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Thinly sliced sweet potatoes are layered with thinly sliced shallots and a sweet maple butter. Sweet Potato Gratin is an ideal dish to serve with any holiday meal.
Total Time: 1 hour 30 minutes
Hands-On Time: 30 minutes
Yield: 8 to 10 servings
- 6 tablespoons unsalted butter, softened, plus 1 teaspoon for the pan
- 1/4 cup maple syrup (any grade)
- 3 large sweet potatoes, about 2-1/2 pounds, peeled and sliced 1/8-inch thick
- 1 large shallot or 2 small, peeled and sliced 1/8-inch thick
- Kosher or sea salt and freshly ground black pepper, to taste
- 1/4 teaspoon freshly grated nutmeg
- 1 cup heavy cream
In a small bowl or in the bowl of a standing mixer, stir together the softened butter and the maple syrup; set aside.
Lightly grease a large 12- to 14-inch gratin dish, shallow casserole, or rimmed baking sheet with 1 teaspoon of butter. Place half the potatoes in a single layer on the bottom, overlapping the slices slightly. Place all the shallots on top of the potatoes. Season with salt, pepper, and half the nutmeg. Distribute half of the maple butter in dollops on top of the first layer of potatoes and shallots. Arrange the remaining sweet potatoes on top in a neat layer, overlap-ping the slices slightly. Tuck irregular or less-than-perfect slices under nicely cut slices. Distribute the remaining butter on top and season with salt, pepper, and the remaining nutmeg.
The recipe can be made several hours ahead of time up to this point. Cover and refrigerate until ready to bake.
Preheat your oven to 350° and set a rack to the middle position. Pour the cream over the potatoes and cover tightly with foil. Bake 45 minutes, basting the potatoes with the cream once during the baking time. Remove the cover, baste again, and bake until the potatoes are tender and the cream has thickened, 12 to 18 more minutes. Serve hot.