Spiraled Sweet Potato Gratin

An impressive side that will knock the socks off folks at your table.

Spiraled sweet potato gratin in white casserole dish

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:
35 mins
Total Time:
1 hrs 50 mins

Put away your spiralizer—all you need is a good, sharp knife to prepare this impressive and delicious holiday side dish.

Although this gratin looks impressive, it’s surprisingly simple to assemble—simply layer thin slices of sweet potato in slightly overlapping circles until you fill up the dish. Those beautifully layered sweet potatoes then get drowned in a thyme- and garlic-infused cream before being baked until perfectly tender.

If the only way you’ve had sweet potatoes is covered in marshmallows, give this savory side a try—it’s an elegant accompaniment to holiday ham, beef tenderloin, or pork roast.


  • 1 Tbsp. unsalted butter, softened

  • 5 medium sweet potatoes, peeled

  • 1 1/2 cups heavy whipping cream

  • 4 garlic cloves, crushed

  • 1 Tbsp. fresh thyme leaves, plus more for garnish

  • 1/4 tsp. black pepper

  • 3 tsp. kosher salt

  • 2 oz. Parmesan cheese, finely grated (about 1/2 cup)


  1. Preheat oven to 350°F. Grease bottom of a 10-inch cast-iron skillet or baking dish with butter. Using a mandoline, thinly slice sweet potatoes (about 1/16 inch thick). (Alternatively, thinly slice sweet potatoes 1/8 inch thick using a chef’s knife.) Place stacks of sweet potato slices on their sides in prepared pan, fanning slightly.

  2. Bring cream, crushed garlic, thyme, pepper, and 2 teaspoons of the salt to a boil in a medium saucepan over medium. Reduce heat to medium-low; simmer, stirring often, until garlic is softened, about 15 minutes. Remove and discard garlic, if desired. Pour cream mixture over potatoes in skillet. Sprinkle with Parmesan cheese and remaining 1 teaspoon salt. Cover tightly with aluminum foil.

  3. Bake in preheated oven until potatoes are tender and easily pierced with a knife, 50 to 55 minutes. Remove foil, and bake until top begins to brown, about 15 minutes. Remove from oven; let cool 10 minutes. Garnish with additional thyme leaves, and serve.

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