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Spiraled Sweet Potato Gratin
This elegant gratin transforms humble sweet potatoes into a stunning centerpiece. Thinly sliced potatoes are arranged vertically in a cast-iron skillet to create a beautiful spiraled pattern. A rich mixture of heavy cream steeped with crushed garlic and fresh thyme provides deep, savory flavor. A generous dusting of finely grated Parmesan cheese melts into a golden crust as it bakes. Serve this comforting dish alongside roasted meats or as a hearty vegetarian main course for your next holiday gathering.
Ingredients
- 1 Tbsp. unsalted butter, softened
- 5 medium sweet potatoes, peeled
- 1½ cups heavy whipping cream
- 4 garlic cloves, crushed
- 1 Tbsp. fresh thyme leaves, plus more for garnish
- ¼ tsp. black pepper
- 3 tsp. kosher salt, divided
- 2 oz. Parmesan cheese, finely grated (about ½ cup)
Instructions
- 1Preheat the oven to 350°F and grease the bottom of a 10-inch cast-iron skillet or baking dish with the softened butter. Slice the peeled sweet potatoes very thinly using a mandoline.
- 2Arrange the potato slices vertically on their edges in the prepared skillet, fanning them out slightly to form a tight spiral pattern.
- 3Combine the heavy cream, crushed garlic cloves, fresh thyme leaves, black pepper, and two teaspoons of the kosher salt in a medium saucepan. Bring the mixture to a boil over medium heat.
- 4Lower the heat to medium-low and simmer for about 15 minutes, stirring frequently until the garlic softens. Discard the garlic cloves if you prefer a milder flavor, then pour the infused cream evenly over the arranged sweet potatoes.
- 5Season the dish with the remaining teaspoon of kosher salt and sprinkle the finely grated Parmesan cheese over the top. Cover the skillet tightly with aluminum foil.
- 6Bake for 50 to 55 minutes until the sweet potatoes are tender when pierced with a knife. Remove the foil and continue baking for another 15 minutes to allow the top to brown.
- 7Take the skillet out of the oven and let the gratin rest for 10 minutes. Garnish with fresh thyme leaves before serving.