Sweet Potato Au Gratin Recipe
Okay, here we go! This Sweet Potato Au Gratin is seriously the easiest way to make everyone at the table happy. It’s creamy, dreamy, and those sweet potatoes? They just melt in your mouth. Forget complicated sides, this is the one you’ll be making on repeat – I promise.
My husband, Mark, is OBSESSED. Like, he asks for it every Thanksgiving, Christmas, Tuesday… you get the picture. One time, I was making it for a potluck, and he snuck like half of it before I could even get it in the car. I swear, I almost divorced him (kidding… mostly!). The point is, it’s addictive. My little ones even eat it, and that’s saying something! Seriously, it’s a game-changer.
Why You’ll Love This Sweet Potato Au Gratin Recipe
- It’s stupid easy. Like, even I can’t mess it up, and that’s saying something.
- Cheesy. Like, seriously cheesy. If you don’t love cheese, what are you even doing here?
- It makes sweet potatoes actually…good? I used to hate them, but this? This changed my life.
- It’s the perfect cozy comfort food. Perfect for those nights when you just want to curl up on the couch and eat something delicious. (And maybe watch trashy TV).
How to Make It
Okay, so first, you’re gonna peel and slice those sweet potatoes. I like to use a mandoline because I’m lazy and it makes them all even, but a knife works fine too. Just try not to slice off a finger, okay?
Then, you’re gonna whisk together the heavy cream, milk, garlic, thyme, salt, and pepper. Honestly, sometimes I just throw it all in there and hope for the best. It always works out!
Next, grease a baking dish. And I mean really grease it. Nothing’s worse than having half your au gratin stuck to the bottom. Then, layer the sweet potatoes, the cream mixture, and the cheese. Repeat, repeat, repeat.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Pop it in the oven until it’s bubbly and golden brown. And if you’re like me, you’ll probably sneak a bite straight out of the oven. Just be careful, it’s HOT! Let it cool a bit, then DIG IN!
Ingredient Notes
- Sweet Potatoes: Obviously, can’t skip these! Try to get ones that are roughly the same size so they cook evenly.
- Heavy Cream: Don’t even think about using milk. Trust me, I’ve tried. It’s just not the same.
- Garlic: Fresh garlic is always better, but garlic powder in a pinch? Sure, why not. Life’s too short to mince garlic every day.
- Gruyere Cheese: Okay, this is the fancy cheese that makes it extra special. But if you’re broke (like me, most of the time), Swiss will do just fine.
- Fresh Thyme: Adds a little somethin’ somethin’. Dried thyme works, but use less because it’s stronger. I once used rosemary because I was out of thyme. It was… interesting.
Recipe Steps
- Preheat: Get your oven ready at 375°F (190°C).
- Prep Potatoes: Peel and thinly slice sweet potatoes.
- Mix Cream Sauce: Whisk together heavy cream, milk, minced garlic, thyme, salt, and pepper.
- Layer: Grease a baking dish and layer sweet potatoes, cream mixture, and Gruyere cheese. Repeat layers.
- Bake: Bake until bubbly and golden brown, about 45-50 minutes.
- Cool: Let it cool slightly before serving.
What to Serve It With
This is honestly great with just about anything! Roasted chicken, pork chops, a big ol’ steak… you name it. It’s also amazing as a vegetarian main course with a simple salad. Or, you know, just eat it straight out of the dish with a spoon. No judgment here.
Tips & Mistakes
- Don’t overcrowd the baking dish! If you have too many sweet potatoes, use two dishes. Otherwise, they’ll steam instead of bake and get all mushy.
- Make sure the sweet potatoes are sliced evenly! Otherwise, some will be cooked and some will be rock hard. No one wants that.
- If the top starts to get too brown, cover it with foil. I’ve totally burned the cheese before. Not fun.
- Don’t be afraid to experiment with different cheeses! Cheddar, Monterey Jack, even pepper jack would be amazing.
Storage Tips
Leftovers? If there ARE any leftovers, store them in an airtight container in the fridge. They’ll keep for a few days. Honestly, I love eating this cold straight from the fridge for breakfast. Don’t judge.
Variations and Substitutions
- No Gruyere? Use Swiss, fontina, or even cheddar. Whatever you’ve got!
- Out of thyme? Rosemary or sage would be delicious too. Or just skip it!
- Want to make it vegan? Use coconut milk instead of heavy cream and nutritional yeast instead of cheese. I haven’t tried this myself, but let me know if you do!
- I’ve added a pinch of nutmeg before, and it was pretty good. Adds a little warmth.
Frequently Asked Questions
Sweet Potato Au Gratin Recipe
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Sweet Potato Au Gratin Recipe
Ingredients
Main Ingredients
- 3 lbs sweet potatoes peeled and sliced
- 1.5 cups heavy cream
- 1 cup grated Gruyere cheese or any melting cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons unsalted butter for greasing
- 3 cloves garlic minced
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
- 0.25 teaspoon nutmeg freshly grated
- 1 tablespoon fresh thyme chopped
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
- Layer half of the sweet potatoes in the prepared dish.
- In a saucepan, heat heavy cream with minced garlic, salt, pepper, and nutmeg until warm.
- Pour half of the cream mixture over the sweet potatoes and sprinkle with half of the Gruyere and Parmesan cheeses.
- Repeat with remaining sweet potatoes and cream. Sprinkle the remaining cheese on top.
- Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes until the top is golden brown.
- Garnish with fresh thyme before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
