Throwback Thursday, Sweet Potato Gratin
I am praying for all my Florida friends
and those in the path of catastrophic Hurricane Milton,
plus all those suffering in North Carolina
and places devastated by Helene
Please donate to the Red Cross or Samaritan’s Purse if you can,
they need so much help…
❤️🙏❤️
This recipe combines russet potato slices with sweet potato slices
into a delicious scalloped potato casserole
The sweet potatoes give the standard scalloped potato dish
a real flavor boost
and they cut the richness of the cream and cheese
in a very palatable way
Scalloped or au gratin potatoes have a reputation of being hard to make,
but if you slice your potatoes evenly and very thin
they will cook evenly and thoroughly
I use an inexpensive Mandolin type slicer from the grocery store,
but you can use your food processor or a knife
You don’t have to peel them~
There is so much texture and vitamin content in the peel,
just scrub your potatoes thoroughly before slicing
Once sliced, toss them in a bowl with cream and salt
Transfer potatoes into a lightly greased deep casserole dish
You can layer by color if you want to but it’s really not necessary,
just try to have them mixed up well
Top with part of the cheese, the rest of the cream
and then the rest of the cheese
Now cover tightly with foil and refrigerate until you are ready to bake
If you want to do this one day ahead,
partially bake potatoes for 40 minutes, covered
Cool and refrigerate overnight
Before serving, bring to room temperature,
then uncover and bake for 30-45 minutes
until hot, golden and bubbly
Let the gratin set for 5-10 minutes
then cut into squares like a lasagna
SWEET POTATO GRATIN
Ingredients
- 2 large sweet potatoes
- 2 large russet potatoes
- 1 1/2 T salt
- 1 1/2 cups heavy cream divided
- 6 oz Gruyere cheese grated
Instructions
- Wash potatoes well, and do not peel. Slice into even thin, 1/8″ slices with a mandoline or sharp knife.
- Place slices into a large mixing bowl and pour in 3/4 cup cream and the salt. Gently toss potato slices to coat with cream.
- Transfer slices into a lightly greased 2 quart deep baking dish or gratin pan, spreading potato slices into flat even layers. Sprinkle with 1 cup, 4 oz. of cheese. Pour the rest [3/4 cup] of cream over potatoes and top with the rest of the cheese.
- Cover loosely with aluminum foil. Bake at 400 for 40 minutes. Uncover and bake 20 to 25 more minutes until potatoes are tender and golden. Test doneness by inserting a sharp knife, it should slice easily through the potatoes. Let set for 5-10 minutes and cut into squares to serve. Makes 8 servings.
Notes
Enjoy!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
Between Naps on the Porch / Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party
Comments
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Wonderful idea to use sweet potatoes. Have you ever made this recipe with all sweet potatoes?
Thank you Bernadette, and no, I’ve never made it with all sweet potatoes
That golden cheesy topping is the killer! I am so addictive to cheese.
Ha, cheese and bacon make everything better!
I like the idea of you mixing it with white potatoes. Then, covered in cheese! Yes, please!
Another great dish. Thank you, Jenna.
Thanks Nancy, have a great weekend!
Jenna, this looks delicious. I love potatoes sweet or russet! The cream and cheesy topping adds more fabulous flavor. Thanks for a recipe that is a definite comfort food.
I am praying for all of our Southern friends who have suffered unimaginable loss and suffering 🙏🏻
Thank you Pam, have a great weekend!
I love sweet potatoes and they are one of the healthiest foods you can eat! George Washington Carver would love this – now for peanuts!
Thanks Leslie Anne!
Looks delish1!
Thanks Patti!
I love a good potato gratin casserole but tend to shy away because they are usually time consuming. This looks simple and delicious. A great recipe for fall……
Thanks Emily, I like that you can make it ahead of time too.
Interesting combination. I need to give it a try!
Thank you Linda, have a great weekend~
I love both sweet and white potatoes. Thanks for this recipe, it looks delicious!
Thanks Rita, enjoy!
Oh, I have never heard of using sweet potatoes in scalloped potatoes – what a great idea. I almost never make them because of all the peeling and cutting. Using a mandolin and leaving the skin on is a brilliant time-saver. I love Gruyere cheese too. Pinned!
Thanks Kim, and yes no peeling required 🙂
Delicious I bet. I love sweet potatoes plus any potato. A lovely dish for fall, thank for sharing Jenna.
Thank you Linda, it’s a great dish for the holidays too~
What a great idea to use sweet potatoes, I’ll have to give it a go! Thanks for joining in on Home Matters Linky Party! I will be featuring your post this week! #HomeMattersParty xx
Thanks so much Joy!
I love potato gratin’s, Jenna, and I can see how adding sweet potatoes would heighten the flavor. Thank you for sharing!
Thank you Kitty!