Description

This Maple Sweet Potato Gratin is a comforting and elegant side dish featuring thinly sliced sweet potatoes layered and baked in a blend of heavy cream and maple syrup for natural sweetness. The gratin is seasoned with kosher salt and baked until tender and golden, creating a creamy, slightly sweet, and savory dish perfect for holiday gatherings or weekly dinners. The recipe includes tips for preparing individual portions by flipping and cutting the gratin once cooled, making it convenient for serving.

Ingredients

Sweet Potatoes

3 pounds (5 to 6 medium) sweet potatoes, peeled

Seasoning and Cream Mixture

¼ cup maple syrup (or honey)
1 cup heavy whipping cream
2 teaspoons kosher salt

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Instructions

Preheat and prep: Preheat your oven to 350° F. Prepare your baking pan by coating it with cooking spray, buttering well, or lining it with parchment or wax paper. Using parchment is especially helpful if you plan to remove and cut the gratin into individual servings later.
Peel and slice the potatoes: Use a vegetable or Y-shaped peeler to peel the sweet potatoes thoroughly, removing any woody or pointed ends. Slice the potatoes into ⅛-inch thick slices. A mandolin works well but exercise caution, or use a sharp chef's knife for precision.
Season the heavy cream: In a small bowl or measuring container, whisk together the heavy cream and maple syrup. Have the 2 teaspoons of kosher salt measured separately.
Layer the potatoes in the pan: Begin by shingling a layer of sweet potato slices across the bottom of the baking pan. Drizzle a few tablespoons of the cream mixture over this layer and sprinkle with a couple pinches of salt. Repeat the layering process—potatoes, cream mixture, and salt—keeping the layers flat. By the final layer, all cream mixture and salt should be used.
Bake the gratin: Place the baking pan in the preheated oven and bake for 55 to 65 minutes or until a knife easily pierces to the bottom. If the top browns too quickly before the potatoes are tender, cover with foil. For a crispier top, broil for a few minutes after baking. Serve garnished with plain yogurt, crème fraîche, or a sprinkle of cinnamon or warm spices if desired.
Storage: Leftover gratin can be stored in the refrigerator for up to one week. Reheat in a 350° F oven until warm throughout.
For individual portions - weight and cool: Press a piece of greased foil or parchment paper over the hot gratin. Place a plate or smaller pan that fits inside the baking dish on top and weigh down with canned goods or a heavy object. Cool completely in the refrigerator, ideally overnight.
Loosen and flip: Run a butter knife along the edges of the gratin to loosen it from the pan. Place a plate or cutting board on top of the pan, then invert quickly to release the gratin. If it doesn’t release immediately, tap the pan gently or wait a moment. To right the gratin, place a cutting board upside down on it and flip again.
Cut, warm, and serve: Using a cookie cutter or knife, cut the gratin into the desired shapes such as squares or triangles. Arrange individual portions on a greased or parchment-lined sheet pan, and warm in a 350° F oven for 10 to 15 minutes before serving.

Notes

Using parchment paper in the baking pan makes it easier to flip the gratin for individual portions.
Be careful when slicing sweet potatoes thinly with a mandolin or knife to avoid injury.
If the top gratin layer browns too quickly, cover with foil to prevent burning.
Broiling briefly after baking develops a crispy top crust if desired.
Maple syrup can be substituted with honey for a similar sweetness.
The gratin can be garnished with plain yogurt, crème fraîche, or cinnamon for enhanced flavor.
Pressing and weighting the gratin before refrigerating helps it set to allow clean slicing.
Reheat leftovers gently in the oven to preserve texture without drying out.