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Every single time I whip up this Sweet Potato Gratin, my house fills with the most mouthwatering smell imaginable. Those soft sweet potato slices sink into a velvety herb-filled cream mixture, and I can't help but drool thinking about that crispy cheese top. It's always the first empty dish at family get-togethers, with everyone asking me how I made it. The combo of garlic with fresh rosemary and thyme creates the ultimate comfort food experience.
The Magic Behind This Heartwarming Gratin
I've tried countless gratin recipes over the years, but this one stands out from the crowd. The smooth béchamel wraps around each sweet potato slice perfectly, while the herbs add just the right pop of flavor. I love seeing everyone's reaction when I bring this golden-topped beauty to the table. And honestly, using Reynolds Wrap® means I don't waste the night washing pans instead of hanging out with my loved ones.
What You'll Need
- Sweet Potatoes: Go for large orange ones for the most luscious texture.
- Parmesan & Gruyere Cheese: This pairing creates absolute heaven.
- Cream & Whole Milk: They're why the sauce turns out so wonderfully smooth.
- Shallots & Garlic: The foundation of that irresistible aroma.
- Rosemary & Fresh Thyme: Use fresh herbs if you can get them.
- Reynolds Wrap® Heavy Duty Foil: Makes cleanup so much easier.
Let's Start Cooking
- Create Your Base
- Soften those shallots in butter, throw in garlic and herbs, then mix in flour, cream and milk. Add both cheeses and stir until you've got something beautifully smooth.
- Handle the Sweet Potatoes
- Cut them into thin slices, around 1/8 inch works great.
- Stack Everything Up
- Start with sauce in your foil-covered dish, then layer those potato slices, ending with the remaining delicious sauce on top.
- Baking Time
- Wrap with foil and cook at 350°F for 60 minutes, then take the foil off, sprinkle more cheese and broil until you see that irresistible golden crust.
Insider Tricks
Don't rush the potato slicing—evenness matters. While fresh herbs are totally worth it, you can use dried in a pinch. Make sure your foil is wrapped tight to keep all that creaminess inside. Let it sit for half an hour after baking. Sometimes I go crazy and use nothing but heavy cream—calories don't count with something this good.
Perfect Pairings for Your Gratin
This gratin goes amazingly well with holiday favorites like turkey, ham, or even fancy lamb. I usually add a simple green salad on the side to balance out the richness. Grab a glass of creamy white wine and you've got yourself the perfect dinner spread.
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Frequently Asked Questions
- → Can I prep this dish early?
Yes, you can slice the sweet potatoes and make the cheese sauce the night before. Store them separately in the fridge, then layer and bake when it's time.
- → Why are the potatoes staying hard?
Check that your slices are thin—about 1/8 inch thickness should work. Cover the dish while baking, and leave it in the oven longer until a fork slides through easily.
- → What other cheeses can I use?
Parmesan and gruyere work great, but you can swap in cheddar or fontina. Just choose ones that melt smoothly and bring flavor.
- → How can I avoid sauce splitting?
Slowly pour the milk while whisking consistently. Keep the heat at medium and don’t boil it once cheese is added. Stirring nonstop helps everything stay smooth.
- → Can I freeze the leftovers?
Freezing works for up to two months, though the texture might change slightly. Let it defrost in the fridge overnight and heat it in the oven, covered.