Ruffled Sweet Potato Gratin
Ruffled Sweet Potato Gratin
Ingredients
For the Gratin
- 4 sweet potatoes, medium, peeled and thinly sliced with a mandoline
- 3 tablespoons olive oil, or melted butter, plus more for greasing
- 125 grams cream cheese, softened
- 2 garlic, cloves, grated
- 1 tablespoon fresh thyme, leaves
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 50 grams Parmesan cheese, grated
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 180°C. Grease a large, shallow casserole or baking dish (approximately 25-30 cm in length) generously with olive oil or melted butter.
⏱️ 5 min•🌡️ 180
- 2
Using a mandoline, thinly slice the peeled sweet potatoes into long, even ribbons. Aim for a thickness of about 1-2 mm.
⏱️ 10 min
- 3
Take individual sweet potato slices and fold them into 'ruffles'. Gather several folded slices into small bundles and arrange them upright in the greased dish. Continue arranging the ruffled sweet potato slices tightly until the entire dish is filled. You can use small bowls in the center initially to help form the first concentric circles, then remove them as you fill the dish.
⏱️ 15 min
- 4
Once the dish is full, gently press down on the sweet potato ruffles to ensure they are compact. Brush the tops of the sweet potato ruffles with 2 tablespoons of olive oil or melted butter.
⏱️ 5 min
- 5
In a small bowl, combine the softened cream cheese, grated garlic, fresh thyme leaves, salt, and black pepper. Mix thoroughly until well combined and smooth.
⏱️ 5 min
- 6
Pour the cream cheese mixture evenly over the arranged sweet potatoes, trying to get some of the mixture into the crevices. Then, sprinkle the grated Parmesan cheese over the entire dish.
⏱️ 5 min
- 7
Cover the dish tightly with aluminum foil or baking paper. Place the covered dish into the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 180
- 8
Remove the cover from the dish. Continue baking for another 30 minutes, or until the sweet potatoes are tender when pierced with a fork, and the tops are golden brown and slightly crispy.
⏱️ 30 min•🌡️ 180
- 9
Remove the gratin from the oven. Let it rest for 5 minutes before garnishing generously with chopped fresh chives. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ruffled Sweet Potato Gratin
For the Gratin
- 4 sweet potatoes, medium, peeled and thinly sliced with a mandoline
- 3 tablespoons olive oil, or melted butter, plus more for greasing
- 125 grams cream cheese, softened
- 2 garlic, cloves, grated
- 1 tablespoon fresh thyme, leaves
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 50 grams Parmesan cheese, grated
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 180°C. Grease a large, shallow casserole or baking dish (approximately 25-30 cm in length) generously with olive oil or melted butter.
⏱️ 5 min•🌡️ 180 - 2
Using a mandoline, thinly slice the peeled sweet potatoes into long, even ribbons. Aim for a thickness of about 1-2 mm.
⏱️ 10 min - 3
Take individual sweet potato slices and fold them into 'ruffles'. Gather several folded slices into small bundles and arrange them upright in the greased dish. Continue arranging the ruffled sweet potato slices tightly until the entire dish is filled. You can use small bowls in the center initially to help form the first concentric circles, then remove them as you fill the dish.
⏱️ 15 min - 4
Once the dish is full, gently press down on the sweet potato ruffles to ensure they are compact. Brush the tops of the sweet potato ruffles with 2 tablespoons of olive oil or melted butter.
⏱️ 5 min - 5
In a small bowl, combine the softened cream cheese, grated garlic, fresh thyme leaves, salt, and black pepper. Mix thoroughly until well combined and smooth.
⏱️ 5 min - 6
Pour the cream cheese mixture evenly over the arranged sweet potatoes, trying to get some of the mixture into the crevices. Then, sprinkle the grated Parmesan cheese over the entire dish.
⏱️ 5 min - 7
Cover the dish tightly with aluminum foil or baking paper. Place the covered dish into the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 180 - 8
Remove the cover from the dish. Continue baking for another 30 minutes, or until the sweet potatoes are tender when pierced with a fork, and the tops are golden brown and slightly crispy.
⏱️ 30 min•🌡️ 180 - 9
Remove the gratin from the oven. Let it rest for 5 minutes before garnishing generously with chopped fresh chives. Serve warm.
⏱️ 5 min