Do I have to peel the sweet potatoes for au gratin?

Although peeling the sweet potatoes isn’t necessary, it definitely makes them easier to slice and enjoy in the gratin

Can I use any type of potatoes in this au gratin recipe?

Yes you can, yukon gold potatoes or russets will also work. Just peel them before you slice and layer them.

What is the difference between scalloped potatoes and au gratin?

Scalloped potatoes are typically baked in a creamy milk or cream sauce without cheese. Potatoes au gratin include cheese layered throughout or on top, giving the dish a browned, crispy crust.

What cheese pairs well with sweet potatoes?

Sweet potatoes pair well with cheeses that balance their natural sweetness, such as tangy goat cheese, salty feta, nutty Parmesan, sharp cheddar, and mildly sweet, melty Gruyère. More healthy sweet potato recipes

Simple Sweet Potato Gratin

Description

This simple sweet potato gratin features thinly sliced sweet potatoes layered with gruyere cheese and fresh thyme, creating a perfectly buttery, cheesy dish. Made without milk or cream, it’s slightly lower in calories than traditional gratin yet still decadent, golden and delicious!

Ingredients

Scale

5 medium sweet potatoes – about 2 lbs
2 tablespoons butter – melted
1 cup grated gruyere cheese
2/3 cup grated parmesan cheese
1.5 tablespoons fresh thyme – plus more for serving
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder

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Instructions

Preheat the oven to 425 °F and spray or butter a 3 quart gratin dish or 9×13 baking dish with oil or butter to prevent sticking.
Wash and dry the sweet potatoes really well then peel them using a vegetable peeler and discard the peels. Use a mandolin slicer to slice them into thin slices that are about 1/8 inch thick.
Place the sliced potatoes into a large mixing bowl and toss them with the melted butter, thyme, salt, pepper and garlic powder. Make sure to get them all nice and coated.
Then layer 1/3 of the sliced potatoes in the bottom of the prepared pan layering them to allow some to overlap. Then sprinkle on about 1/3 of the cheese in an even layer. I like to mix the two cheese together before I layer them. Press down on the potatoes to they are nice and snug then continue until you have three layers, topping the final layer with the remaining cheeses.
Cover the au gratin with foil, but spray the foil with olive oil spray to prevent sticking and place the coated side of the foil over the potatoes. Bake on the middle rack of the oven for 30 minutes.
Then remove the foil, place the gratin on the top rack of the oven and baked for 10-15 more minutes until it is golden and bubbly.
Remove, allow to cool for a few minutes and serve!

Notes

Use any potatoes like sweet potatoes, Yukon gold or russets in this recipe.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat leftovers in the microwave until fully heated through and the cheese is re-melted.
See post for make ahead instructions.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Healthy Side Dishes
Method: Oven
Cuisine: American