Bobby Flay Sweet Potato Gratin
This dish features thinly sliced sweet potatoes layered in a baking dish with garlic, herbs, and spices. The layers are soaked in a seasoned cream mixture, then topped with cheese and baked until bubbly and caramelized. Bobby Flay adds his signature flavor with touches like chipotle or cayenne and finishes it with herbs or a tangy topping for balance.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
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Sweet potatoes – 2½ pounds, peeled and thinly sliced
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Heavy cream – 2 cups
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Garlic – 3 cloves, minced
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Fresh thyme – 2 teaspoons, chopped
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Chipotle powder or cayenne – ½ teaspoon (optional for spice)
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Salt – 1½ teaspoons
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Black pepper – 1 teaspoon
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Nutmeg – ¼ teaspoon (optional, for depth)
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Gruyère cheese – 1½ cups, shredded (or use sharp white cheddar)
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Parmesan cheese – ½ cup, grated
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Butter – for greasing the dish
Instructions
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Preheat the oven – Set to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
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Prepare the cream mixture – In a saucepan, warm the cream with garlic, thyme, chipotle, nutmeg, salt, and pepper. Do not boil—just infuse the flavors.
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Layer the sweet potatoes – Arrange half the slices in the dish, overlapping slightly. Pour half the cream over the layer and sprinkle with half the Gruyère.
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Repeat and top – Add the remaining sweet potatoes, pour over the rest of the cream, and top with the rest of the Gruyère and all the Parmesan.
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Bake uncovered – Bake for 45–55 minutes until golden and bubbly, and the potatoes are tender when pierced with a knife.
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Let rest before serving – Rest 10 minutes to set the layers and thicken the sauce.