I can’t lie, this Sweet Potatoes Au Gratin Recipe doesn’t have all sweet potatoes… In fact I’ve added in some plain old russet potatoes to balance out the dish. With the savory flavors from the herbs and cheese I thought it would be good to add in some regular potatoes. Don’t get me wrong you can certainly use all sweet potatoes in this dish and I’m sure it would be delicious, I am just always in search of the perfect flavor balanced dish and to do that it requires cutting some things.
In a food world where the craziest thing is king and where chipotles and strawberries are combined to make a sauce for chicken and all the other weird stuff going on out there, I still have to give props to the classics like making a bechamel sauce and mornay sauce for this recipe. I’m first and foremost a comfort food cooker and secondly I like to slightly change things up or enhance some things to ensure the flavors are bold and delicious. BUT, great tasting simple dishes are always in style. I like trying new things, but in a Pinterest society where things look perfect and sound amazing I always have to stop in think, “There is no way that tastes good.” I admit I’ve tried some odd food things, but I will always come back to what I know works and what I know tastes amazing.. Anyways, give this Sweet Potatoes Au Gratin Recipe a try, I think it may be a hit this Thanksgiving!
Of course the big one to pin!
Sweet Potatoes Au Gratin Recipe
- 1 small diced yellow onion
- 1 peeled and thinly sliced russet potato
- 1 peeled and thinly slice sweet potato
- 1 tablespoon of unsalted butter
- 2 tablespoons of flour
- 1 ½ cups of milk
- 2 ounces of shredded Gruyere cheese
- 1/2 cup of breadcrumbs
- 1 teaspoon of chopped fresh thyme
- 1 teaspoon of chopped fresh rosemary
- Kosher salt and fresh cracked pepper to taste
- In a medium sized pot on high heat with 1 teaspoon of butter add in the onions and caramelize. Once they are brown add in the remaining amount of butter.
- Once the butter has melted add in the flour and stir until combined to make a roux. Pour in the milk and bring to a slow boil. The milk should become very thick.
- Next, whisk in the gruyere cheese, season with salt and pepper and in the herbs.
- Mix in the sliced potatoes to the pot and transfer to a small baking dish. Top off with the bread crumbs and any leftover shredded gruyere cheese.
- Bake on 375° for 60 minutes or until browned on top.