Description
Golden, cheesy, and bubbling with creamy comfort—these individual sweet potato gratins are pure magic in a ramekin. Thinly sliced sweet potatoes are bathed in garlicky cream, layered with nutty Gruyère, and finished with a crisp Parmesan crust. Elegant enough for holidays yet simple enough for weeknights, this dish transforms humble sweet potatoes into a show-stopping side everyone will crave.
Ingredients
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2 lbs sweet potatoes, peeled & thinly sliced
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1½ cups heavy cream
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2 cloves garlic, minced
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½ tsp salt
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¼ tsp black pepper
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¼ tsp nutmeg (optional)
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1 cup shredded Gruyère cheese (or sharp white cheddar)
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2 tbsp grated Parmesan cheese
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Butter, for greasing ramekins
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Optional: fresh thyme or rosemary
Instructions
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Prep: Preheat oven to 375°F (190°C). Butter ramekins generously.
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Infuse Cream: Warm cream with garlic, salt, pepper, and nutmeg until fragrant (do not boil).
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Layer: Arrange potato slices in ramekins, overlapping like shingles. Sprinkle Gruyère between layers.
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Pour & Top: Ladle warm cream over potatoes until just covered. Top with remaining Gruyère, Parmesan, and herbs if using.
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Bake: Cover loosely with foil; bake 30 min. Remove foil, increase heat to 400°F (200°C), and bake 15–20 min more, until golden and bubbling.
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Rest: Let gratins sit 5–10 min before serving for a creamy, set texture.
Notes
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Apple & Sage: Add thin apple slices and use sage instead of thyme.
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Smoky & Spicy: Use smoked Gouda + cayenne or paprika.
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Dairy-Free: Sub full-fat coconut milk & vegan cheese.
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Large Dish: Use a 2-qt baking dish if not using ramekins.
Nutrition
- Calories: 280 cal Per Serving
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 3g