Herbed Sweet Potato Gratin

Sliced sweet and russet potatoes baked in a creamy and aromatic sauce. A special side dish for any occasion.



  • 1 pound russet potatoes (peeled and thinly sliced)
  • 1 pound sweet potatoes (peeled and thinly sliced)
  • 1 1/3 cups heavy cream
  • 3 tablespoons butter
  • 1 garlic clove (minced)
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup sharp cheddar cheese (grated)

Cooking Directions

  • 1
    Preheat oven to 375°F. In a 3 qt. oven-safe pan, heat cream, butter and garlic over medium heat and bring to a low simmer. Remove pan from heat. Stir in salt, pepper, and herbs followed by the grated cheese.
  • 2
    Add potatoes to the pan, arranging the slices so that most of them can be submerged in the cream mixture.
  • 3
    Cover pan with a lid or foil and bake in the oven for 30 minutes. Remove cover and continue to bake until the top is golden and edges are crispy-- about 20 more minutes. Allow to rest for 10 minutes before serving.

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