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Sweet Potato Gratin

sweet potato gratin
Sweet potatoes and cauliflower take center stage in this decedent dish, with a little help from our all time favorite ingredient: cheese! White cheddar, (or manchego cheese if you have any) combines with parmesan, garlic, and thyme for a side dish no one will soon forget. Top it all off with a creamy garlic sauce, and we’re sure that no one will miss the traditional marshmallow topping! This is the perfect time to test out a new way to serve sweet potatoes, and see if they’re good enough to have a spot on the Thanksgiving table this year!

Sweet Potato Gratin With Garlic Cream Sauce

1 hr to prepare serves 8-10


  • 1 1/2 cups heavy cream
  • 2 cloves garlic, pressed
  • 2 sweet potatoes, peeled and sliced
  • 1 small head of cauliflower, chopped
  • 1 1/2 teaspoons fresh thyme, chopped
  • Salt and pepper to taste
  • 2 cups shredded white cheddar, or manchego cheese
  • 1/4 cup parmesan cheese
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  1. Preheat oven to 400, and prepare a 9x13 casserole dish with butter.
  2. Combine garlic and heavy cream in a small pot over medium heat. Bring to a simmer, remove from heat, and set aside.
  3. In a large bowl, toss the sweet potato slices and cauliflower florets. Mix in thyme, salt, pepper, and 1 1/2 cups of white cheddar cheese. Spread sweet potato mixture into prepared casserole dish.
  4. Stir the garlic heavy cream mixture, and pour evenly over the dish. Sprinkle remaining 1/2 cup of white cheddar on top, and finish off with 1/4 cup of parmesan cheese on top.
  5. Cover with foil, and bake for 30 minutes. Remove foil, and bake for an additional 20 minutes, or until veggies are tender when pierced.
  6. Serve up hot, enjoy!

Recipe adapted from Pinch My Salt.