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Every time I whip up this Sweet Potato Gratin, my whole house smells so good. The creamy sauce packed with herbs soaks into the soft sweet potatoes, and there's this cheesy, crispy top that just pulls you in. It's the first thing gone at our family meals. Folks always want to know how I make it. Garlic, thyme, and rosemary really bring that cozy, comforting vibe. I just love it.
Irresistible Gratin To Fall For
I've made a ton of gratins and let me tell you, this one hits different. Creamy béchamel wraps every sweet potato slice, and those herbs just wake everything up. People can't stop smiling when I bring the bubbling, cheesy dish to the table. Honestly, when I line my pan with Reynolds Wrap®, cleanup is fast and easy so I can hang out with everyone instead of fighting dishes.
What You'll Want On Hand
- Reynolds Wrap® Heavy Duty Foil: The cleanup hero—makes my life so much easier.
- Fresh Thyme & Rosemary: If you can grab herbs fresh, definitely do it.
- Garlic & Shallots: Little kitchen magic for the best smells as things cook.
- Whole Milk & Cream: This is why the sauce comes out so velvety.
- Gruyere & Parmesan Cheese: Together, they're kind of unbeatable.
- Sweet Potatoes: Go for big orange ones—they bake up so creamy and soft.
Let's Make This Happen
- Into the Oven
- Wrap your dish tight with foil and set it in a 350°F oven for about an hour. Whip off the foil, pile on more cheese, and broil it; you'll get that perfect crispy top.
- Build It Up
- Start with a splash of sauce in your foiled dish, then start dropping those potato slices, end with a good pour of all that creamy sauce over the top.
- Slice Those Potatoes
- Cut them up thin—something like 1/8 inch is totally fine.
- Get the Sauce Going
- Cook shallots with butter until they're soft, then toss in garlic and herbs. Throw in some flour, pour in the cream and milk, and give it a stir. Once smooth, melt in the cheeses till it's all nice and thick.
How I Make It Even Better
Go slow and get those potato slices all the same thickness. Fresh herbs really make a difference, but if you've only got dried, use those. Make sure the foil is snug so your sauce stays, well, saucy. Let it chill for half an hour before dishing it out. Some days I just use nothing but heavy cream—honestly, it's amazing.
Pairings That Make It Shine
This gratin is killer with the holiday biggies, like glazed ham, turkey, or a rack of lamb if you're feeling it. I like something green—simple salad works—to play off the lush cheesy flavor. Oh, and pour a glass of buttery white wine. That's a dinner win.
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Frequently Asked Questions
- → Can I make this ahead?
Slice the potatoes and whip up the sauce the day before. Store them in the fridge separately, then bake when you’re ready to serve.
- → Why aren’t the sweet potatoes soft?
Slicing them thin—about 1/8 inch—helps them cook through. Cover the dish while baking, and add more time if needed until they’re soft when tested with a knife.
- → Can I swap the cheeses?
Parmesan and gruyere work wonders here, but cheddar or fontina melt beautifully too. Pick melty, flavorful cheeses for the best results.
- → How do I keep the sauce smooth?
Gradually mix in the milk while whisking. Keep the heat at medium and don’t let it boil after adding cheese. Stir consistently for a silky finish.
- → Can I freeze the leftovers?
The texture might shift a bit, but it’s doable. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven, covered.