Sweet Potato Gratin is a cozy, creamy, and golden-baked side dish perfect for fall dinners and holiday tables. Layers of tender sweet potatoes and melty cheese create a comforting bite everyone will crave.
Golden edges, creamy layers, and the earthy sweetness of baked sweet potatoes… when fall rolls around, this sweet potato gratin is the kind of side dish that steals the show!
Each forkful melts together with rich cream and bubbling cheese that turns irresistibly caramelized in the oven. It’s super easy and fun to create the layers. And, it’s even more delicious to eat!
This is simple comfort food dressed up just enough for the holidays but easy enough for weeknights.
This Sweet Potato Gratin brings a touch of indulgence to any meal. Serve it next to roasted chicken on a cozy Sunday or alongside your Thanksgiving turkey—it’s always a crowd favorite.
Table of Contents
About gratin
Gratin dishes originated in France, where “gratin” refers to the browned crust that forms from baking cheese or breadcrumbs on top.
The technique has been embraced around the world, evolving into countless variations. We’ve got a classic scalloped potatoes au gratin recipe that we’ve been making for decades, if you’d like to try a more traditional version.
This sweet potato version that adds warmth and a touch of natural sweetness to a French classic.
Why you’ll love this family favorite recipe!
There are so many reasons you’ll love making this dish!
- layers of creamy, cheesy goodness with a hint of sweetness
- perfect balance of elegant and easy for holiday gatherings
- a great make-ahead dish that reheats beautifully
- naturally gluten-free and adaptable for different diets (see my notes about making this dairy-free)
- looks stunning on the table but requires simple prep!
Ingredient notes
A few notes about the ingredients you’ll need:
- Sweet potatoes: I like to use a mix of orange-fleshed sweet potatoes and Yukon gold potatoes, but you can use all sweet potatoes if you prefer.
- Heavy cream: creates a rich, velvety sauce that coats each layer. You can substitute whole milk, or your favorite dairy-free cream.
- Cheeses: Using three cheeses creates a lovely depth of flavor to this gratin dish. I use mostly cheddar cheese, then some Gruyère cheese, and a little Parmesan cheese. These add a nutty, salty depth to balance the sweetness.
- Garlic and thyme: infuse earthy flavor and aromatic warmth.
- Paprika: just a little bit adds another layer of flavor to this dish.
Step-by-step instructions
You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos to help you along the way.
- Start by making the cream mixture.
- Layer the sliced potatoes in a lightly greased pan.
- Top with herbs and spices.
4. Top with cheeses, then pour the heated milk/cream mixture over the top.
5. Repeat layers until you’ve used all or most of the ingredients. I usually get three layers in, but depending on the size of your pan and also how you layer your potatoes and cheeses, you may get four layers.
6. Bake covered for 40 minutes, then uncover and bake for 15 more minutes or until the top is golden brown and the center is fork tender and cooked through.
Marlynn’s Tip
Recipe Tip
Using a mandoline will ensure you cut the potatoes into even slices, which will then help the gratin bake up evenly.
Recipe FAQs
Yes. Assemble it a day in advance, cover, refrigerate, and bake before serving.
We keep the gratin covered for most of the time it’s cooking in order to prevent burning. But if, after removing the cover for the last 15 minutes, you find the top browns too quickly, simply return the cover or loosely cover it with foil again.
Store leftovers in an airtight container in the refrigerator for up to 3 or 4 days.
Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven until warmed through.
Serving suggestions
Sweet Potato Gratin is perfect for holiday feasts and simple weeknight family dinners alike.
It pairs beautifully with Thanksgiving turkey, prime rib, baked salmon, or glazed ham. It’s an excellent choice for Thanksgiving, Christmas, or Friendsgiving gatherings.
Serve it alongside roast chicken, air fryer Brussels sprouts with bacon, or garlicky Instant Pot green beans for a balanced meal.
For a cozy fall dinner, try it with Instant Pot stuffed pork loin and a some air fryer apple hand pies.
🍷 🥂 Wine pairings
Sweet potato gratin can pair well with both white wine and red wine. The top two pairings I recommend are also the top two wines I recommend serving at any fall dinner or Thanksgiving feast, as they pair well with other dishes you also might serve:
Chardonnay: a lightly oaked Chardonnay complements the creamy sauce and enhances the natural sweetness of the sweet potatoes.
Pinot Noir: its bright acidity and subtle red fruit notes cut through the richness and bring balance to every bite.
More fall recipes
Dessert Recipes
Mini Pecan Pies
Pasta Recipes
Crockpot Turkey Tetrazzini
Soup Recipes
Instant Pot Turkey Chili
Holiday Recipes
Cranberry Stuffing with Wild Rice, Cherries, and Pecans
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Sweet Potato Gratin
Equipment
Ingredients
- 1½ pounds sweet potatoes, peeled and thinly sliced
- 1 pound Yukon gold potatoes, peeled and thinly sliced
- 1½ cups milk or cream
- 1 Tablespoon unsalted butter, plus more for greasing the pan
- 1 garlic clove, minced
- 1 Tablespoon chopped fresh thyme
- 1 teaspoon ground paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- ¼ cup finely shredded or grated Parmesan cheese
Instructions
- Preheat the oven to 400°F. Lightly grease a large cast iron skillet, braiser or large casserole pan with butter and set aside.
- In a small saucepan over low-medium heat, heat together the milk, butter, and garlic. Let it come to a low simmering boil, then allow to heat together for 1 minute. Turn off the heat and set aside.
- Arrange the sliced sweet potatoes and Yukon gold potatoes so that they slightly overlap each other in circular fashion at the bottom of the prepared greased pan to create one layer that covers the bottom of the pan.
- Sprinkle a little of the the thyme, paprika, salt, and pepper. Then sprinkle 1/3 of each of the cheeses over the layer. Then pour 1/3 of the milk mixture over the layer.
- Repeat the layers in the same order – potatoes, spices, cheese, then milk mixture – two more times. You'll have 3 layers total and should have used all or most of the ingredients.
- Cover, then bake at 400°F for 40 minutes. Then uncover and bake for an additional 15 minutes, or until the potatoes are fork tender.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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