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Sweet Potato Gratin
Sweet Potato Casserole made with cream and topped with Parmesan Cheese.
Course
Side Dish, Vegetable
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
2
hours
hours
Resting Time
10
minutes
minutes
Total Time
2
hours
hours
30
minutes
minutes
Servings
10
people
Calories
293
kcal
Author
Kathy Berget
Equipment
Mandoline
Measuring Cups
Measuring Spoons
Ingredients
3
pounds
sweet potatoes
2
cups
heavy cream
3
sprigs
fresh thyme
4
leaves
fresh sage
1
orange peel
½
teaspoon
salt
½
teaspoon
pepper
¼
cup
Parmesan Cheese
Grated
Instructions
Preheat oven to 350°
Place cream. thyme, sage and orange peel in a sauce pan. Bring to a boil and turn off heat. Allow mixture to sit for at least 15 minutes allowing flavors infuse into cream. Strain mixture and set infused cream aside.
2 cups heavy cream,
3 sprigs fresh thyme,
4 leaves fresh sage,
1 orange peel
Peel and slice sweet potatoes into ⅛" slices.
3 pounds sweet potatoes
Spray a casserole dish (3 ½ quart size) with non-stick cooking spray.
Layer ⅓ of the sweet potato slices in the bottom of the casserole dish, overlapping slices.
Sprinkle with salt and pepper.
½ teaspoon salt,
½ teaspoon pepper
Pour ⅓ of the infused cream over potatoes.
Repeat 2 times until all sweet potatoes and cream are used.
After final layer, press sweet potatoes down firmly in pan.
Cover with foil and place on a baking sheet. Place in a preheated 350° oven for one hour. Remove foil and continue baking for 45 minutes.
When sweet potatoes are cooked trough and the mixture is bubbly and browned, sprinkle on Parmesan cheese. Return to oven for 15 minutes.
¼ cup Parmesan Cheese
Allow casserole to rest for 10-15 minutes before serving.
Video
Notes
Only use the outer peel from the orange. Do not use the white pith, which is bitter.
Use a vegetable peeler to remove the orange peel in long strips.
Use a mandoline to make uniform sweet potato slices
Bake casserole on a baking sheet. This makes easy clean up if your casserole spills over while baking.
Garnish with fresh thyme before serving.
To make ahead of time:
Bake up to one day ahead up to the step of adding the Parmesan cheese.
Cool, cover and refrigerate.
Reheat, uncovered in a 375° oven until bubbly, about 20 minutes.
Add cheese and bake 10 more minutes.
Nutrition
Calories:
293
kcal
|
Carbohydrates:
29
g
|
Protein:
4
g
|
Fat:
18
g
|
Saturated Fat:
11
g
|
Cholesterol:
67
mg
|
Sodium:
249
mg
|
Potassium:
494
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
20044
IU
|
Vitamin C:
6
mg
|
Calcium:
105
mg
|
Iron:
1
mg