Gruyere and Rosemary Sweet Potato Gratin

Gruyere and Rosemary Sweet Potato Gratin 1

Thanksgiving is definitely one of my favorite holidays. Family and friends gathering in one place, the sense of appreciation in the air, and not to mention the comfort food galore. I love sweet potatoes, though I have only been exposed to Thanksgiving sweet potato side dishes that are either topped with achingly sweet marshmallows or maple syrup, so last year I decided to make a savory sweet potato dish. By popular demand, this side dish is making it’s second Thanksgiving appearance. Trust me, the creaminess of the garlic-infused cream and gruyere, sweet potatoes, and pungent rosemary will make your guests request the same, year in and year out.

Gruyere and Rosemary Sweet Potato Gratin 2
Creamy Rosemary & Garlic Sweet Potato Gratin

3 medium sweet potatoes
3 cloves of garlic, smashed
3 sprigs rosemary, chopped
1/2 cup gruyere cheese, grated
1/2 cup heavy cream
1/3 cup milk
1 Tbsp flour
1/2 stick butter
3/4 cup Panko bread crumbs
Salt & Pepper

Preheat oven to 350F

Peel and cut the sweet potatoes thinly. Meanwhile, add milk and cream to a sauce pot, add smashed garlic*, this will infuse the cream with the garlic flavor without overpowering the dish. Heat the cream/milk mixture until you see bubbles around the edges, whisk in the flour and cook for another minute or so.

Gruyere and Rosemary Sweet Potato Gratin 3

To Assemble:

Line the bottom of the baking dish, overlapping the sweet potatoes in multiple rows. Sprinkle salt and pepper over the sweet potatoes (though make sure to only add a small amount of salt, as the cheese also contains salt). Sprinkle cheese over the sweet potatoes, then the rosemary. Repeat this process three times, ending with the cheese and rosemary on top.

With a slotted spoon, remove the smashed garlic cloves from the cream/milk mixture and discard. Pour the mixture over the assembled sweet potatoes.

Melt the butter in a small saucepan, add to the panko bread crumb.  Cover the top of the gratin with an even coat of this.
Gruyere and Rosemary Sweet Potato Gratin 4
Bake for about 45-50 minutes*, or until potatoes are done and you can stick a fork into the gratin smoothly.

Sprinkle with roughly chopped rosemary to garnish and serve!


*To smash garlic, just take the back of a knife and press down hard on the garlic. This will not only smash the garlic, but automatically pull loosen the skin off the garlic so it just comes right off.

*If the sweet potatoes are not done though the panko is browning too quickly, just cover with foil to prevent the panko from  getting too dark.


Bon Appetit!


Xo, d.

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1 Comments

  1. Fantastic!!! Always hit on Thanksgiving Holiday! If you try It you will always make it!

    Posted 11.22.13 Reply
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