Cheesy Sweet Potato Gratin Recipe

Cheesy Sweet Potato Gratin Recipe
Looking for a savory side dish to serve at Thanksgiving and through the holidays? Sweet potatoes and yams are traditional, but not everyone likes them candied. The following Cheesy Sweet Potato Gratin was inspired by one presented by Paula Deen, but I have adapted it to my tastes and methods. It consists of sweet potatoes (or yams), caramelized onions, Parmesan cheese, and a rich cream sauce baked until bubbly.
The rich cream sauce is made quickly with the versatile Basic Cream Soup Mix, making this delicious, creamy sweet potato dish fairly quick and definitely easy. This casserole can be made ahead and frozen.

16 Serving

Caramelized onions:
2 tablespoons olive oil
5 cups sliced onions
3 tablespoons brown sugar
1/4 teaspoon cayenne pepper

Cream Sauce:
4 cups water
2 1/2 cups Basic Cream Soup Mix
1 tablespoon Dijon mustard
1/2 teaspoon paprika
1 cup heavy whipping cream

3 pounds sweet potatoes, peeled and thinly sliced
salt and freshly ground black pepper
2 cups freshly grated Parmesan cheese

  1. Preheat oven to 350°.
  2. Spray a 9" x 13" shallow baking dish with non-stick spray.
  3. Onions: Heat the olive oil in a large skillet over medium-high heat; add the onions and let cook five minutes, stirring often.
  4. Turn the heat down and let cook, stirring periodically for 15 minutes or until the onions begin to brown and caramelize.
  5. Sprinkle with the brown sugar and cayenne pepper and set aside.
  6. Cream Sauce: Whisk together the water, cream soup mix, mustard, and paprika.
  7. Microwave 3 minutes; whisk, and microwave an additional 3 minutes. Whisk in the heavy cream.
  8. Assembly: Layer half of the sweet potatoes over the bottom of the baking dish; sprinkle with salt and pepper.
  9. Spread half of the onions over the top.
  10. Pour half of the cream sauce over and sprinkle 1 cup of the Parmesan cheese over all.
  11. Add another layer of potatoes, onions, and the remaining cream sauce; top with the remaining Parmesan cheese.
  12. Spray the underside of a large piece of foil with non-stick spray; cover the casserole tightly and bake 45 minutes to 1 hour or until the sweet potatoes are just tender.
  13. Remove the foil and bake for an additional 30 minutes or until bubbly.

Amount Per Serving
Calories 409 Calories from Fat 181
Percent Total Calories From: Fat 44% Protein 12% Carb. 44%

Nutrient Amount per
Total Fat 20 g
Saturated Fat 11 g
Cholesterol 49 mg
Sodium 611 mg
Total Carbohydrate 45 g
Dietary Fiber 2 g
Sugars 0 g
Protein 12 g

Vitamin A 465% Vitamin C 50% Calcium 0% Iron 6%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.