Sweet potato gratin is a rich, comforting dish that brings together thinly sliced sweet potatoes layered with a creamy, cheesy sauce. Baked until golden and bubbling, this gratin is a delightful balance of sweet, savory, and creamy flavors that makes it perfect for holidays, dinner parties, or a cozy weeknight meal.
The natural sweetness of the sweet potatoes pairs beautifully with the richness of the cream and the salty, nutty flavor of melted cheese. The dish typically starts with thinly sliced sweet potatoes arranged in overlapping layers in a baking dish. Each layer is seasoned with salt, pepper, garlic, and sometimes a touch of thyme or rosemary for an earthy note.
The sauce is made from heavy cream or half-and-half, often infused with garlic and herbs to give it extra flavor. As it bakes, the cream thickens and combines with the starch from the potatoes to create a luscious, velvety texture. A generous sprinkling of cheese like Gruyère, Parmesan, or sharp cheddar melts into the layers and forms a crispy, golden crust on top.
Some versions add a pinch of nutmeg or a bit of Dijon mustard to balance the sweetness and add depth. You can also customize it by mixing in caramelized onions, spinach, or crumbled bacon for extra flavor.
Sweet potato gratin pairs beautifully with roasted meats like chicken, pork, or beef but is equally satisfying as a main dish with a crisp green salad on the side. It also works wonderfully on a holiday table alongside turkey or ham.
For drinks, a glass of Chardonnay, a light red like Pinot Noir, or even sparkling water with lemon complements the richness of the gratin perfectly.
With its creamy layers, crisp cheesy top, and beautiful orange color, sweet potato gratin is a dish that feels both rustic and elegant. It is a true crowd-pleaser that brings warmth and comfort to any meal.
Ingredients
- 2 pounds sweet potatoes peeled and thinly sliced
- 1 cup heavy cream
- 1 cup gruyere cheese shredded
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a saucepan, heat the heavy cream, garlic, salt, and pepper over medium heat until it starts to simmer. Remove from heat.
- Layer half of the sweet potatoes in a greased baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheese.
- Repeat the layers with remaining sweet potatoes, cream mixture, and cheese.
- Cover with aluminum foil and bake in the preheated oven for 40 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender.
- Allow to cool slightly before serving.
Nutrition
This was a really good dish! The creamy texture and the cheese were just perfect together. I didn’t have Gruyere, so I used cheddar and it still turned out great! Yum!
I’m so glad you liked it! Cheddar is a great substitution for Gruyere, I might try that next time too!
I dunno, using cheddar instead of Gruyere seems kinda risky. But hey, if you liked it, more power to ya!
It is just ok… Nothing special. Maybe I expected too much.
Sweet potatoes?! Who eats that? I don’t like the taste at all. Didn’t work for me.
I actually love sweet potatoes! They have such a nice flavor when baked like this. Maybe try adding more spices next time?
Loved it! So tasty. Definitely making again! ⭐️⭐️⭐️⭐️⭐️
Yummm!!! 10/10, will cook again!
This gratin is to die for! So creamy and cheesy, my family loved it!
I’m so glad your family enjoyed it! We loved it too, it’s become a staple at our dinners!
Perfect side dish for Thanksgiving! Everyone had seconds. I used nutmeg too, added a nice touch.
Sounds delicious! I’ll have to try adding nutmeg next time. Glad it was a hit!
Thanksgiving? More like every day side dish! But I thought gratin was just potatoes and cheese?
Took me a while to make but well worth it! It was a hit at the party I brought it to.
This is the perfect comfort food! Loved it so much, my family asked for seconds.
Yum! But I’m not a fan of gruyere cheese, I swapped it with cheddar. Still turned out great!
Seems easy n all, but why do you cover it with foil? Isn’t that gonna make it soggy?
I followed the recipe but it came out too soggy. Did I do something wrong?
I found this recipe a bit too rich with all the cream and cheese. Maybe less cheese next time.
Too much cream. It was swimming in sauce! Maybe cut down on the cream next time.
Sweet potatoes are not meant to be cooked this way. I think normal potatoes would work better. Never again.
I love sweet potatoes! This recipe is unique and sounds delicious to me. Give it a try!
Sweet potato wut?? I’m stickin’ to my white potatoes!