Sweet Potato Gratin arranges thin slices Hasselback style in a crumb topped creamy gratin sauce. Which is flavored with Parmesan cheese.
Sweet Potato Gratin
By Sue Lau | Palatable Pastime
This post is sponsored on behalf of #FallFlavors. Our generous sponsors Melissa’s Produce and Nairn’s Oatcakes have provided me complimentary products for recipe creatio. As always, all opinions are my own.
Sweet Potato Gratin is my recipe of the day with #FallFlavors week. This is not your usual marshmallow topped overly sweet casserole. And that is always a good thing.
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Layers of Creamy Flavor
Instead, this gratin has thin slices of sweet potato. Those are in a buttery cream sauce flavored with Parmesan cheese. And topped with crisp oat crumbs. It is very much a wholesome and hearty comfort food dish.
Perfect for your autumn family dinners. Together with an entree and salad, it is a complete meal.
In addition to weekday meals, it can be a great side dish for a holiday spread.
Melissa’s Sweet Potatoes
Nairn’s Oat Crackers
Potatoes are lined up on their edges in a circular pattern. Then they are topped with buttery cream and cheese. And covered and baked until tender.
Once it is baked, it is time to add the buttered crumbs which quickly brown for a nice crisp topping.
Sweet Potato Gratin
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Sweet Potato Gratin
Sweet Potato Gratin
Equipment
- sheet aluminum foil
Ingredients
- 3 pounds Melissa's Japanese Murasaki sweet potatoes (or other sweet potatoes)
- 1 cup shredded Parmesan cheese
- 4 tablespoons melted butter
- 1-1/4 cups heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup crushed Nairn's Oat Crackers (2.2 ounces)
- 2 tablespoons melted butter
- 1/4 teaspoon grated nutmeg
Instructions
- Preheat oven to 400F.
- Spray a Le Creuset braiser pan or round oven safe baking dish with nonstick cooking spray.
- Peel potatoes and slice 1/8-inch thick, holding in cold water while you work to prevent discoloration.
- Place sweet potato slices on their side in circular fashion, filling up the gratin dish.
- Whisk together the Parmesan cheese, 4 tbsp. melted butter, heavy cream, salt and pepper and pour evenly over potatoes.
- Cover with aluminum foil and bake in the preheated oven for one hour.
- Mix crumbs, 2 tbsp. melted butter and nutmeg.
- Remove foil, sprinkle with crumb mixture and bake 5-10 minutes more or until crumbs are browned
Notes
Nutrition
Flavors of Fall Bloggers & Recipes
visit each day for new recipes!
Appetizers and Snacks
- Fall Charcuterie Board from The Fresh Cooky
Breakfast and Baked Goods
- Cinnamon Swirl Pancakes from SueBee Homemaker
- Pecan Butter Bread with Apple Cider Butter from That Recipe
Soups and Salads
- Gullah Chicken Stew from Family Around The Table
Side Dishes
- Air Fryer Carrots from Devour Dinner
- Sweet Potato Gratin from Palatable Pastime
Main Dishes
- Autumn Chicken Sheet Pan Dinner from Jen around the world
- Roasted Brussels Sprouts And Cipollini Onion Taco With Hatch Chili Cream from Magical Ingredients
Desserts
- Apple Cider Caramel Dip from The Spiffy Cookie
- Butter Pecan Cake from Lemon Blossoms
- Chewy Pecan Butter Cookies from Soulfully Made
- Chocolate Chip Pecan Truffles from A Kitchen Hoor’s Adventures
- Fresh Peach Pie from Hostess At Heart
- Honeybun Cake from House of Nash Eats
- Pecan Sandies from Eat Move Make
Follow all event recipes across social media using the hashtag #FallFlavors!
Special Thanks:
Finally, Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing product.
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Sue, this dish looks like dessert! But I love that you can make it for a side dish! Printing now!!
It’s not a sweet flavored gratin. The potatoes are savory.
I am a total sweet potato fan! I didn’t think to use them for a gratin like I would for regular potatoes. Love it!
It’s really very good ad much more elegant than we expected. It works as a holiday recipe.