Sweet Potato Gratin with layers of thin sliced sweet potatoes and buttery yukon gold baked in a garlic and thyme infused cream. Golden and crisp potato chips top the dish off for extra flavor and crunchy texture.
Ingredients
- 1 large/medium sweet potato sliced thin with a mandolin
- 2-3 medium yukon gold potatoes sliced thin with a mandolin
- 32 oz heavy cream more or less if needed - enough to slightly cover top layer
- 4 sprigs fresh thyme + additional for garnish
- 1 tbsp minced garlic ~3-4 cloves
- dash of salt & pepper
Instructions
- Preheat oven to 375F
- In a 2-3 inch deep, 9x13” pan spread one layer of sweet potato slices. Sprinkle with salt & black pepper. Alternate with layer of yukon gold potatoes. Sprinkle with salt & black pepper. Repeat process until you have used all potatoes. You want to leave at least 1/2” space from the top of the pan so it doesn’t overflow.
- Whisk together heavy cream, minced garlic, and fresh thyme. Pour over the potato slices. You want to ensure the top layer is fully covered with liquid.
- Move to the oven and bake at 375F for 1 hour and 15 minutes. Check the potatoes - if there is still a lot of liquid, increase temp to 400F and continue baking until top is a light golden brown.
- Optional: Top with crushed GF aged cheddar crisps, move dish back to the oven, and continue baking until a deep golden brown, another 5-10 minutes.
- Remove from the oven and let sit for 10 minutes before serving. Garnish with extra fresh thyme. Enjoy!
Notes
- You can size up/down the recipe depending on how many people you want to serve.
- Use a bigger / more shallow baking pan to reduce cooking time. The deeper the serving dish - the longer the cooking time.
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