Gourmet Sweet Potato Gratin with Chiles and Cream Casserole
Elevate your side dish game with this indulgent Gourmet Sweet Potato Gratin with Chiles and Cream Casserole, a perfect harmony of creamy decadence and bold, smoky spice. Layered with tender, thinly sliced sweet potatoes, roasted green chiles, and a luxuriously infused cream sauce featuring garlic, fresh thyme, and smoked paprika, this casserole is crowned with a golden, bubbly blend of Gruyere and Parmesan. The subtle heat from red chili flakes and the rich creaminess make this dish a standout for any holiday spread or cozy dinner gathering. Ready in just over an hour, this comforting gratin combines gourmet flair with easy-to-follow steps, ensuring it’s as approachable as it is flavorful. Perfect for feeding a crowd or impressing at your next family dinner, this recipe is a must-try for sweet potato lovers seeking a savory twist.
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Recipe Information
Ingredients
- 2 pounds Sweet potatoes
- 1.5 cups Heavy cream
- 0.5 cups Milk
- 3 cloves Garlic
- 2 teaspoons Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Red chili flakes
- 4 ounces Mild green chiles (roasted and diced)
- 1 cup Gruyere cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 1 tablespoon Unsalted butter (for greasing)
Instructions
Preheat your oven to 375°F (190°C).
Grease a medium-sized casserole dish with the unsalted butter and set it aside.
Peel the sweet potatoes and slice them into thin, uniform rounds (approximately 1/4-inch thick) using a sharp knife or mandoline slicer.
In a medium saucepan, combine the heavy cream, milk, minced garlic, fresh thyme, salt, black pepper, and smoked paprika. Heat over medium-low heat until the mixture is warmed through and infused, about 5 minutes. Do not boil. Remove from heat.
Spread a single layer of sweet potato slices on the bottom of the prepared casserole dish, slightly overlapping the slices.
Sprinkle a small amount of the diced green chiles over the sweet potatoes.
Pour a few spoonfuls of the cream mixture over the layer, ensuring the potatoes are lightly coated.
Repeat the layering process (sweet potatoes, green chiles, cream mixture) until all the ingredients are used, finishing with a layer of cream on top.
Cover the casserole with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and sprinkle the shredded Gruyere and grated Parmesan evenly over the top.
Return the casserole to the oven, uncovered, and bake for an additional 20 minutes, or until the cheese is golden and bubbly and the sweet potatoes are tender when pierced with a fork.
Let the gratin rest for 10 minutes before serving. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
3143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.3 g | 262% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 5099 mg | 222% | |
| Total Carbohydrate | 208.2 g | 76% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 51.8 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2780 mg | 214% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
