This amazing sweet potato gratin has fresh herbs, gruyère cheese, and prosciutto. Its sweet and savory flavors are perfect for the holidays.
If you’re a fan of our delicious Sweet Potato Gratin, you’re in for a treat with our Fig Tart With Phyllo, Phyllo Cup Appetizers, and Roasted Cabbage with Bacon, Raisins, and Garlic!
Why this recipe sings
Here is what you need.
- Sweet potatoes—You can use any variety. A fun idea is to mix red sweet potatoes with purple ones for a colorful dish.
- Gruyère cheese—I love this nutty, slightly sweet cheese. I love the Cretan version of Gruyere called graviera.
- Prosciutto cubetti—I wanted to use prosciutto in this recipe because I love it so much. It usually comes very thinly sliced and is hard to cut into small uniform pieces. Prosciutto cubetti came to the rescue. It is pre-cut into perfectly sized pieces that are thick enough and ideal for this dish. Prosciutto cubetti is widely available in grocery stores and supermarkets. Substitute with pancetta or bacon.
- Butter— I always use salted butter unless the recipe specifies unsalted. You may use your favorite butter.
- Heavy cream— For a lighter au gratin, you may use half and half or milk.
- Eggs— fresh, organic, free-range eggs are always a great choice. You should get what is best within your budget.
- Fresh sage and thyme— The ultimate herbs of the season. Fresh are always better but dried versions work just as well.
- Cloves and ground nutmeg— Combined with the eggs and heavy cream they make the custard so aromatic, almost addictive!
- Garlic— A little goes a long way, adding flavor.
- Sea salt and freshly ground pepper.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
How to make this sweet potato au gratin
Heat oven to 400 degrees.
In a medium pot, bring cream, a few sage leaves, cloves, a couple of thyme sprigs, minced garlic, ground nutmeg, and a pinch of salt to a simmer. Simmer until reduced a little, about 10 minutes. When the cream mixture is ready, pour it through a sieve to strain herb sprigs and cloves.
In a large bowl, lightly whisk the eggs. Slowly pour the cream into the eggs. Keep whisking while pouring. Mix well. Set aside.
Butter a 10.5″ X 7.5″ baking pan or gratin dish. Sprinkle some grated cheese all over the bottom of your pan. (Image 1)
Place a layer of potatoes in the pan, slightly overlapping as you go. Sprinkle a pinch of salt and freshly ground pepper over sweet potatoes. Pour 1/3 of the egg mixture. Top potatoes with about 1/3 cup Gruyère and 1 tablespoon of prosciutto cubetti. (Image 2)
Repeat with another layer of potatoes, a small pinch of salt and freshly ground pepper, and 1/3 egg mixture. Top again with another 1/3 cup cheese and 1 tablespoon of prosciutto cubetti. (Image 3)
Top with the last layer of potatoes, a small pinch of salt and fresh ground pepper, and the remaining egg mixture. Top again with 1/3 cup gruyère and 1 tablespoon of prosciutto. (Image 4)
Cover with a buttered foil sheet and bake until potatoes are tender about 40 minutes.
Remove the foil and sprinkle the top with the remaining grated Gruyère.
Bake until nicely browned and bubbling for 25-30 minutes.
What to serve with this sweet potato au gratin
- Roasted turkey thighs and our delicious Greek turkey stuffing.
- Arakas consists of sweet green peas cooked in olive oil with dill and spring onions. It’s a light and tasty side dish to the rich holiday table.
- This au gratin is not exclusive to the holidays! You can enjoy it all year with a large salad, turkey meatballs, short ribs, or lamb burgers.
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Sweet Potato Gratin with Gruyère & Prosciutto
Ingredients
- 6 medium sweet potatoes Sliced into 1/8-inch-thick rounds.
- 3 tablespoons butter softened
- 1.5 cups grated Gruyère cheese
- 4 oz prosciutto cubetti
- 2 cups heavy cream
- 3 tablespoons fresh sage chopped, or two teaspoon of dried sage
- 1 teaspoon ground nutmeg
- 1 tablespoon fresh thyme leaves or a teaspoon of dried thyme
- 3-4 cloves
- 4 garlic cloves minced
- 3 eggs lightly beaten
- salt
- freshly ground pepper
Instructions
- Heat oven to 400 degrees.
- In a medium pot, bring cream, a few sage leaves, cloves, a couple of thyme sprigs, minced garlic, ground nutmeg, and a pinch of salt to a simmer. Simmer until reduced a little, about 10 minutes.When the cream mixture is ready pour it through a sieve to strain herb sprigs and cloves.
- In a large bowl, lightly whisk the eggs. Slowly pour the cream into the eggs; keep whisking while pouring. Mix well. Set aside.
- Butter a 10.5" x 7.5" baking pan or gratin dish.Sprinkle grated cheese all over the bottom of your pan.
- Place a layer of potatoes in the pan, slightly overlapping as you go.Sprinkle a pinch of salt and freshly ground pepper over sweet potatoes. Pour 1⅓ of the egg mixture—top potatoes with ½ cup Gruyère and 1 tablespoon of prosciutto.
- Repeat with another layer of potatoes, a small pinch of salt, freshly ground pepper and ⅓ egg mixture. Top again with ½ cup Gruyère and 1 tablespoon of prosciutto.
- Top with the last layer of potatoes, a small pinch of salt and freshly ground pepper, and the remaining egg mixture. Top again with 1/2 cup Gruyère and 1 tablespoon of prosciutto cubetti.Cover with a buttered foil sheet and bake until potatoes are tender, about 40 minutes.
- Remove foil, sprinkle top with remaining grated Gruyère.Bake until nicely browned and bubbling for 25-30 minutes. Let au-gratin cool a little and serve.
Notes
Nutrition
