Go Back
–+ servings
sweet potato gratin in a pan.
Print Recipe
No ratings yet

Sweet Potato Gratin

Layers of creamy sweet potatoes, spices, and cheeses make the ultimate comfort food side dish. Perfect for holiday feasts and cozy family dinners.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: Marlynn Schotland

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

Makes approximately 6-8 side servings.
Make it dairy-free: use your favorite DF cheese shreds, vegan butter, and DF milk or cream. 
Storage: store leftovers in an airtight container in the refrigerator for up to 5 days. 
To reheat: reheat in a 325°F oven for about 10-15 minutes, until the center is heated through. 

Nutrition

Calories: 396kcal | Carbohydrates: 40g | Protein: 18g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 825mg | Potassium: 848mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16897IU | Vitamin C: 20mg | Calcium: 531mg | Iron: 2mg