Sweet Potato Gratin with Gruyère

As you all know, I’m not much of a vegetable person. I make veggie lovers cringe and shake their heads in embarrassment. I do, however, LOVE sweet potatoes. Baked sweet potatoes, roasted sweet potatoes… pretty much however you want to prepare them, I’ll eat sweet potatoes. Unless of course you make one of those overly sweet candied sweet potato casseroles with marshmallows on top. That I have never, ever loved, but it was always a Thanksgiving staple. Last year when I set my sights on re-making the cranberry sauce, green bean casserole and a few other things, I went about looking for a new way to bring sweet potatoes to the table. I gave two recipes a test-run last year, one was the Mashed Sweet Potato Brulee, which I shared last year, and this Sweet Potato Gratin. Think scalloped potatoes, but with sweet potatoes. And lots of delicious Gruyère cheese. Which could sell me on eating pretty much anything.

I have a mandoline that I love for tasks like this. Quick, even slices at a constant thickness, in this case 1/8-inch. If you don’t have one, it’s a kitchen toy I definitely recommend! I have the OXO Good Grips V-Blade version ($40).

You build this gratin by piling on four layers of sliced sweet potatoes with salt, pepper, fresh thyme and Gruyère cheese between each layer. Then you pour garlic-infused cream over top of the whole thing, and of course top with more cheese. The result is a scalloped potato-like dish – tender and creamy, with subtle thyme and garlic undertones, and beautifully cheesy. This was another home run dish last year, and it’s going to be making an encore this year for sure.

One year ago: Fresh Green Bean Casserole
Two years ago: Cheddar and Chiles Bread

Sweet Potato Gratin with Gruyère

Yield: 12 servings

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Ingredients:

1½ cups heavy cream
2 cloves of garlic, minced
2 pounds sweet potatoes, peeled and sliced about 1/8-inch thick
1½ teaspoons chopped fresh thyme
1½ teaspoons kosher salt
¾ teaspoon fresh ground black pepper
2 cups shredded Gruyère cheese

Directions:

1. Preheat oven to 400 degrees. In a small pot bring cream and garlic just to a simmer. Remove from heat and set aside. Butter a 9x13-inch shallow casserole dish or gratin dish of similar size and set aside. Stir the cooling cream occasionally to help prevent skin from forming.

2. Build the Gratin: In the buttered casserole dish, spread one quarter of the sliced sweet potatoes out in a single, overlapping layer. Sprinkle the potatoes with 1/3 of the salt, pepper, and thyme and then about ½ cup of the grated cheese. Using another quarter of the sliced sweet potatoes, build a new overlapping layer. Again sprinkle with 1/3 of the seasonings and ½ cup of shredded cheese. Using half of the remaining sliced sweet potatoes, make another layer and sprinkle the last third of the seasonings and another ½ cup of cheese (you should have about ½ cup cheese remaining). Use the last of the sweet potatoes to make one final layer on top. Stir the garlic cream mixture then pour it evenly over the top of the gratin, being sure to cover the top layer of sweet potatoes. Shake the dish gently to distribute the cream. Sprinkle the remaining cheese over the top.

4. Cover the dish with foil and bake in the middle of the oven for 30 minutes. Remove the foil, move the gratin to the top 1/3 of the oven and bake, uncovered, for an additional 20 minutes or until the top is nicely browned and the potatoes are tender when pierced with a sharp knife. You may also place it under the broiler for a few minutes if you wish the top to be a deeper brown (but watch it closely!). Remove from oven and let cool for 30 minutes before slicing.

*Note: Make Ahead! You can slice your potatoes and completely submerge them in ice cold water, cover and refrigerate up to a couple of days. Then drain, pat dry and assemble the dish. Less to do on Thanksgiving morning, the better!

(Recipe adapted from Pinch My Salt)

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69 Responses to “Sweet Potato Gratin with Gruyère”

  1. Kathryn on November 18, 2011 at 4:17 am

    Like you, I much prefer savoury versions of sweet potatoes and I particularly love anything with gruyère, I imagine it pairs perfectly with the sweet potatoes. Delicious!

