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Sweet Potato Gratin

Sweet Potato and Russet Gratin

Serves: 6

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1 cup heavy cream
2 cloves garlic, peeled and smashed
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 large sweet potato, peeled and thinly sliced
1 large Russet potato, peeled and thinly sliced
1 cup grated Gruyere cheese


Heat the oven to 350 degrees. Butter the bottom and sides of a 9-inch baking dish.

In a small saucepan over medium heat, combine heavy cream, garlic and thyme. Season with salt and pepper and let simmer for 5 minutes, or until cream has thickened. Discard garlic and thyme.

Arrange sliced sweet potatoes in a single layer to just cover the bottom of the baking dish. Top sweet potatoes with a layer of sliced Russet potatoes. Repeat with alternating layers of sweet potato and Russet potatoes until all of the potatoes have been used, making sure the sweet potatoes are the final top layer.

Pour the simmered cream over the potatoes, then top with the cheese. Cover the dish with aluminum foil and place on a baking sheet.

Bake until the potatoes have softened and a knife inserted in the center meets no resistance, about 1 hour.

Let sit for 30 minutes before serving.

About the recipe

This side dish is a bit of a riff on scalloped potatoes, but substitutes 50 percent sweet potatoes.

A mandoline is the best tool for uniformly slicing the potatoes, but consistently cutting the potatoes the same size with a sharp knife will work fine. Taste the cream before pouring over the potatoes: You’ll want it just on the verge of being salty, so that the potatoes are seasoned evenly.