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My kitchen smells incredible every time I make this Sweet Potato Gratin. The layers of tender sweet potatoes melt into a rich blanket of herb infused cream sauce and the golden cheese crust makes my mouth water just thinking about it. I swear this dish disappears first at every holiday gathering and my guests always beg for the recipe. With garlic thyme and rosemary mingling together it's pure comfort food heaven.
Why This Gratin Will Win Your Heart
After years of making gratins I can promise you this one is special. The creamy béchamel sauce hugs every slice of sweet potato and those fresh herbs bring everything to life. I love watching faces light up when that golden cheese topping hits the table. The best part? Using Reynolds Wrap® means I spend less time scrubbing dishes and more time enjoying dinner with my family.
Everything You Need
- Sweet Potatoes: Pick big orange ones they make the creamiest layers.
- Gruyere & Parmesan Cheese: Trust me this combo is pure magic.
- Whole Milk & Cream: The secret to that silky sauce.
- Garlic & Shallots: They make the kitchen smell amazing.
- Fresh Thyme & Rosemary: Grab them fresh if you can.
- Reynolds Wrap® Heavy Duty Foil: My cleanup savior.
Time to Get Cooking
- Start the Sauce
- Cook those shallots in butter until soft add garlic and herbs then whisk in flour milk and cream. Stir in both cheeses until everything gets smooth and dreamy.
- Prep Those Potatoes
- Slice them nice and thin about 1/8 inch works perfectly.
- Build Your Layers
- Pour some sauce in your foil lined dish then start layering those potato slices finishing with the rest of that gorgeous sauce.
- Into the Oven
- Cover with foil and bake at 350°F for an hour then uncover add more cheese and broil until you get that irresistible golden top.
My Secret Tips
Take your time slicing those potatoes evenly. Fresh herbs are worth the splurge but dried ones work in a pinch. Make sure that foil seal is tight so your sauce stays creamy. Give it a good 30 minutes to settle before serving. Sometimes I go all out with pure heavy cream it's worth every calorie.
What to Serve With Your Gratin
This gratin shines alongside holiday classics like roasted turkey glazed ham or even a fancy rack of lamb. I love serving it with simple greens on the side to balance out all that richness. Pour yourself a glass of buttery white wine and you've got pure dinner party perfection.
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Frequently Asked Questions
- → Can I prepare this dish ahead of time?
You can slice the potatoes and make the sauce a day before. Store them separately in the fridge. Assemble and bake when ready to serve.
- → Why are my sweet potatoes not getting tender?
Make sure to slice them thinly, about 1/8 inch thick. Keep the dish covered while baking. If needed, bake longer until a knife slides through easily.
- → Can I use different cheeses?
While parmesan and gruyere give the best flavor, you can try cheddar or fontina. Just pick cheeses that melt well and have good flavor.
- → How do I prevent the sauce from curdling?
Add the milk gradually while whisking and keep the heat medium. Don't let the sauce boil after adding cheese. Stir constantly until smooth.
- → Can I freeze leftovers?
The texture might change slightly, but you can freeze it for up to 2 months. Thaw overnight in the fridge and reheat covered in the oven.