    Reply

  2. Blog is the New Black on November 18, 2011 at 5:41 am

    I’ve yet to make a gratin from scratch! Looks amazing and tasty!

    Reply

  3. Rodzilla on November 18, 2011 at 5:50 am

    That’s awesome. I would be so happy to see this show up at the T-day spread.

    Reply

  4. Jennifer@Peanut Butter and Peppers on November 18, 2011 at 7:31 am

    This looks fab, I love baked sweet potato’s. How come when I make this stuff, mine never turn out like yours photos? It tastes great, but always messy looking! Sigh… I’ll get there some day!!

    Reply

  5. Katrina on November 18, 2011 at 7:37 am

    Gruyere makes everything better.

    Reply

  6. Sweettwist_Meg on November 18, 2011 at 8:04 am

    Oh I am making this for a holiday gathering!! Awesome. Pinned! http://pinterest.com/pin/554307094/

    Reply

  7. Courtney on November 18, 2011 at 8:29 am

    oh yum this looks awesome!

    Reply

  8. Heather Taylor @ Kids in the Sink on November 18, 2011 at 9:08 am

    This looks so interesting and yummy! I’ve never actually made anything with sweet potato and thyme until this week when we made a sweet potato flatbread and I really liked it. This will definitely be a dish that I need to make soon! The combination of sweet and salty from the potatoes and cheese is so awesome!

    Reply

  9. Ally on November 18, 2011 at 9:38 am

    This sounds incredible. Thanks Michelle! xo
    http://allykayler.blogspot.com

    Reply

  10. CouponClippingCook on November 18, 2011 at 9:55 am

    This is a great idea for a Thanksgiving side dish. Sounds delicious with the flavor of the cheese and a hint of the thyme. Looks so pretty too.

    Reply

  11. Mal @ The Chic Geek on November 18, 2011 at 10:28 am

    yummm, this looks fantastic, love sweet potatoes and love gruyere!

    Reply

  12. Shannon on November 18, 2011 at 10:30 am

    I luv sweet potatoes and am always happy to discover a new recipe for them! Thank you for the tip on the mandolin, too. I’ve always wanted to purchase one.

    Reply

  13. Diana @ a girl, a dog & an oven on November 18, 2011 at 10:58 am

    Yum! Definitely trying this. And not a marshmallow in sight! :)

    Reply

  14. Amber, RD on November 18, 2011 at 11:14 am

    Yum! I love scalloped potatoes. I love sweet potatoes. This recipe looks perfect! This will be made!

    Reply

  15. Jen of My Tiny Oven on November 18, 2011 at 11:20 am

    Would it be wrong to eat these potatoes for breakfast? I didn’t get any breakfast today and these look deadly! YUM!

    Reply

  16. Lori @ RecipeGirl on November 18, 2011 at 12:20 pm

    So funny, I just created a recipe for my cookbook that is pretty similar to this one. I used the white fleshed sweet potatoes though. I never know the difference between the two… the orange ones always seem like Yams to me. Maybe it’s a regional thing?

    Reply

    • Michelle on November 18th, 2011 at 12:42 pm

      Oh that’s so funny, maybe it is regional. I’ve never seen a white fleshed sweet potato! Now I’m curious :)

      Reply

      • Erin on November 18th, 2011 at 3:32 pm

        I had an “aha moment” a couple years ago at my grocery store when they had orange yams, yellow/white sweet potatoes, and orange sweet potatoes all next to each other. I finally realized they were all different! Haha

        Reply

  17. Lauren at Keep It Sweet on November 18, 2011 at 12:30 pm

    Although I AM a huge fan of sweet potato casseroles topped with marshmallows, this also looks pretty amazing!

    Reply

  18. Grubarazzi (@Grubarazzi) on November 18, 2011 at 12:54 pm

    Once again, I’m totally giving this to my dad to make for Thxgiving. LOL.

    Reply

  19. nicole {sweet peony} on November 18, 2011 at 12:56 pm

    holy crap these sound amazing! why haven’t i ever thought of making a gratin with sweet potatoes? oh that’s right, because i’m not awesome like michelle!! :) yum yum yummmmm!

