How to Make a Sweet Potato Gratin with Pecans

Preheat the oven to 375°F (190°C).

Grease a baking dish with butter.

Peel and slice the sweet potatoes into thin rounds.

In a saucepan, melt butter over medium heat and sauté chopped onion and minced garlic until translucent, about 3-4 minutes.

Add heavy cream, nutmeg, salt, and black pepper to the saucepan, stirring until combined.

Layer half of the sweet potato slices in the greased baking dish.

Pour half of the cream mixture over the sweet potatoes, spreading evenly.

Sprinkle half of the cheddar cheese and half of the pecans over the layer.

Repeat the layering process with the remaining sweet potatoes, cream mixture, cheddar cheese, and pecans.

Top with grated parmesan cheese, breadcrumbs, and a drizzle of olive oil.

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.

Let the gratin rest for 10 minutes before serving.

Spice Level:

Allergens