serving.