Description
A deliciously creamy and cheesy dish made with layers of thinly sliced sweet potatoes, gruyere, and parmesan cheese.
Ingredients
Scale
- 5 medium sweet potatoes
- 2 tablespoons butter
- 1 cup grated gruyere cheese
- 2/3 cup grated parmesan cheese
- 1 tablespoon fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 425 °F and spray or butter a 3 quart gratin dish or 9×13 baking dish with oil or butter to prevent sticking.
- Wash and dry the sweet potatoes really well then peel them using a vegetable peeler and discard the peels. Use a mandolin slicer to slice them into thin slices that are about 1/8 inch thick.
- Place the sliced potatoes into a large mixing bowl and toss them with the melted butter, thyme, salt, pepper and garlic powder. Make sure to get them all nice and coated.
- Layer 1/3 of the sliced potatoes in the bottom of the prepared pan layering them to allow some to overlap. Sprinkle on about 1/3 of the cheese in an even layer. Press down on the potatoes to they are nice and snug then continue until you have three layers, topping the final layer with the remaining cheeses.
- Cover the au gratin with foil, but spray the foil with olive oil spray to prevent sticking and place the coated side of the foil over the potatoes. Bake on the middle rack of the oven for 30 minutes.
- Remove the foil, place the gratin on the top rack of the oven and bake for 10-15 more minutes until it is golden and bubbly.
- Remove, allow to cool for a few minutes and serve!
Notes
- For extra flavor, use higher quality cheese and add more fresh thyme for serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg