Sweet Potato Gratin
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I have never been a fan of sweet potato casseroles for Thanksgiving. That was until I attended a Utah blogger get-together and sampled this sweet potato gratin from another fellow blogger.
All the sweet potato or yam casseroles I have had before have been super sweet or candied. They tend to be way too sweet for me, and the texture of the sweet potatoes tends to be too soft.
This sweet potato dish is more on the savory side. Thin slices of sweet potatoes are layered between a creamy mixture of goat cheese, half-and-half, and thyme. Salt and pepper are in there, too, along with Parmesan cheese. I don’t know how you can lose if goat cheese is involved.
I love goat cheese, thyme, and Parmesan cheese. They are a great combination with those sweet potatoes. no canned yams or sweet potatoes used in this version. You use fresh sweet potatoes and slice them thin. It’s a much better texture in my book. Give this dish a try. I really think you’ll love it!
Ingredients to Make Sweet Potato Gratin
- ORANGE-FLESHED SWEET POTATOES OR YAMS
- SALT AND FRESH-GROUND BLACK PEPPER
- GOAT CHEESE
- HALF AND HALF
- DRIED THYME
- GRATED PARMESAN
Instructions to Make Sweet Potato Gratin
Preheat your oven to 375°F. Set the goat cheese on the counter to soften at room temperature for easy mixing later.
Prepare a 3-4 quart casserole dish by spraying it with non-stick cooking spray. Peel the sweet potatoes and slice them into 1/4-inch rounds—try not to make them too thick, as thinner slices will cook more evenly. If you have a mandoline, it’s perfect for achieving consistent slices.
Combine the softened goat cheese, half-and-half, and thyme in a medium bowl. Whisk until smooth and creamy. If the goat cheese is still firm, you can microwave it in 10-second intervals to soften it further, making it easier to blend.
Layer half of the sweet potato slices in the casserole dish and season them lightly with salt and pepper. Spread half of the goat cheese sauce over the top, followed by a sprinkle of half the Parmesan cheese. Repeat the process with the remaining sweet potatoes, seasoning again with salt and pepper, followed by the rest of the goat cheese mixture and Parmesan.
Cover the dish tightly with foil and bake in the preheated oven for 1 hour or until the sweet potatoes are tender when pierced with a fork. Remove the foil and bake for an additional 20 minutes or until the top is golden brown and bubbly. Serve the gratin hot for a deliciously creamy, cheesy side dish.
Frequently Asked Questions
Can I use a different cheese instead of goat cheese?
Yes, you can substitute goat cheese with cream cheese or a soft cheese like ricotta if you prefer. Each will give a slightly different flavor and texture, but they all work well in this gratin.
Can I make this sweet potato gratin in advance?
Absolutely! You can prepare the gratin up to the baking stage, cover it tightly with plastic wrap, and store it in the refrigerator for up to 24 hours. When ready to bake, allow the dish to come to room temperature and then bake as instructed.
Can I use a different herb besides thyme?
Yes, fresh rosemary, sage, or even a sprinkle of nutmeg can add a different but complementary flavor to the dish. Just be mindful of the amount, as some herbs can be strong.
How do I know when the gratin is fully cooked?
The gratin is ready when a fork or knife easily pierces the sweet potatoes without resistance. The top should also be nicely browned. After removing the foil, an additional 20 minutes should create a golden, bubbly finish.
Can I substitute regular potatoes for sweet potatoes?
Yes, regular potatoes can be used, though this will alter the dish’s flavor and sweetness. You may also want to adjust the cooking time slightly, as regular potatoes might need a bit longer.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the oven at a low temperature (around 300°F) or microwave in short intervals until warmed through.
Can I use fresh thyme instead of dried?
Yes, fresh thyme is a great choice for this sweet potato gratin! Fresh thyme adds a more vibrant and aromatic flavor than dried thyme. You’ll want to use about three times as much fresh thyme as you would dried (so the recipe calls for 2 teaspoon of dried thyme, use 2 tablespoon of fresh thyme leaves). Be sure to strip the leaves off the stems and chop them finely before adding to the dish for the best flavor distribution.
FOR MORE RECIPES LIKE THIS, TRY:
- Market Street Au Gratin Potatoes
- Easy Potatoes Au Gratin
- Cheesy Au Gratin Potatoes
- Shredded Potatoes Au Gratin
Sweet Potato Gratin
Real Mom Kitchen
Equipment
Ingredients
- 3 lbs orange-fleshed sweet potatoes or yams
- salt and fresh-ground black pepper to taste
- 10 oz soft goat cheese
- 1 cup half and half
- 2 tsp dried thyme
- 1 ½ cups grated Parmesan
Instructions
- Preheat oven to 375 degrees. Set goat cheese on the counter and let it soften at room temperature.
- Spray a 3-4 quart casserole dish with with non-stick spray.
- Peel the sweet potatoes and cut into slices about 1/4 inch thick. (Don’t make them too thick or they will take longer to cook.) I use my madoline to do this.
- Add the softened goat cheese to a bowl along with the half and half and the thyme. Whisk together until smooth. (You can put the goat cheese in the microwave and heat in 10 second intervals until it’s soft to make this easier to mix.)
- Place half of the the sweet potatoes in the baking dish. Season with salt and pepper. Spread half the goat cheese mixture over the sweet potatoes. Then sprinkle on half the grated Parmesan.
- Layer the remaining sweet potatoes in the dish and season with salt and pepper. Spread the remaining goat cheese mixture over the potatoes and sprinkle with the remaining Parmesan cheese.
- Cover the dish tightly with foil. Bake for 1 hour at 375 degrees (or until the sweet potatoes are quite soft when you stick a fork in them.)
- Remove foil and bake 20 minutes more, until the sweet potatoes are very soft and the top is nicely browned. Serve hot.
Nutrition
Recipe adapted from Kalyn’s Kitchen.
