This amazing sweet potato gratin has fresh herbs, lots of gruyère cheese, and prosciutto. Its sweet and savory flavors are perfect for the holidays.

My favorite holiday dishes are always au-gratins and stuffing. Don’t really care for the turkey as long as I have those two. Like everyone, I wait all year for the holiday dinner when all my favorites are gathered together on the table.

My love for sweet and savory notes makes this au-gratin is the best of both worlds. It is definitely more savory than your traditional, marshmallowy sweet potato casserole. It pairs really well with the traditional Greek turkey stuffing.

Are sweet potatoes au-gratin the same as scalloped sweet potatoes?

Well, I think they are very close, like sisters 🙂 The difference between scalloped sweet potatoes and sweet potatoes au-gratin is whether you use grated cheese or not. Potatoes au gratin has cheese, and scalloped sweet potatoes do not; they use heavy cream or milk. Also, scalloped potato slices tend to be thicker than au-gratin.

How to make this au-gratin

This sweet potato casserole has lots of grated Gruyère cheese and 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.

I lightly simmer heavy cream with minced garlic, cloves, fresh herbs, and nutmeg to use between the layers of cheese and sweet potatoes. While the cream simmers, it fills the whole house with the most delicious aroma that reminds me of Christmas custard.

Ingredients

• Sweet potatoes
• Gruyère cheese
• Prosciutto cubetti
• Butter 
• Heavy cream
• Fresh sage and thyme
• Cloves
• Garlic
• Ground nutmeg
• Eggs 
• Sea salt
• Freshly ground pepper

Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

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 thru 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 foil, sprinkle top with remaining grated Gruyère.

Bake until nicely browned and bubbling for 25-30 minutes.

You may also like:

• This sweet potato dish pairs really well with my Greek turkey stuffing.
• This incredible sweet potato moussaka is a twist on the famous Greek dish.
• This Greek cheese pie – tiropita has simple ingredients and is guaranteed to be a hit.

Check out my Greek pantry staples 

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