Sweet Potato Gratin Stacks

Sweet Potato Gratin Stacks

This might be my new favorite side dish, unless I’m alone, and then I just might eat the whole pan straight from the muffin tins with a plastic fork…

Sweet Potato Stacks
1 1/2 lbs sweet potatoes (small ones).
2 sprigs fresh thyme
6 slices deli ham
4 oz. Gruyère cheese
2/3 cup heavy whipping cream
1 garlic clove
1/2 to 3/4 tsp. salt
1/4 tsp. freshly ground pepper

Mise en Place

Peel sweet potatoes, and slice into 1/4 inch rounds. Peel the thyme leaves from stems, and chop leaves (you want about 2 tsp. divided). Shred cheese (about 1 cup) and divide. Peel and crush garlic. Quarter ham slices.

Sweet Potato Gratin Stacks


Preheat your oven to 375°. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. The muffin cups flare outward, so stack potato slices from smaller (in the bottom) to wider at the top.

Sweet Potato Gratin Stacks

Place a couple of slices of ham into each cup.

Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.)

Sweet Potato Gratin StacksMicrowave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp. each).

Sweet Potato Gratin Stacks

Cover pan with foil, and bake for 30 minutes. Uncover and sprinkle with remaining cheese. Bake another 5 minutes, or until cheese is melted and just starting to brown.

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Let potatoes stand for 5 minutes, then run a knife around edge of each cup, lifting potato stacks using a spoon or rubber scraper. Serve, garnishing with fresh thyme.

Sweet Potato Gratin Stacks

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