Name: Sweet Potato Gratin
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 3 tbsp. unsalted butter, softened, divided, plus more for foil -; 4 tsp. cloves garlic, chopped -; 2 tbsp. chopped fresh thyme leaves, plus more for serving -; 1 tbsp. chopped fresh sage leaves -; Kosher salt -; 1 c. heavy cream -; 3/4 c. whole milk -; 1/4 tsp. ground cinnamon -; 1/4 tsp. ground nutmeg -; 2 large eggs -; 3/4 c. grated Parmesan (about 2 oz.), divided -; Freshly ground black pepper -; 2 lb. sweet potatoes (mix of purple, orange, and white), peeled and sliced 1/8" thick -; 2 2/3 c. shredded Gruyère cheese (about 8 1/2 oz.), divided -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sweet Potato Gratin

1. 3 tbsp. unsalted butter, softened, divided, plus more for foil -

2. 4 tsp. cloves garlic, chopped -

3. 2 tbsp. chopped fresh thyme leaves, plus more for serving -

4. 1 tbsp. chopped fresh sage leaves -

5. Kosher salt -

6. 1 c. heavy cream -

7. 3/4 c. whole milk -

8. 1/4 tsp. ground cinnamon -

9. 1/4 tsp. ground nutmeg -

10. 2 large eggs -

11. 3/4 c. grated Parmesan (about 2 oz.), divided -

12. Freshly ground black pepper -

13. 2 lb. sweet potatoes (mix of purple, orange, and white), peeled and sliced 1/8" thick -

14. 2 2/3 c. shredded Gruyère cheese (about 8 1/2 oz.), divided -

How to cook deliciously - Sweet Potato Gratin

1. Stage

Preheat oven to 375°. Butter a 2-quart casserole or gratin dish with 1 tablespoon butter. In a small saucepan over medium heat, melt 2 tablespoons butter. When butter stops foaming, add garlic and cook, stirring, until fragrant, about 30 seconds. Add thyme, sage, and 1/2 teaspoon salt and cook, stirring occasionally, until heated through, about 30 seconds. Add cream, milk, cinnamon, and nutmeg. Bring to a simmer (do not let boil) and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.

2. Stage

In a medium bowl, beat eggs. Transfer 1 cup cream mixture to a liquid measuring cup or bowl with a spout. Whisking constantly, slowly stream cream mixture into eggs a few tablespoons at a time until incorporated. Add egg mixture to saucepan with remaining cream mixture and whisk until combined. Whisk in 1/2 cup Parmesan.

3. Stage

Line bottom of prepared dish with a layer of potatoes, slightly overlapping slices; season with a pinch of salt. Top with 2/3 cup Gruyère and 2/3 cup cream mixture. Repeat 3 times, ending with cream mixture. Top final layer with remaining 1/4 cup Parmesan.

4. Stage

Butter a piece of foil and tightly cover dish. Bake gratin 30 minutes, uncover, and continue to bake until sides are bubbling and golden brown, about 30 minutes more. Top with thyme.