    Reply

  20. Ashley @ Wishes & Dishes on November 18, 2011 at 1:22 pm

    Love the sweet potato version of this dish!! Will add this to my thanksgiving list :)

    Reply

  21. Megan @ Pip and Ebby on November 18, 2011 at 4:21 pm

    Mmmmm, gruyere would be perfect with this! Sooo trying this.

    Reply

  22. Rachel @ I'm Loving Today on November 18, 2011 at 5:28 pm

    Oh my gosh this looks DELICIOUS! I’m a huge fan of classic scalloped potatoes, but this looks like a fantastic new twist. Can’t wait to try it!

    Reply

  23. Anna on November 18, 2011 at 6:32 pm

    Oh my goodness! I just put this dish in the oven thirty minutes ago and while looking at my regular blogs I see this on your site! How weird! This was super easy and i used some regular potatoes in place of some sweet to switch things up.

    Reply

  24. Viviane Bauquet Farre on November 18, 2011 at 9:18 pm

    Beautiful! Seasonal! And I just love the addition of Gruyere – that was a very sophisticated and exciting touch. Wonderful recipe and photography.

    Reply

  25. jules on November 19, 2011 at 2:45 am

    I’m addicted to sweet potatoes and have never thought of a gratin. I usually make them into wedges, or bake them and stuff them with tuna mayo. May try this as an alternative to roast potatoes this Sunday.

    Reply

  26. sb on November 19, 2011 at 3:20 pm

    Hi! This looks scrumptious…question: do you think the sweet and savory is well-balanced here or does one outshine the other? I’m looking for more of a sweet flavor and am trying to figure out if the sweetness from the potatoes comes through strongly enough in spite of all the cheese…any thoughts? Thanks for posting this!

    Reply

    • Michelle on November 20th, 2011 at 2:08 pm

      If you want a sweet dish, then this is probably too much of a sweet/savory balance. I think it’s a perfect balance, but not so if you want something sweeter.

      Reply

  27. RisaG on November 19, 2011 at 3:43 pm

    I adore sweet potatoes too but I am a veggie eater. Certain ones I can’t stand but otherwise I’ll eat them. This looks so good. I guess you could use a different swiss cheee if you can’t afford Gruyere, which is $13 a pound around here.

    Reply

  28. Jen @ My Kitchen Addiction on November 19, 2011 at 8:41 pm

    Sweet potatoes and gruyere are so fabulous together… This looks amazing!

    Reply

  29. Lisa on November 19, 2011 at 9:51 pm

    Girl, I had never even heard of you (sorry), but this recipe is legit..!!!!

    OMG, I printing this in my teeny tiny blog and sharing it with everyone I know. This is outrageous…

    Lisa

    Reply

  30. Pam on November 20, 2011 at 10:36 am

    This is a wonderful change from the standard sweet potato dishes and even the cheesey potato type of dishes. Sounds yummy. I rarely remember gruyere but it is a great cheese. Sounds like this is a winning dish. Maybe a nice add-on for Thanksgiving.

    Reply

  31. Christina on November 20, 2011 at 11:22 am

    These look amazing, and I absolutely LOVE Gruyere. I will have to try this soon :)

    Reply

  32. Brianna on November 20, 2011 at 12:49 pm

    Is there another cheese that could be substituted while making this?

    Reply

    • Michelle on November 20th, 2011 at 2:14 pm

      Hi Brianna, You could use any type of Swiss cheese, or even a white cheddar.

      Reply

      • Melissa on November 18th, 2013 at 12:10 pm

        I used manchego to make this last night and it was delicious! I may try a mix of manchego and gruyere for next time :).

        Reply

  33. Sarah on November 20, 2011 at 7:25 pm

    OMG! I made a recipe very similar to this in a cooking class I took while I was in college. Only we used half sweet potatoes and half yukon gold potatoes, and nutmeg instead of thyme. I’m sure everything else was the same. The results were A.M.A.Z.I.N.G.! I think about this dish all the time, but I had lost the recipe. Thank you so much for sharing! I’m very excited to make it again. You totally made my day;)

    Reply

  34. kita on November 20, 2011 at 8:16 pm

    Im going to have to try this one out. Our family is anti sweet potato and it makes me sad! I love the flavor.

