Sweet Potato Gratin

Prep	Cook	Total
15 Min	45 Min	1 Hr

Ingredients

• Olive oil spray
• 2 pounds sweet potatoes
• 2 tablespoons melted butter
• 1 tablespoon fresh thyme leaves, chopped
• 1 teaspoon kosher salt
• Fresh black pepper
• 1 ounce finely grated Parmesan cheese
• 3/4 cup grated Gruyere cheese

Instructions

1. Preheat the oven to 425°F. Coat a round pie dish or other 6-cup gratin dish with olive oil spray.
2. Peel the sweet potatoes and slice them as thinly as you can manage, I did them 1/8th inch thick with a mandolin. Put the slices in a large bowl and add the melted butter, thyme, salt, and pepper to taste. Toss to make sure all the slices are well coated.
3. Take a handful of potatoes and arrange them in a layer on the bottom of the baking dish. Keep adding more layers, one handful of potatoes at a time and as you work, press the potato slices down and try to keep them in an even thickness all around. Once all the slices have been added, press down gently to compact them a bit.
4. Sprinkle the Parmesan cheese and Gruyere evenly over the top. Spray one side of a piece of aluminum foil with olive oil spray and cover the pan with aluminum foil, oiled-side down (to prevent the cheese from sticking).
5. Bake the gratin for 30 minutes. Uncover and continue to bake until the potatoes are tender when pierced with a knife and the cheese is melted, about 15 minutes.
6. Let it rest for 5 minutes before slicing and serving.

Link to recipe