Sweet Potatoes au Gratin
This rich, sweet potato casserole couldn't be any easier to make—or more delicious to eat! —Patti Kirchhoff, Lake Geneva, Wisconsin
Ingredients
- 2 large uncooked sweet potatoes, peeled and sliced 1/4 inch thick
- 1 large egg
- 2 cups heavy whipping cream
- 3/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- Pinch pepper
- 3 tablespoons grated Parmesan cheese
- Minced fresh thyme, optional
Reviews
I tried this but the sweet potatoes took sooo long to cook and the cream was curdled by the time they cooked. I decided to add a little more cheese to hopefully hide the curdled cream. Im not sure where I went wrong. Will be trying again soon
This is a 5 start recipe if you COVER it while cooking. I made it this way after reading the reviews and it made all the difference. The potatoes were tender in the recommended amount of cooking time and the cream stayed creamy and delicious.
Made recipe exactly as stated and the potatoes turned out perfect. A great savory twist for sweet potatoes.
I was looking for a new recipe to go with ham. This was the perfect one. The use of the 2 different kinds of potatoes really works well.
This is the best sweet potato recipe I have ever tried. Everyone at the table had a second helping! This recipe is easy to follow and didn't require a lot of effort. This will be my new "go-to" recipe for sweet potatoes!
I love this recipe. Have used it for the last 5 Thanksgiving and Christmas dinners and I am not allowed to not bring it. I slice the potatoes about 1/8" thick and use about 2 pounds of potatoes. I add a good 3 tbsp of parmesan after layering a third of the potatoes in the casserole, add another 3 tbsp of cheese on top of a second layer and the third 3 tbsp on top. (I like my potatoes cheesy!) Have found that I can cook the dish along side the turkey in a 325? oven but cook them for at least 2 or 2 1/2 hours. Have also been known to use 2 large eggs instead of one extra large egg.
As is usual with TOH recipes, gladly rating *5*. Delicious, comforting. Next time will make half the recipe, for us **empty nesters**. Thank you for sharing!!
Maybe this dish should be baked covered. I had in the oven for over an hour to get the sweet potatoes tender, and by then the cream part was dried up and clumpy. I also would have put the parmesan cheese throughout the dish instead of just on top.
I tasted a similar dish at a thanksgiving buffet. I was thrilled this tasted so much like it. I used 2 small-med sweet potatoes and 2 med white potatoes because I have lots of them to use up. The dish wasn't done in the time suggested but the sauce was curdled looking by the time it was done. Still it tasted great and I will make it again.
I love this recipe. It is such a nice change from the surgar & nut recipies. That little bit of nutmeg adds the perfect finishing touch.