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Sweet Potato Gratin

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A delightful blend of creamy sweet potatoes, rich cheeses, and aromatic herbs, perfect for cozy dinners and festive gatherings.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled, rinsed, and thinly sliced into 1/8” rounds
  • 4 tbsp butter
  • 2 cloves garlic, minced
  • 1 small red onion, finely diced
  • 1 tbsp all-purpose flour
  • 1 cup heavy cream
  • 1 cup half and half or whole milk
  • 1/2 tbsp finely chopped fresh rosemary leaves
  • 1 tsp smoked paprika
  • 1/4 tsp ground sage
  • 1/2 tsp Diamond Kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp freshly grated nutmeg
  • 1/3 cup grated asiago cheese
  • 1 cup smoked gouda cheese, shredded (divided)
  • 1 cup Colby Jack cheese, shredded (divided)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Melt butter in a large saucepan over medium heat.
  3. Add garlic and onions, and cook stirring occasionally until softened, about 5 minutes.
  4. Add the flour and stir well to combine. Cook 1 minute, stirring occasionally.
  5. Slowly whisk in the heavy cream and half and half to combine.
  6. Bring heat to medium-high and cook 3-4 minutes, stirring occasionally until slightly thickened.
  7. Stir in asiago cheese, fresh chopped rosemary, smoked paprika, ground sage, salt, pepper, and nutmeg. Remove from heat and allow to cool to room temperature.
  8. Grease a baking dish with butter or cooking spray, and arrange the potatoes in a circular pattern.
  9. Once sauce is fully cooled, stir in half of the Colby Jack cheese and half of the smoked gouda cheese to combine.
  10. Pour sauce over potatoes, and top with the remaining cheeses.
  11. Cover the dish tightly with foil, and bake for 45-50 minutes, or until potatoes are tender.
  12. Once tender, remove the foil and bake an additional 15-20 minutes, until golden brown.
  13. Let rest for 10-15 minutes, and serve warm.

Notes

For extra browning, bake longer uncovered or briefly broil. Can be assembled in advance and refrigerated.

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