Thanksgiving Sweet Potato Pasta Gratin (Print Version)

Baked pasta layered with sweet potatoes, sage, and cheese, topped with crunchy breadcrumbs for holiday appeal.

# Components:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and thinly sliced (approximately 500 grams)
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)

→ Pasta

05 - 10 ounces (approximately 300 grams) short pasta (rigatoni, penne, or fusilli)

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 2 cups (approximately 500 ml) whole milk
09 - 1/3 cup + 1 tablespoon (approximately 100 ml) heavy cream
10 - 1/4 teaspoon ground nutmeg
11 - Salt, to taste
12 - Black pepper, to taste

→ Cheeses

13 - 1 cup (approximately 120 grams) shredded Gruyère cheese
14 - 1/2 cup (approximately 60 grams) grated Parmesan cheese

→ Topping

15 - 1/2 cup (approximately 60 grams) fresh breadcrumbs
16 - 1 tablespoon olive oil
17 - 1 tablespoon fresh parsley, chopped (optional)

# Preparation Steps:

01 - Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
02 - Boil the pasta in well-salted water for 2 minutes less than the package instructions recommend. Drain thoroughly and set aside.
03 - In a saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, approximately 4 minutes. Stir in the minced garlic and chopped sage, and cook for an additional minute.
04 - Sprinkle the flour over the sautéed aromatics and stir for 1 minute. Gradually whisk in the milk and heavy cream. Bring the mixture to a gentle simmer, stirring constantly until it thickens, about 5 minutes.
05 - Season the thickened sauce with nutmeg, salt, and pepper. Remove from heat. Stir in half of the Gruyère and half of the Parmesan cheese until fully melted and the sauce is smooth.
06 - In the prepared baking dish, arrange half of the sweet potato slices, followed by half of the cooked pasta. Evenly distribute half of the cheese sauce over this layer. Repeat the layering process with the remaining sweet potatoes, pasta, and sauce.
07 - Evenly sprinkle the remaining Gruyère and Parmesan cheeses over the top of the assembled gratin.
08 - In a small bowl, combine the fresh breadcrumbs with olive oil and parsley (if using). Scatter this mixture uniformly over the gratin.
09 - Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15–20 minutes, or until the gratin is golden brown and bubbling.
10 - Allow the gratin to rest for 10 minutes before serving to allow the flavors to meld and the structure to set.

# Expert Advice:

01 -
  • Ready in just over an hour for busy holiday cooking
  • Makes an impressive vegetarian main or substantial side dish
  • Uses familiar ingredients in an unexpected combination
  • Perfect make ahead dish that reheats beautifully
02 -
  • Can be assembled up to 24 hours in advance and refrigerated before baking
  • Sweet potatoes should be sliced very thinly for even cooking about 1/8 inch thick
  • The sauce should be slightly thinner than you think as it will thicken during baking
03 -
  • Slice sweet potatoes with a mandoline for even, thin slices that cook perfectly every time
  • Let the gratin rest a full 10 minutes before serving to allow the sauce to set properly
  • For maximum flavor, try using a combination of cheeses like fontina, gouda, or even a touch of blue cheese along with the gruyère

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