    Reply

  35. Diana on November 21, 2011 at 4:53 pm

    Several years ago I began hosting Thanksgiving for our large extended family. I replaced my grandmothers baked sweet pototes and marshmallow topping for a gratin and it was a hit. I just kind of improvised using a compilation of various recipes. This year I think I will stick to a plan, and try out yours. It looks great, and I love the fact your recipe calls for Gruyere cheese. Many of the others I looked at called for cheddar, (boring) or parmesan (not cheesy enough).

    Reply

  36. Dina on November 21, 2011 at 7:50 pm

    great use of sweet potatoes. sounds yummy!

    Reply

  37. Talar on November 22, 2011 at 2:00 pm

    I have already started prepping this for Thursday! The sweet potatoes are sliced, sitting in water in the fridge, and the Gruyere is shredded. Do you think it would be okay if I put this together Wednesday night and baked it off Thursday afternoon?

    Reply

  38. Randy on November 24, 2011 at 1:37 pm

    There wasn’t nearly enough cream to cover the potatoes – in fact, I added nearly another 3/4 cup of half-and-half, and it still only came halfway up the dish. However, it still cooked up beautifully. (In fact, the potatoes gave off enough liquid that I think if I HAD covered them, the pan would have overflowed.)

    Reply

    • Michelle on November 26th, 2011 at 11:22 am

      Ahh, my apologies if the directions weren’t written clearly – you don’t want to actually submerge the entire casserole in liquid; I just meant that you want to make sure that some cream touches all of the potatoes on top as you pour it over, so that they don’t dry out.

      Reply

  39. Jamie on November 25, 2011 at 10:47 am

    Made this as a side for Thanksgiving…I believe I’ve converted those who were not so sure about sweet potatoes. YUM.

    Reply

  40. Randy on November 25, 2011 at 11:08 am

    Another note – when I reheated the leftovers, it broke and got greasy. Any idea how to prevent this? (Add a touch of flour to the cream, perhaps, or toss the shredded Gruyere in a bit of flour before layering?)

    Reply

    • Michelle on November 26th, 2011 at 11:25 am

      Hi Randy, My guess is that it is due to all of the extra liquid that you added (per your comment above).

      Reply

  41. Taylor on November 25, 2011 at 5:37 pm

    Made this for thanksgiving and was a HUGE HIT!!!! Thanks

    Reply

  42. Lynn on December 10, 2011 at 11:52 pm

    I just made this tonight for my annual holiday dinner with two other families, and it was a hit! I doubled the cheese because I bought an 8 oz block of gruyere cheese, which when shredded came to about 3 1/2 cups. I then added 4 oz of shredded cheddar cheese because when I made a different potatoes au gratin recipe, there wasn’t nearly enough cheese. I didn’t want that problem this time, and boy did it come out awesome. It was delicious! One guest told me 4 times how great everything tasted. I served this dish with a spiral ham from Costco, lima beans, and dinner rolls.

    Reply

  43. Deanna on December 19, 2011 at 8:55 am

    I made this over the weekend and it is easily in the top 5 best things I have ever made. Thank you SO MUCH for sharing!

    Reply

  44. shellie on January 1, 2012 at 8:26 pm

    I have made this for thanksgiving and my husband and I loved it, he requested that I make and take it to our Christmas gathering. It was a hit there also. It will be on our must have holiday dishes. The cheese was excellant in this dish. Thanks!

    Reply

  45. Cindy on November 10, 2012 at 10:53 am

    How do you think this dish would turn out if I did the 30 minute foil covered baking part of this dish and then the next day do the 20 minute broiling part? I’m trying to streamline Thanksgiving day!

    Reply

    • Michelle on November 10th, 2012 at 9:21 pm

      Hi Cindy, I think you’ll need to bake it a bit to re-warm it before broiling the next day, to ensure that it’s heated through.

