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Sweet Potato Gratin with Cream, Thyme, and Crispy Panko Breadcrumbs Recipe

★★★★★

4.5 from 112 reviews
  • Author: Ben
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Sweet Potato Gratin is a creamy, flavorful casserole featuring layers of thinly sliced sweet potatoes and sautéed shallots, baked in a rich mixture of chicken broth, heavy cream, and fresh thyme. Topped with a crunchy parmesan and panko breadcrumb crust, this dish is perfect as a comforting side or a hearty vegetarian option.

Ingredients

Scale

Vegetables

  • 3 Sweet Potatoes
  • 2 Shallots
  • 3 sprigs Fresh Thyme

Dairy & Butter

  • 1 tablespoon Butter (for sauté)
  • 0.5 ounce Butter (for casserole dish)
  • 5 tablespoons Butter (for breadcrumb topping)
  • 1 cup Heavy Cream
  • 1/2 cup Parmesan Cheese

Other Ingredients

  • 1 package Chicken Broth
  • 1 cup Panko Breadcrumbs
  • Salt, to taste
  • Ground Black Pepper, to taste
  • Cayenne Pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the gratin dish.
  2. Prepare Sweet Potatoes: Peel and thinly slice the sweet potatoes into rounds using a mandolin or a sharp knife for even cooking.
  3. Slice Shallots: Thinly slice the shallots to incorporate into the layers.
  4. Sauté Shallots: Heat 1 tablespoon of butter in a pan over medium heat, then gently sauté the sliced shallots until they are soft and starting to brown, which enhances their flavor.
  5. Butter the Casserole Dish: Brush 0.5 ounces of butter evenly on the bottom and sides of your casserole dish to prevent sticking and add richness.
  6. Layer Sweet Potatoes and Shallots: Begin layering sweet potato rounds in the dish with one or two layers overlapping, placing them tightly together. Add sautéed shallots, then season with salt and black pepper. Repeat layers until the dish is full.
  7. Mix Liquid Ingredients: Combine the chicken broth, heavy cream, fresh thyme sprigs, and cayenne pepper in a bowl, adjusting seasoning to taste.
  8. Pour Liquid Over Layers: Pour the broth mixture evenly over the layered sweet potatoes, ensuring the corners are well covered for even cooking.
  9. Bake Covered: Cover the casserole tightly with foil and bake in the preheated oven for 20 minutes to start the cooking process.
  10. Prepare Topping: While baking, mix together panko breadcrumbs, parmesan cheese, and 5 tablespoons of butter until crumbly and combined.
  11. Add Topping and Continue Baking: Remove the foil after the initial baking time, sprinkle the breadcrumb mixture evenly over the gratin, then bake uncovered for an additional 40 minutes until the top is golden brown and crispy.
  12. Rest and Serve: Remove the gratin from the oven and let it cool for 10 minutes before serving to allow the flavors to set and the dish to firm up slightly.

Notes

  • Using a mandolin for slicing ensures even thickness and uniform cooking of sweet potato rounds.
  • Adjust cayenne pepper amount based on your spice preference.
  • Let the gratin rest after baking to make slicing easier and preserve moisture.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Make sure to cover the gratin tightly with foil during the first baking phase to prevent drying out the potatoes.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Keywords: Sweet Potato Gratin, Sweet Potato Casserole, Baked Sweet Potatoes, Comfort Food, Holiday Side Dish, Creamy Gratin

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Find it online: https://kitchenwithben.com/sweet-potato-gratin-with-cream-thyme-and-crispy-panko-breadcrumbs-recipe/