Sweet potato gratin

Time 1 hour 20 minutes
Yields Serves 10 to 12
Sweet potato gratin
(Eric Boyd / Los Angeles Times)

Generously butter a 2-quart gratin dish and set aside. Heat the oven to 425 degrees.


Peel the sweet potatoes. Using a mandoline or sharp knife, cut into slices one-fourth-inch thick. Arrange the slices in overlapping layers in the dish, seasoning each layer generously with salt and pepper.


Combine the cream and thyme in a small bowl and mix well. Pour evenly over the potatoes, coating all exposed surfaces. Cover the dish tightly with foil and bake 45 minutes.


Remove the foil; continue baking until the sweet potatoes are soft and caramelized, 15 to 20 minutes longer.

Spicy sweet potato gratin: Omit the thyme. Distribute 3 cloves minced garlic and 2 teaspoons minced chipotle chile in adobo sauce over the second layer of sweet potatoes. Proceed as in main recipe.

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