Thinly sliced sweet potatoes baked to tender perfection in a rich herb and garlic-infused cream sauce. A warm, comforting side dish with crispy edges and creamy layers—ideal for fall gatherings and holiday tables.

Why You’ll Love This Recipe

This Savory Herb & Garlic Sweet Potato Gratin combines the natural sweetness of sweet potatoes with a rich, aromatic cream sauce infused with garlic, thyme, and rosemary. It’s the perfect balance of sweet and savory, with layers that become tender and buttery in the oven. With a golden top and irresistibly creamy interior, this dish brings elegance to everyday dinners and is equally at home on holiday menus. The recipe is easy to assemble, adaptable, and always a crowd-pleaser.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 large sweet potatoes, peeled and thinly sliced
• 1 1/2 cups heavy cream
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 cup grated Parmesan (optional, for topping)
• 2 tbsp butter (for greasing and dotting)
• Fresh thyme, for garnish

Directions

1. Preheat oven to 375°F (190°C) and grease a baking dish with butter.
2. In a small saucepan over medium heat, combine the heavy cream, minced garlic, thyme, rosemary, salt, pepper, and nutmeg. Allow the mixture to gently simmer for 5 minutes, then remove from heat.
3. Arrange the thinly sliced sweet potatoes vertically in the prepared baking dish, stacking the slices tightly together in rows.
4. Pour the warm cream mixture evenly over the sweet potatoes, ensuring they are well coated.
5. Dot the top with small pieces of butter and cover the dish loosely with foil.
6. Bake for 35 minutes. Remove the foil, sprinkle with Parmesan if using, and continue baking for another 20–25 minutes until the top is golden brown and the cream is bubbly.
7. Let the gratin rest for 10 minutes before serving to allow the layers to set. Garnish with fresh thyme.

Servings and timing

This recipe serves approximately 6 people. Preparation takes about 20 minutes, and the total baking time is 55–60 minutes. Including resting time, allow around 1 hour and 20 minutes from start to finish.

Variations

• Cheesy Gratin: Add shredded Gruyère or cheddar between layers for a richer, cheesier result.
• Spiced Version: Add a pinch of cayenne or chili flakes to the cream for a subtle heat.
• Dairy-Free Option: Substitute the cream with coconut milk or a plant-based alternative and use vegan butter.
• Rustic Style: Slice the potatoes more thickly for a chunkier texture and longer bake time.
• Mixed Veggies: Incorporate thin slices of parsnip or Yukon gold potatoes for variety.

Storage/Reheating

To store, cover the cooled gratin tightly with foil or plastic wrap and refrigerate for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months.

To reheat, place in a 350°F (175°C) oven, covered, for about 15–20 minutes or until warmed through. Individual portions can be microwaved for 1–2 minutes, but oven reheating is recommended to maintain texture.

FAQs

Can I make this dish ahead of time?

Yes, you can assemble the gratin up to a day in advance and refrigerate it. Bake just before serving for the best texture.

What kind of sweet potatoes work best?

Use firm, orange-fleshed sweet potatoes such as Beauregard or Jewel varieties for the best texture and flavor.

Can I use milk instead of cream?

Whole milk can be used, but the sauce will be less rich. A mixture of milk and a little butter can help replicate the cream’s richness.

How do I slice the sweet potatoes evenly?

A mandoline slicer is ideal for achieving thin, uniform slices, which ensures even cooking.

Is it necessary to simmer the cream first?

Yes, simmering helps infuse the flavors of garlic and herbs into the cream and enhances the overall taste.

Can I add onions to the dish?

Thinly sliced onions can be layered with the sweet potatoes for added flavor and texture.

Why is the nutmeg included?

Nutmeg adds a warm, subtle spice that enhances the sweetness of the potatoes and the depth of the cream sauce.

Should I peel the sweet potatoes?

Yes, peeling ensures a smoother texture and better presentation, though unpeeled slices can add a rustic look if preferred.

What size baking dish should I use?

A medium-sized rectangular or oval baking dish (about 2 quarts) works well for this quantity.

Can I make this dish vegetarian?

This dish is naturally vegetarian, just ensure that any optional cheese used is free from animal rennet if strict vegetarian standards are required.

Conclusion

Savory Herb & Garlic Sweet Potato Gratin is a dish that transforms simple ingredients into a showstopping side. With layers of flavor and an irresistible creamy texture, it pairs beautifully with roasted meats, poultry, or vegetarian mains. Easy to prepare and stunning on the table, this gratin is sure to become a seasonal favorite you’ll return to again and again.

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Savory Herb & Garlic Sweet Potato Gratin

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Thinly sliced sweet potatoes baked to tender perfection in a rich herb and garlic-infused cream sauce. A warm, comforting side dish with crispy edges and creamy layers—ideal for fall gatherings and holiday tables.

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Ingredients

Units USM Scale 1x2x3x

• 3 large sweet potatoes, peeled and thinly sliced
• 1 1/2 cups heavy cream
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 cup grated Parmesan (optional, for topping)
• 2 tbsp butter (for greasing and dotting)
• Fresh thyme, for garnish

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Instructions

1. Preheat oven to 375°F (190°C). Grease a baking dish with butter.
2. In a small saucepan, heat the heavy cream with garlic, thyme, rosemary, salt, pepper, and nutmeg. Let it simmer gently for 5 minutes, then remove from heat.
3. Layer sweet potato slices vertically in the baking dish, stacking tightly together in rows.
4. Pour the warm cream mixture evenly over the sweet potatoes.
5. Dot with small pieces of butter and cover loosely with foil.
6. Bake for 35 minutes, then uncover, sprinkle with Parmesan if using, and bake another 20–25 minutes until the top is golden and bubbly.
7. Let rest for 10 minutes before serving. Garnish with fresh thyme.

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Notes

• Use a mandoline for evenly sliced sweet potatoes.
• Add Gruyère or cheddar for extra cheesy richness.
• Can be prepared ahead and reheated before serving.

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Nutrition

• Serving Size: 1/6 of dish
• Calories: 290
• Sugar: 6g
• Sodium: 280mg
• Fat: 21g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 60mg