Add sweet potato gratin to your list of sides this Thanksgiving. A mixture of bacon, onion and garlic, along with Gouda cheese, makes this layered dish a welcome addition to your menu.
Sweet potatoes are rich in Vitamin A so, if you’re not planning to use them right away, store them in a cool, dark, well-ventilated place for up to ten days.
If you have a mandolin slicer you’ll want to use it instead of your food processor. The blade’s super sharp (be careful!) and cuts neater, thinner slices for more uniform cooking. Besides, it’s much easier to clean than a food processor.
Thanksgiving Sweet Potato Gratin Recipe
- 2 - 3 large sweet potatoes, peeled and thinly sliced
- 8 slices bacon
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups heavy cream
- 2 Tbsp fresh thyme
- 1 tsp salt
- 1 tsp pepper
- 2 cups Gouda cheese, shredded
- Preheat oven to 375 degrees.
- Cook bacon in a medium sauté pan until crispy then remove and crumble, reserving 1 Tbsp of the drippings in the pan.
- Add onions to the pan with bacon drippings and sauté until translucent. Add garlic, stir then remove from heat. Toss with bacon crumbles and set aside.
- Melt butter in a medium saucepan. Whisk in flour for 1 minute then slowly whisk in the cream until there are no lumps. Simmer for approximately 5 minutes until thickened.
- Stir in salt, pepper and thyme then remove from heat. Spread a layer of sweet potato slices evenly in a 9" x 13" pan, overlapping slightly. Season with salt and pepper then spoon ⅓ of the bacon mixture over the potatoes. Pour ⅓ of the cream mixture on top and sprinkle with ⅓ of the cheese.
- Repeat steps until the potatoes and bacon are gone. Finish with the cream mixture and cheese.
- Bake 35–45 minutes, or until bubbly. Enjoy.
Did you know sweet potatoes are one of the oldest vegetables known to mankind? Originally grown in Central and South America, they made their way to Europe then back to this side of the ocean.