Sweet Potato and Cream Cheese Gratin

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  • 23 cups heavy cream, half-and-half or milk
  • 2 pounds sweet potatoes, peeled and thinly sliced
  • 1 ½ cup cream cheese
  • 1 tablespoon fresh thyme leaves
  • freshly grated nutmeg
  • salt and fresh-ground pepper to taste
  • Topping options: grated Parmesan, bread crumbs, or chopped pecans


  1. Directions:
  2. Preheat the oven to 375 degrees. Put the cream in a pot and heat until hot (not boiling).
  3. Whip the cream cheese with just enough cream to make it spreadable.
  4. Layer the sweet potatoes and cream cheese in a gratin dish. Sprinkle every sweet potato layer with a bit of salt, pepper and thyme. End with a cream cheese layer.
  5. Pour in enough of the hot cream to come about three-quarters of the way up the potato layers. Top with Parmesan, bread crumbs or pecans.
  6. Put the dish in the oven and cook, undisturbed, until the sweet potatoes are tender and the top is nicely browned, 45-50 minutes. Sprinkle with freshly grated nutmeg and serve immediately.