Description
This savory sweet potato gratin features thinly sliced sweet potatoes baked in a rich, creamy cheddar sauce that is topped with tangy goat cheese and a drizzle of honey. It’s a cozy, cheesy vegetarian Thanksgiving side dish that’s a delicious alternative to overly sweet, marshmallow-topped sweet potato casserole.
Ingredients
- 1 1/2 cups heavy cream
- 1 tablespoon thyme leaves, chopped
- 1 tablespoon sage leaves, chopped
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1 scant teaspoon sea salt
- 1 1/2 cups shredded sharp cheddar, about 4 ounces by weight
- 2 pounds sweet potatoes, about 2 large, peeled and thinly sliced (about 1/8-inch thick)
- 2 ounces goat cheese
- 1-2 tablespoons honey
Instructions
- Preheat the oven to 375 degrees.
- Pour ½ cup of the cream into a 2 quart baking dish that is approximately 10×7 inches. You can also use a cast iron skillet that is at least 10 inches in diameter. Mix together the thyme, sage, nutmeg, garlic, and salt in a small bowl until well combined, then toss in the sharp cheddar. Make sure the cheddar is evenly coated in the herbs, nutmeg, and garlic powder.
- Add half of the thinly sliced sweet potatoes to your baking dish on top of the cream, arranging them in a fairly even layer. Sprinkle over half of the cheese and herb mixture, then pour over another ½ cup of the cream. Top with the remaining potatoes, then sprinkle over the remaining cheese and herb mixture. Pour over the remaining ½ cup of cream.
- Cover the dish with foil and bake it in the preheated oven for 40 minutes. Remove the dish from the oven and remove the foil. Crumble the goat cheese over the top then put the dish back in the oven (uncovered) and bake for an additional 15-20 minutes until the potatoes are super tender and the goat cheese is just beginning to brown.
- Allow the gratin to sit for 10 minutes then drizzle with the honey and serve!
- Store leftovers in the fridge and enjoy within 4-5 days. Leftovers can be rewarmed in the microwave, air-fryer, or oven. For the air-fryer, place the gratin in a small dish covered with foil and heat at 350 degrees for about 6-8 minutes. Use the same method and temperature in the oven but for about 15-18 minutes.
Notes
To make ahead and bake later, assemble the gratin, then cover it and place it in the fridge for up to 2 days. Bake it according to the directions in the recipe.
I recommend grating the cheese yourself instead of using store-bought shredded cheese. Store-bought shredded cheese is coated in anti-caking agents which can prevent the cheese from melting as easily into the cream and cause grainy results.
I recommend using sharp cheddar, not extra sharp or a longer aged cheddar as it won’t melt as easily into the sauce.
I do not recommend using anything other than heavy cream in this specific recipe as the sauce will break and become grainy and watery.
- Prep Time: 10 minutes
- Cook Time: 55-60 minutes
- Category: Side Dish