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Sweet Potatoes Au Gratin Recipe

Sweet Potatoes Au Gratin Recipe

From Lake Geneva, Wisconsin, Patti Kirchhoff writes to recommend this rich sweet potato casserole.
TOTAL TIME: Prep: 10 min. Bake: 40 min. YIELD:6-8 servings


  • 2 large uncooked sweet potatoes, peeled and sliced 1/4 inch thick
  • 1 egg
  • 2 cups heavy whipping cream
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Pinch pepper
  • 3 tablespoons grated Parmesan cheese


  • 1. Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes. sprinkle with cheese. Bake, uncovered, at 375° for 40-45 minutes or until the potatoes are tender. Yield: 6-8 servings.

Nutritional Facts

1 serving (1 each) equals 270 calories, 23 g fat (14 g saturated fat), 110 mg cholesterol, 291 mg sodium, 13 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Sweet Potatoes Au Gratin

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Reviewed Dec. 27, 2015

"I love this recipe. Have used it for the last 5 Thanksgiving and Christmas dinners and I am not allowed to not bring it. I slice the potatoes about 1/8" thick and use about 2 pounds of potatoes. I add a good 3 tbsp of parmesan after layering a third of the potatoes in the casserole, add another 3 tbsp of cheese on top of a second layer and the third 3 tbsp on top. (I like my potatoes cheesy!) Have found that I can cook the dish along side the turkey in a 325? oven but cook them for at least 2 or 2 1/2 hours. Have also been known to use 2 large eggs instead of one extra large egg."

Reviewed Sep. 19, 2013

"As is usual with TOH recipes, gladly rating *5*. Delicious, comforting. Next time will make half the recipe, for us **empty nesters**. Thank you for sharing!!"

Reviewed Nov. 18, 2010

"Maybe this dish should be baked covered. I had in the oven for over an hour to get the sweet potatoes tender, and by then the cream part was dried up and clumpy. I also would have put the parmesan cheese throughout the dish instead of just on top."

Reviewed Mar. 31, 2010

"I tasted a similar dish at a thanksgiving buffet. I was thrilled this tasted so much like it. I used 2 small-med sweet potatoes and 2 med white potatoes because I have lots of them to use up. The dish wasn't done in the time suggested but the sauce was curdled looking by the time it was done. Still it tasted great and I will make it again."

Reviewed Nov. 11, 2009

"I love this recipe. It is such a nice change from the surgar & nut recipies. That little bit of nutmeg adds the perfect finishing touch."

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