Thanksgiving: Sweet Potato and Rosemary Gratin

Sweet Potato and Rosemary Gratin

Sweet Potato and Rosemary Gratin


  • 2 sweet potatoes, peeled and sliced into 1/8” rounds
  • 1 cup buttermilk
  • 3 garlic cloves, minced and divided
  • 1 tablespoon minced rosemary
  • 1/2 cup freshly grated parmesan, plus more for topping
  • salt and pepper to taste
  • 1/2 teaspoon minced rosemary


  1. Preheat oven to 375˚F. Line a round 8” cake pan with parchment paper and set aside.
  2. Place sweet potatoes, buttermilk and 1 clove of minced garlic into a large mixing bowl and toss together. Allow mixture to sit for 30 minutes.
  3. Line the bottom of the cake pan with a single layer of potato rounds. Some overlapping is okay.
  4. Sprinkle the top with some garlic, rosemary and parmesan. Season with salt and pepper and continue layering gratin until all ingredients have been used.
  5. Tightly cover with foil and bake for 25 to 30 minutes or until fork tender. Remove foil and invert onto an oven safe dish. Sprinkle top with parmesan.
  6. Turn oven onto broil and return gratin back to oven. Broil for 2 to 3 minutes or until cheese is bubbling and top has crisped up.
  7. Allow gratin to cool slightly before slicing and serving. – images and recipe:


There are no comments yet...Kick things off by filling out the form below.

Leave a Comment