Skip to main content
Epicurious

Definitely decadent, this sweet potato gratin is destined to become a do-or-die part of your family's holiday spread. Cinnamon, clove, and nutmeg perfume the cream with their warm flavors and seep their rich taste of fall into each layer. A mandoline makes quick work of slicing the potatoes and is worth the investment for the time it will save you in prep work. Don't forget to remove the cover for the last portion of baking time—the browned and bubbling crust is not to be missed!

Ingredients

Makes 8 servings

2 cups heavy cream
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
4 medium sweet potatoes, peeled and sliced 1/8 inch thick on a mandoline
Kosher salt and freshly ground black pepper

Preparation

  1. Step 1

    1. Preheat the oven to 375°F.

    Step 2

    2. Whisk together the cream, cinnamon, cloves, and nutmeg until smooth.

    Step 3

    3. In a 10-inch square baking dish, arrange an even layer of sweet potatoes. Drizzle with a few tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 8 to 10 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture.

    Step 4

    4. Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes. Remove from the oven and let rest for 15 minutes before serving.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
Sign In or Subscribe
to leave a Rating or Review

How would you rate Sweet Potato Gratin?

Leave a Review

Reviews (9)

Back to TopTriangle

  • We made this for our smaller Thanksgiving dinner, it is perfect, delicious and easy!

    • foodie from pocatello

    • 11/27/2020

  • Tried this at Bar Americain in NYC...and loved it! Tried this recipe at home and still love it! Can't wait to make it again this Christmas. Different & not too sweet, rich & decadent instead.

    • shari20

    • Evergreen, CO

    • 12/17/2016

  • just made this today for a pot luck with my freshly dug sweet potatoes. Excellent.! Delicate lovely flavors. I used a 10x13 cake pan and used sea salt and pepper in every layer and appreciated reading the other reviews so I knew all of the potatoes needed to be covered with the cream. I will definitely make this again. Will also try using coconut mild instead of cream for my dairy free family members.

    • finnridge

    • SE Minnesota

    • 9/17/2016

  • Is the cheese missing? This is a dauphinois not a gratin. Please advise.

    • Svelte1960

    • New York

    • 1/2/2013

  • The dish is really good and easy to make -- just make sure you have enough cream to cover the sweet potatoes -- that is the key.

    • Anonymous

    • Birmingham, MI

    • 12/2/2011

  • An elegant dish- and yes the salt and pepper was important. The combination of seasonings and cream made for a decadent, silky, savory dish. I pureed the leftovers with chicken stock and now this sweet potato soup puree sits in the freezer awaiting Christmas eve.

    • sgamblin

    • Denton, TX

    • 11/26/2011

  • Nice change of pace - rich rather than sweet - good for those who are not fans of sweet potatoes especially if sliced thin - worked better with orange sweet potatoes than white sweet potatoes - important to use salt and pepper

    • peterwm

    • Pittsburgh PA

    • 11/25/2011

  • This recipe didn't have much depth of flavor. The spices made it reminiscent of the holidays, but there wasn't much taste. I prefer regular sweet potatoes with butter and brown sugar to this. I won't make it again.

    • Anonymous

    • ky

    • 11/4/2011

  • Can this be frozen? If so, at what stage?

    • kpmrose

    • Mazatlan, Mexico

    • 11/3/2011

TagsGratinAmericanSweet PotatoPotatoRoot VegetableVegetableCinnamonHerbs & SpicesNutmegSideDinnerGluten FreeNut FreeVegetarianEasyWeeknight MealsOven BakeFallCookbooks
Read More
Dauphinoise Potatoes
Akin to potato gratin, in this French dish, the potatoes are par-cooked in cream, then layered with nutty Gruyère cheese.
Ginger-Stout Layer Cake With Ermine Frosting
This ginger-stout cake from famed pastry chef Claudia Fleming gets generous layers of buttermilk frosting, with the sides of the cake left au naturel.
Cranberry-Orange Chutney
Whether spooned over cheese, layered in a sandwich, or blended into a smoothie, this flavorful sauce is a guaranteed hit any time of the year.
Pumpkin Roll With Cream Cheese Filling
This swirled, cinnamon-spiced fall dessert is a total showstopper.
Cuccidati
Buttery cookie dough and brandy-soaked dried fruit make these Italian fig cookies a holiday must-have.
Chicken Satsivi (Chicken in Walnut Sauce)
Finely ground walnuts turn into the creamiest (but cream-free) sauce you’ve ever had, seasoned with garlic, cinnamon, and blue fenugreek.
Pumpkin Whoopie Pies
The only thing better than a pumpkin cookie? Two pumpkin cookies—plus a generous swoosh of cream cheese icing.
Pork and Chickpea Stew With Cinnamon
Bust out the cinnamon sticks for this simple, cozy one-pot braise—they’ll imbue the dish with a gentle warming flavor over 4 hours of hands-off cook time.