Sweet potato gratin

Photo: Well Plated

Thin sweet potato slices stood on edge in a skillet, bathed in garlic and thyme cream, and baked under Gruyère and Parmesan until golden.

From Erin Clarke at Well Plated · @wellplated

Standing the slices on edge makes a gratin that looks dressed up but is really just good technique.

You need

• 1 tablespoon unsalted butter (softened)
• 2 ½ pounds sweet potatoes; (I used a mix of orange, purple, and white)
• 1 ½ cups heavy cream (or a mix of heavy cream and half-and-half)
• 2 teaspoons fresh thyme leaves (plus additional for serving)
• 2 garlic cloves (minced)
• 1 ½ teaspoons kosher salt
• ¼ teaspoon ground nutmeg
• ¼ ground black pepper
• ¾ cup shredded Gruyère cheese (divided)
• ¼ cup plus 2 tablespoons grated Parmesan (divided)

How to make it

1. Heat the oven to 375°F. Butter the inside of a 10-inch cast iron skillet or similar dish.
2. Peel the sweet potatoes and slice into 1/8-inch rounds, a mandoline works best. Keep different colors separate if using them.
3. Starting at the outer edge of the skillet, stand the slices on edge and shingle them around the perimeter like fallen dominoes, alternating colors if you have them. Work inward with more rings until the skillet is full.
4. Warm the cream in a small saucepan with the thyme, garlic, salt, nutmeg, and pepper, whisking often, until it steams and small bubbles form at the edges. Off the heat, stir in ¼ cup Gruyère and ¼ cup Parmesan.
5. Scatter ¼ cup Gruyère over the potatoes, then pour the cream mixture slowly and evenly over the top. Finish with the remaining ¼ cup Gruyère and 2 tablespoons Parmesan.
6. Cover tightly with foil and bake 35 minutes. Uncover and bake 18 to 20 minutes more, until the potatoes are fork-tender, the cream has thickened, and the top is golden and crisp at the edges. Broil briefly if you want more color.
7. Scatter on extra thyme and let the gratin rest 10 minutes before serving.

Written in our own words from Erin Clarke's recipe, with their quantities. The original: Sweet potato gratin, Well Plated.

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