Can you make sweet potato gratin in advance?

Yes! Prepare the whole dish, cover it with foil, then refrigerate it overnight and bake it the next day, right before your meal. This is a great way to save a little time on the day while still serving an exceptional Thanksgiving or Christmas dinner.

What's the difference between sweet potato gratin and sweet potato casserole?

This sweet potato au gratin recipe is a savory dish made by baking thin slices of sweet potato in a creamy cheese mixture while sweet potato casserole is a sweet side dish usually served with butter, brown sugar, and marshmallows. They are both great holiday side dishes, but one tastes much more like dessert!

Can you use sweet potatoes for au gratin potatoes?

Yes, and I think you might fall in love with this flavor combination. Especially if you choose salty, nutty cheeses that pair well with the sweetness of sweet potatoes, you get a uniquely cozy, comforting side dish fit for any special occasion. Plus, sweet potatoes tend to cook a little faster than white potatoes, too!

Sweet Potato Gratin

Description

Made with thinly sliced sweet potatoes baked in a creamy béchamel sauce, this Sweet Potato Gratin is the most luxurious way to serve sweet potatoes. The tender pieces of sweet potatoes plump up in the creamy sauce while a crunchy crust of cheesy goodness develops on the outside. It tastes like fall in every bite and is a fun alternative to traditional au gratin potatoes for any occasion!

Ingredients

2 1/2 pounds sweet potatoes, peeled and thinly sliced (1/8 inch thick)
2 tablespoons unsalted butter
2 cloves garlic, minced
1 ½ cups heavy cream
½ teaspoon salt
¼ teaspoon ground black pepper (or to taste)
1 1/2 cups Gruyère cheese or sharp cheddar, shredded
¼ cup Parmesan cheese, shredded
1/2 teaspoon fresh thyme, finely chopped

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Instructions

Preheat oven to 375 F. Lightly grease a 9x13-inch casserole dish with butter or cooking oil spray.
Use a mandolin to slice sweet potatoes into 1/8 inch thick rounds. Arrange sliced sweet potato rounds in an even layer in the baking dish.
In a medium saucepan, melt butter over medium heat and sauté garlic until fragrant, about 1-2 minutes. Add heavy cream, salt, pepper, cheese and thyme. Stir constantly until the melted cheese mixture is smooth, about 3-5 minutes.
Pour cheese sauce on top of the sweet potatoes, and cover with aluminum foil.
Place into the oven and bake for 45 minutes. Uncover and continue to bake for 20-30 more minutes or until golden brown and the sweet potatoes are tender.
Optionally broil on HI for an additional 1-2 minutes to achieve a lightly brown crust.
Garnish with fresh chopped thyme and serve immediately.

Notes

How to store: Allow the dish to cool to room temperature, then either transfer the leftovers to an airtight container or cover the full baking dish with plastic wrap or foil. Refrigerate for 3-4 days.

How to reheat: Smaller portions can be microwaved for 1-2 minutes or you can cover the pan with foil and bake at 350 F until heated through.

How to freeze: Leftovers can be frozen for up to 3 months, although the consistency will be softer and a little mushier after thawing and reheating.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Category: Side Dish
Method: Bake
Cuisine: American