Indulge in comfort! As the leaves transform into a breathtaking tapestry of autumn colors, our taste buds begin to yearn for the warmth and comfort of fall flavors. Sweet potatoes, with their vibrant orange hue and natural sweetness, take center stage in this comforting dish. The marriage of tender sweet potatoes, onions, and a golden blanket of melted cheddar cheese creates a symphony of flavors that defines the essence of autumn.

This Sweet Potatoes Au Gratin recipe not only satisfies our autumn cravings but also adds a touch of elegance to any fall gathering. Whether it’s a cozy family dinner or a festive holiday feast, the rich and creamy textures meld perfectly with the sweet and earthy notes of the sweet potatoes. With each indulgent bite, you’ll be transported to a world of culinary delight where the essence of the season is captured in every mouthful.

Prepare to savor the warmth and comfort of fall with this Sweet Potatoes Au Gratin recipe that’s sure to become a beloved addition to your seasonal repertoire.

Ingredients:

  • 4  large sweet potatoes, peeled and sliced into 1/8-inch rounds (about 3-1/2 lbs.)
  • 1  large onion, thinly sliced into rounds
  • 3  tablespoons butter, divided
  • 1/2  teaspoon salt
  • 1/8  teaspoon  freshly ground pepper
  • 3/4  cup milk
  • 1/2  cup grated Cheddar cheese

Directions

  1. Heat oven to 350 degrees F. Grease a 13×9-inch glass baking dish and set aside.
  2. Place sweet potatoes in a large bowl filled with ice water to cover. Separate onion rounds into rings. Pat potatoes dry with paper towels, then place a single layer on the bottom of the prepared dish. Top with a layer of onion rounds, then dot with half of the butter. 
  3. Repeat with alternating layers of potatoes and onion until the potatoes reach the top of the dish. Sprinkle with salt and pepper, then pour milk over top and dot with remaining butter. 
  4. Cover with foil and bake 45 minutes. Remove foil, sprinkle potatoes with cheese, and bake, uncovered, until potatoes brown and cheese is melted, about 15 minutes more. 

Makes 8 to 10 servings.