Best 3 Sweet Potato And Gruyere Gratin Recipes

Indulge in a culinary delight with our tantalizing Sweet Potato and Gruyère Gratin, a delectable dish that harmonizes sweet potatoes' natural sweetness with the nutty, savory flavors of Gruyère cheese. This irresistible gratin is a symphony of textures, featuring velvety sweet potatoes, crispy breadcrumb topping, and a luscious, creamy sauce. Savor the rich, earthy flavors of roasted sweet potatoes, perfectly complemented by the nutty, umami notes of Gruyère cheese. With its vibrant colors and enticing aromas, this gratin is sure to be the star of any meal.

Prepare to embark on a culinary journey as you explore the diverse recipes featured in this article. From the classic Sweet Potato and Gruyère Gratin to the innovative Sweet Potato and Black Bean Enchiladas, each recipe offers a unique take on this versatile vegetable. Discover the tantalizing Sweet Potato and Chorizo Hash, a vibrant and flavorful breakfast or brunch dish, or indulge in the comforting Sweet Potato and Lentil Soup, a hearty and wholesome meal.

Here are our top 3 tried and tested recipes!

SWEET POTATO GRATIN

Sweet Potato Gratin image

Sweet and savory gratin packed with flavor and nutrition.

Provided by souplover Sue

Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes

Time 1h

Yield 10

Number Of Ingredients 12

Ingredients

cooking spray
2 cups heavy cream
½ stick unsalted butter
2 cloves garlic, minced
1 tablespoon chopped fresh parsley, or more to taste
1 tablespoon fresh thyme leaves, or more to taste
1 tablespoon minced fresh sage, or more to taste
1 tablespoon minced fresh rosemary, or more to taste
1 ½ teaspoons sea salt
¾ teaspoon ground black pepper
3 pounds sweet potatoes, peeled and thinly sliced
1 ½ cups shredded Gruyere cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray.
Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper.
Arrange 1/2 of the sweet potato slices in the prepared baking dish; cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top.
Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Nutrition Facts : Calories 391.3 calories, Carbohydrate 29.2 g, Cholesterol 95.2 mg, Fat 27.6 g, Fiber 4.2 g, Protein 8.1 g, SaturatedFat 17 g, Sodium 412.5 mg, Sugar 5.8 g

SWEET POTATO GRATIN

Sweet Potato Gratin image

This elegant sweet potato gratin comes from Cooking Light's Editor-in-Chief Hunter Lewis. Alternating layers of buttery-rich Yukon Golds and earthy sweet potatoes become even more delicious with Parmesan cheese and Gruyere cheese.

Provided by Hunter Lewis

Time 2h

Yield Serves 6

Number Of Ingredients 10

Ingredients

Cooking spray
2 pounds small or medium sweet potatoes and Yukon Gold potatoes, peeled and very thinly sliced
2 tablespoons all-purpose flour
3/8 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground red pepper
1 (12-oz.) can evaporated low-fat milk
1 ounce finely grated Parmesan cheese (about 1/4 cup)
2 ounces grated Gruyère cheese (about 1/2 cup)

Steps:

Preheat oven to 350°F. Coat a 9- x 5- x 3-inch loaf pan with cooking spray.
Combine first 6 ingredients in a bowl; toss.
Add about 3 tablespoons milk to prepared pan. Arrange 1 layer of potatoes, shingle-style, over milk. Sprinkle with Parmesan. Repeat layers with remaining milk, potatoes, and Parmesan until pan is full. Top with Gruyère.
Cover pan with foil; bake 35 minutes. Uncover; bake until browned and bubbly and knife slides easily through potatoes, about 30 more minutes. Cool for 45 minutes before serving.

Nutrition Facts : Calories 211, Carbohydrate 30 g, Cholesterol 22 mg, Fat 5.7 g, Fiber 4 g, Protein 10 g, SaturatedFat 2.6 g, Sodium 331 mg, Sugar 10 g

SWEET POTATO AND GRUYèRE GRATIN

Sweet Potato and Gruyère Gratin image

This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. You can also simmer the cream mixture (don't add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.

Provided by Melissa Clark

Categories casseroles, side dish

Time 1h30m

Yield 12 servings

Number Of Ingredients 12

Ingredients

3 tablespoons unsalted butter, softened, for pan and foil
1/3 cup grated Parmesan
2 cups heavy cream (or half-and-half)
3 tablespoons fresh sage, chopped
1 tablespoon fresh rosemary, finely chopped
3 fat cloves garlic, grated or minced
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons kosher salt, plus more as needed
3 large eggs, lightly beaten
3 pounds sweet potatoes (about 4 large or 5 medium), peeled
Freshly ground black pepper, to taste
1 2/3 cups/6 1/2 ounces grated Gruyère

Steps:

Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 444 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Choose sweet potatoes that are firm and free of blemishes. Look for potatoes that are about the same size so that they cook evenly.
To save time, you can peel and cube the sweet potatoes in advance and store them in a covered container in the refrigerator for up to 24 hours.
If you don't have a mandoline, you can use a sharp knife to thinly slice the sweet potatoes. Just be careful to slice them evenly so that they cook evenly.
Don't overcrowd the baking dish. If the sweet potatoes are too crowded, they will not cook evenly.
Bake the gratin until the sweet potatoes are tender and the cheese is melted and bubbly. This will take about 30-35 minutes.
Let the gratin cool for a few minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Sweet potato and Gruyère gratin is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover sweet potatoes, and it is also a healthy and nutritious dish. The sweet potatoes are a good source of fiber and vitamins, and the Gruyère cheese is a good source of calcium and protein. This gratin is sure to be a hit with your family and friends.