Sweet potato and cheese gratin is a comforting dish that brings together the natural sweetness of sweet potatoes with the rich, creamy goodness of cheese. It's a perfect side dish for family gatherings or a cozy weeknight dinner. This dish has its roots in French cuisine, where 'gratin' refers to a dish that is baked with a golden crust. It's a great way to enjoy sweet potatoes in a new and delicious form, and it's sure to be a hit with both kids and adults alike.
This sweet potato and cheese gratin pairs wonderfully with roasted chicken or turkey, making it an excellent choice for holiday meals. For a lighter option, serve it alongside a fresh green salad with a tangy vinaigrette to balance the richness of the gratin. If you're looking for a vegetarian meal, consider serving it with a side of sautéed greens or steamed broccoli.
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Oven Baked Sweet Potato and Cheese Gratin
Servings: 6
Ingredients
3 large sweet potatoes, peeled and sliced thinly
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
2 tablespoons butter
Fresh parsley, chopped, for garnish
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
2 tablespoons butter
Fresh parsley, chopped, for garnish
Directions
Preheat your oven to 375°F (190°C).
Grease a 9x13-inch baking dish with butter.
In a small saucepan, combine the heavy cream, minced garlic, salt, pepper, and nutmeg. Heat over medium heat until just simmering, then remove from heat.
Layer half of the sliced sweet potatoes in the prepared baking dish.
Pour half of the cream mixture over the sweet potatoes.
Sprinkle half of the cheddar cheese and half of the Parmesan cheese over the top.
Repeat the layers with the remaining sweet potatoes, cream mixture, and cheeses.
Dot the top with small pieces of butter.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the sweet potatoes are tender.
Let the gratin cool for a few minutes before garnishing with fresh parsley and serving.
Variations & Tips
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For a different flavor profile, try using Gruyère cheese instead of cheddar. You can also add a layer of caramelized onions between the sweet potato layers for added sweetness and depth. If you prefer a bit of heat, sprinkle some red pepper flakes into the cream mixture. For a lighter version, substitute half of the heavy cream with milk or use a lower-fat cheese.