This sweet potato gratin has sage, rosemary and thyme as well as lots of gruyère cheese. Its sweet, savory flavors will be a real hit at your Thanksgiving table.
I love gruyère cheese. I also love sweet and savory notes in my food and this au-gratin is the best of both worlds. It is way more savory than your traditional, marshmallowy sweet potato casserole. In my book it means you can actually have more without hitting a sugar rush on Thanksgiving Day! It pairs really well with other sides such as my Greek turkey stuffing.
Recipe inspired by NYT Cooking, Melissa Clark’s Sweet Potato & Gruyère Gratin.
- 3 tbsp butter softened
- ⅓ cup grated Parmesan
- 2 cups heavy cream
- 3 tbsp fresh sage chopped
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme leaves
- 3-4 cloves
- 4 large cloves of garlic grated
- ¼ tsp grated nutmeg
- 3 eggs lightly beaten
- 2 large sweet potatoes about 4 large or 5 medium, peeled
- fresh ground black pepper
- 1.5 cups grated Gruyère cheese
- Heat oven to 400 degrees.
- Butter a 10.5″ X 7.5″ baking pan or gratin dish. I used this one from Staub.
- Butter a piece of foil large enough to cover your pan. Sprinkle Parmesan all over the bottom of your pan.
- In a medium pot, bring cream, sage, rosemary, cloves, thyme, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced a little, about 10 minutes.
- In a large bowl, whisk the eggs just enough to break them up. Slowly pour the hot cream into the eggs, keep whisking while pouring. Mix well. Set aside.
- Using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
- Place a layer of potatoes in the pan, slightly overlapping as you go.
- Sprinkle a small pinch of salt and fresh ground pepper over potatoes., then pour 1/3 of the egg mixture all over. Top with 1/2 cup Gruyère.
- Repeat with another layer of potatoes, a small pinch of salt and fresh ground pepper and 1/3 egg mixture. Top again with 1/2 cup Gruyère.
- Top with remaining potatoes, a small pinch of salt and fresh ground pepper, and remaining egg mixture . Don’t add any cheese. Cover with foil and bake until potatoes are tender, about 40 minutes.
- Remove foil, sprinkle top with remaining 1/2 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool a little then serve.