This elegant Rosemary Garlic Parmesan Sweet Potato Casserole has layers of flavor. It’s a sweet-savory masterpiece, worthy of special meals.
This dish — Rosemary Garlic Parmesan Sweet Potato Casserole — was inspired by potatoes au gratin, which my family used to eat at our Easter meal (and other times too). But where that was super cheesy, this version is more subtle and herby. It’s perfect for serving on special occasions.
To make this, you’re going to need to cut the sweet potatoes into even, thin slices. I recommend doing this with a mandoline. But a food processor filled with a cutting attachment could work too. I don’t recommend cutting the potatoes free-hand, but you could (very carefully to ensure even cuts) if that’s what you have available.
There’s something almost meditative about using a mandoline to slice vegetables. Back and forth, back and forth, the food contacts the blade, getting cut into thin, even slices. And when you’re done, you have transformed it — the sweet potato, in this case — into something beautiful and ready to cook.
This Rosemary Garlic Parmesan Sweet Potato Casserole recipe relies on the uniform quality that mandolines provide. That’s how you ensure that each layer is even and will cook just right.
Once you have those thin slices of sweet potatoes ready, they are layered with garlic, rosemary, parsley, salt, pepper and parmesan cheese in a casserole. Take the time to make each layer pretty and perfect. The elegance of the dish relies on your careful arrangement.
Some vegetable stock, added just before baking, gives this dish moistness, ensuring that the sweet potatoes are rendered tender and perfect during the baking process.
When this elegant dish bakes, the layers of flavor come together to form a herbed casserole that’s lovely served with ham, pork roast, chicken and more.
- 1 tbsp minced rosemary
- 1 tbsp minced parsley
- 1 clove garlic, minced
- 1 lb sweet potatoes, peeled and sliced into ⅛-inch rounds
- salt and pepper, to taste
- ¼ cup parmesan cheese
- ⅓ cup vegetable broth
- Preheat the oven to 375 degrees. Grease a round casserole dish with butter.
- In a small bowl, stir together the rosemary, parsley and garlic.
- Layer the sweet potato slices, slightly overlapping, in a single layer in the dish. Top with about ¼ of the herb and garlic mixture. Season lightly with a small pinch of salt and pepper, and then layer with another slightly overlapping layer of sweet potatoes. Season with salt and pepper, and then about 1 tablespoon of the parmesan. Repeat, until you reach the last layer of potatoes. Pour over the vegetable broth, mostly around the sides and center, and then top with remaining parmesan and herb and garlic mixture. If desired, sprinkle with additional parmesan.
- Bake for 30-35 minutes, until browned and bubbling at the edges.
- Remove from the oven and let cool for at least 10 minutes before serving.