A rich, cheesy, sweet potato gratin with sage and thyme is sweet, savory & perfect for Thanksgiving.
Course Dinner, Holidays
Prep Time 20minutes
Cook Time 1hour10minutes
Author by Jenny Skrapaliori Graves
6medium sweet potatoesSliced into ⅛-inch-thick rounds.
1.5cupsgrated Gruyère cheese
4oz prosciutto cubetti
1tbspfresh thyme leaves
freshly ground pepper
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 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 ⅓ 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 and freshly ground pepper and ⅓ egg mixture. Top again with ½ cup Gruyère and 1 tablespoons of prosciutto.
Top with the last layer of potatoes, a small pinch of salt and fresh ground pepper, and the remaining egg mixture. Top again with ½ 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.
Nutritional Info – Please keep in mind that nutritional information provided is only an estimate and can vary based on products used.