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My home fills with wonderful aromas whenever I whip up this Sweet Potato Gratin. Each layer of soft sweet potatoes blends into a luscious pool of cream sauce packed with herbs, and that crispy cheese top gets me drooling just picturing it. This dish always vanishes first during holiday meals and everyone asks me how I made it. The mix of garlic, rosemary and thyme creates the ultimate comfort food experience.
What Makes This Gratin So Irresistible
I've tried countless gratins over the years, and this one truly stands out. The velvety béchamel wraps around each sweet potato slice while the fresh herbs really wake up the flavors. I love seeing people's eyes widen when they spot that bubbly golden topping. And my favorite thing? Using Reynolds Wrap® cuts down on cleanup time so I can actually sit and chat with my family instead of washing dishes all night.
Your Shopping List
- Sweet Potatoes: Go for the large orange ones - they'll give you the smoothest texture.
- Gruyere & Parmesan Cheese: This pair creates the most incredible flavor.
- Whole Milk & Cream: These create that dreamy sauce texture.
- Garlic & Shallots: They'll fill your kitchen with wonderful scents.
- Fresh Thyme & Rosemary: Try to find them fresh if possible.
- Reynolds Wrap® Heavy Duty Foil: This will save you tons of cleanup time.
Let's Start Cooking
- Create Your Base
- Soften those shallots in butter, toss in garlic and herbs, then mix in flour, milk and cream. Add both cheeses and stir until you've got a smooth, wonderful mixture.
- Handle the Potatoes
- Cut them into thin slices, around 1/8 inch works best.
- Stack Everything Up
- Add some sauce to your foil-covered dish then start arranging those potato slices, ending with the remaining delicious sauce.
- Baking Time
- Wrap with foil and cook at 350°F for 60 minutes, then remove the cover, sprinkle more cheese and broil until you get that mouthwatering golden crust.
Insider Tricks
Don't rush when cutting your potatoes - even slices cook better. Fresh herbs make a big difference but you can use dried ones too. Make sure your foil is wrapped tightly to keep all that creaminess inside. Let it cool for about 30 minutes before digging in. Sometimes I splurge and use only heavy cream - it's totally worth the extra calories.
Perfect Pairings For Your Gratin
This gratin goes wonderfully with holiday favorites like turkey, ham, or even a fancy lamb roast. I usually add some simple green veggies on the side to balance the richness. Grab a glass of creamy white wine and you've got yourself the perfect dinner party meal.
Recipe Q&A
- → Can I make this ahead of time?
You sure can! Prep the potato slices and whip up the sauce the day before. Store both in the fridge and assemble it when you're ready to bake.
- → Why won't my potatoes soften?
Be sure the slices are super thin, about 1/8 inch. Cover the dish while cooking, and if needed, leave it in the oven a bit longer until they're fork-tender.
- → Can I swap the cheese?
Parmesan and gruyere taste amazing, but feel free to try cheddar, mozzarella, or fontina. Just pick cheeses that melt well and pack flavor.
- → How can I stop the sauce from splitting?
Gradually pour the milk in while whisking over medium heat. Avoid boiling after adding the cheese. Keep stirring to keep it silky smooth.
- → Can I freeze leftovers?
Totally! It might look a bit different after freezing, but it'll still taste great. Freeze for up to 2 months, then thaw in the fridge and warm it in the oven.