Sweet potatoes are layered with flavorful ingredients and a delicious, creamy sauce in this Thanksgiving side dish. Even sweet potato haters are going to love this one!
You can’t have a traditional Thanksgiving meal without sweet potatoes, and if you’re anything like me you may not be into the usual candied variety. Don’t get me wrong, there’s nothing wrong with candied sweet potatoes, but I’m just not into sweet stuff like that – I prefer my sweet potatoes to be paired with savory ingredients. I just think that it’s nice contrast…the sweetness from the potatoes and then savory herbs and spices = match made in heaven!
My sweet potato gratin is definitely a great side dish to add to your Thanksgiving table. It’s decadent and rich – heck, it could stand on it’s own as a meal! Forget the Turkey… I could just have the sides and I would be a happy camper.
Even sweet potato haters aren’t going to be able to resist this one. I mean really, who could pass up a creamy, cheesy gratin? You’ll forget that you’re even eating sweet potatoes! This is a great make-ahead options, which makes it perfect for holiday meals. I like to assemble it a day or two in advance and then just bake it up on the big day. You can even make it way in advance and freeze it.
This particular recipe serves 8-10 as a side on Thanksgiving – most people just grab a small spoonful of the sides because there are so many to choose from. However, if you’re planning on this as your only side it would serve around 6-8, depending on your portion size.
What is your favorite way to prepare sweet potatoes? Are they always on your Thanksgiving menu?
Sweet Potato Gratin
A holiday twist on the classic potato gratin – what a great way to add sweet potatoes to your Thanksgiving table!
| Serves: 8-10 | Prep Time: 15 Min | Cook Time: 1 Hr |
4 Tbsp. Unsalted Butter
1 Large Onion, thinly sliced
Salt & Pepper
3 Large Sweet Potatoes, peeled and sliced an 1/8 inch thick
3 Sprigs Fresh Thyme, finely chopped
2 Tbsp. All-Purpose Flour
3 Cups Light Cream
1 ½ Cups Gruyere Cheese, grated
1/3 Cup Panko Breadcrumbs
Preheat the oven to 375º.
Melt butter in a large sauté pan over medium high heat; add onions, salt, and pepper, and cook until soft and lightly caramelized; about 8 minutes. Add sweet potatoes and fresh thyme and mix well. Sprinkle the flour over the sweet potato mixture; mix well and cook for 1 minute. Pour in 2 cups of light cream and mix well; bring to a low simmer and then remove from heat.
In a 9×13 inch-baking dish, layer the sweet potato mixture with Gruyere cheese; saving ½ cup of cheese for the topping. In a small bowl combine the remaining cheese with the panko and sprinkle evenly over the top. Bake at 375º for 45 minutes or until the gratin is golden brown and the sweet potatoes are cooked through.