So I’m not sure if you knew this, but on Thanksgiving calories don’t count. It’s true. I double checked. And that’s especially good news because Waiting on Martha‘s recipe for sweet potato au gratin is anything but low fat. With layers of cheese and cream and all sorts of incredible delicious goodness. But I swear it’s worth every calorie laden bite. My stomach’s rumbling already.
1 Hour/s 20 Minute/s
- 1 cup heavy cream
- 1 cup half & half cream
- 4 cloves of garlic minced
- 1 1/2 pounds sweet potatoes, peeled and sliced
- 1 1/2 russet potatoes, peeled and sliced
- 1 tablespoon fresh thyme chopped
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 cups shredded Gruyere cheese
- 2 cups shredded cheddar cheese
- Preheat the oven to 400 degrees. In a small pot bring cream, 1/2 and 1/2 and garlic just to a simmer and set aside. Butter a casserole dish or gratin dish and set aside. Stir the cooling cream occasionally to help prevent skin from forming.
- Start building your layers. Spread the sweet potatoes out in a single layer, sprinkle with salt, pepper, thyme and cheese. Continue building layers, alternating sweet and russet potatoes until your casserole dish is filled. Stir the garlic and cream sauce once more then pour it over your potatoes, trying to distribute the cream as evenly as possible. Sprinkle cheese over the top, setting aside 1/4 cup of both the cheddar and Gruyere.
- Cover the dish with foil and bake in the middle of the oven for 50 minutes. Remove the foil and sprinkle with the remaining cheese and bake an additional 20 minutes or until the top is lightly browned and the potatoes are tender when pierced with a sharp knife. Remove from the oven and let cool for 20 minutes before serving. **If you are using a deeper casserole dish you'll have to extend cooking time**