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Every time I whip up this Sweet Potato Gratin, my whole place smells amazing. Those soft layers of sweet potato get all cozy with a creamy sauce loaded with herbs, and the cheesy top is just begging you to dive in. Anytime I bring this to a potluck, there's nothing left but the empty dish. With the mix of thyme, garlic, and rosemary, this is comfort on a plate.
Irresistible Sweet Potato Gratin
I've baked a ton of gratins, and honestly, this one's a standout. The creamy white sauce wraps every bit of sweet potato, and those herbs just kick the flavor up a notch. Watching everyone swoop in for seconds and fight for the last bit of the crispy cheese is my favorite part. Best of all, Reynolds Wrap® cuts down cleanup so I can actually relax at the table.
Must-Haves for This Dish
- Reynolds Wrap® Heavy Duty Foil: Keeps cleanup a breeze every time.
- Gruyere & Parmesan Cheese: Together, these cheeses bring serious melty goodness.
- Sweet Potatoes: Go for big orange ones for the silkiest texture.
- Whole Milk & Cream: That dreamy sauce owes it all to these.
- Fresh Thyme & Rosemary: Try for fresh—they really brighten things up.
- Garlic & Shallots: Your kitchen will thank you for these.
Let’s Make It Happen
- Pop It In the Oven
- Let your gratin bake covered at 350°F for 60 minutes, then take off the foil, scatter more cheese, and broil so the top turns beautifully golden and crisp.
- Stack the Layers
- Line your pan with foil, pour in some sauce, lay down potato slices, and end by spooning the rest of the sauce over it all.
- Get Those Potatoes Ready
- Slice your potatoes super thin—about 1/8 inch makes the layers awesome.
- Sauce Things Up
- Sauté shallots with butter, toss in garlic and herbs, then whisk in a mix of milk and cream plus flour. Melt both cheeses in until it’s rich and velvety.
Best-Kept Tricks
Take your time to get even potato slices. Go for fresh herbs if you've got them, but don’t stress if you only have dried. Press the foil down tight so the sauce stays luscious. Let it chill for around 30 minutes before slicing in. Every once in a while I use straight-up heavy cream. You only live once, right?
Perfect Pairings for Your Gratin
This dish just works with all the big holiday hits—think roast turkey, a glazed ham, even lamb if you’re feeling fancy. A simple salad adds some freshness that really lifts all the rich flavors. Grab a glass of buttery white wine and your meal will feel simply special.
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Frequently Asked Questions
- → Can I make this in advance?
Yes, prepare the sauce and slice the potatoes the day before. Keep them in the fridge separately. Assemble and bake fresh before serving.
- → Why are my potatoes staying tough?
Ensure the slices are around 1/8 inch thick. Bake the dish covered, checking for tenderness. Add extra time if needed until the potatoes are soft.
- → Can I switch the cheeses?
Parmesan and gruyere are ideal, but cheddar or fontina work well too. Choose well-melting cheeses for perfect results.
- → How do I keep the sauce smooth?
Add the milk slowly while whisking on medium heat. Stir constantly and avoid boiling once the cheese is in, keeping it silky.
- → Is it okay to freeze leftovers?
You can freeze it for up to 2 months, though the texture may change slightly. Thaw overnight and rewarm covered in the oven.