Hearty Sweet Potato Au Gratin
Prep Time
15 minutes
Cook Time
45 minutes


2 medium sweet potatoes (about 1 1/2 lbs- 750 g), thinly sliced
2 tbsp (30 ml) butter
1 large clove garlic, minced
1/2 tsp (2 ml) salt
2 tbsp (30 ml) all-purpose flour
2 cups (500 ml) cream
2 tbsp (30 ml) chopped fresh thyme (optional)
1/2 cup (125 ml) shredded aged Canadian Cheddar


  1. Preheat oven to 375 F (190C).
  2. Peel potatoes; slice into rounds no thicker than 1/8 inch (0.3 cm). In a medium saucepan, melt butter over medium heat; add garlic and salt. Stir 1 minute. Whisk in flour until combined. Gradually add cream, whisking until combined. Gradually add cream, whisking until combined. Bring to a boil, whisking occasionally until thickened, for 2-3 minutes.
  3. Layer half the potatoes in an 8x8-inch (20x20 cm) baking dish. Scatter with half the thyme. Top with half the cream sauce. Repeat with remaining potatoes; drizzle remaning cream mixture over top. Press potatoes to even out layers and coat in cream. Cover with foil.
  4. Bake for 30 minutes.
  5. Remove from the oven and sprinkle with cheddar cheese and remaining thyme. Bake uncovered for 15 minutes until bubbling and top is a deep golden brown. Remove from oven and let stand for 10 minutes.