      Reply

  46. Maria D on November 12, 2012 at 12:42 pm

    I made this last year and it was very yummy! But, to save some time this year I am trying to pre-make more items. Could I make this dish and only cook for half of the time the day prior, then refrigerate, and bake the additional time the next day? Or do you think it will taste better making it the day of? What do you suggest?

    Reply

    • Michelle on November 13th, 2012 at 11:55 pm

      Hi Maria, I think for the most part, everything tastes the best freshly baked. But to save time, you could bake this the whole way through the day before, then rewarm (and maybe a quick broil) the day of.

      Reply

  47. Taylor on November 18, 2012 at 11:16 am

    This was a huge hit at our house last year! Making again this year but would like to try making them as individual muffin tin sizes. Do you think this would work? Any suggestions?

    Reply

    • Michelle on November 20th, 2012 at 12:00 pm

      Hi Taylor, I have not made these in muffin tins; you could certainly try, but I’m not sure how much layering and crispness you would get. If you do try it, I’d love to know how it turned out!

      Reply

  48. Ashli on November 23, 2012 at 3:22 pm

    Made this yesterday and it is seriously one of the most delicious things I have ever made! Thanks for a new favorite! LOVE it! p.s. made it with Trader Joe’s cheddar/gruyere and that made it even that much more delish!

    Reply

  49. Carla on November 27, 2012 at 10:03 am

    I made these to pair with fillet mignon (and brussel sprouts, bacon and caramelized onions) and it was the clear favorite of the whole meal. I followed your recipe exactly, except for the addition of one layer of white potatoes), and it came out perfectly. Thank you for sharing!!

    Reply

  50. Alissa on December 19, 2012 at 7:26 pm

    I made this on Thanksgiving and it was so good that I’m making it again tomorrow for company with some steaks. I also added some dried Herbes de Provence and a little nutmeg to the cream, and sprinkled the Herbes throughout the layers too.

    Also, I meant to use gruyere, just like you did, but then Publix had a Morel Mushroom and Leek Monterey Jack cheese, so I used that and mixed it with some baby swiss. So good! Thanks for the recipe!

    Reply

  51. Sharon on June 18, 2013 at 3:14 pm

    These are fabulous!!! Have you ever converted this to a slow cooker recipe? I’d love to make them when we go camping, but I’d need to use a slow cooker. If so, how did you adjust the liquid and cooking time? Thanks!

    Reply

    • Michelle on June 18th, 2013 at 11:49 pm

      Hi Sharon, I’ve never made this in a slow cooker, so I’m not sure how it would translate. If you try it, please stop back and share your feedback!

      Reply

  52. chefgodzilla on November 18, 2013 at 10:59 am

    Thank God for those who invent any recipes with sweet potatoes – it’s the one day of the year where my wife cannot dictate what gets eaten at the Thanksgiving table (she despises any form of yam/sweet potato, no matter how cleverly disguised).
    Thank you for the (pre-tested) delectable gratin and brulee recipes, Michelle!

    Reply

  53. Anna Louise on December 15, 2013 at 4:35 pm

    I never leave comments, but felt compelled to do so this time! This dish was amazing and all dinner guests were impressed. I used rosemary instead of thyme, and Pecorino Romano instead of gruyere (just because I already had those ingredients). It was incredible! It was so easy to assemble and great for a dinner party because you can make it ahead of time and simply keep it warm in the oven. Thanks!

    Reply

  54. Amanda on April 14, 2014 at 4:58 pm

    Hi Michelle,

    I’m hoping to make this for Easter Sunday, but I’d like to double it. Do you think I could do that in one pan, or should I stick to two separate pans to make sure the potatoes cook through? Just trying to conserve oven space, and I always worry about potatoes not cooking through if I add more.

    Thanks!

    Reply

    • Michelle on April 16th, 2014 at 1:00 pm

      Hi Amanda, I would probably err on the side of making two pans. Otherwise, you’d likely need to significantly increase the baking time and I’m still not sure how they would turn out.

      Reply

  55. Kate on June 4, 2014 at 10:50 pm

    Your gratin is wonderful! We also don’t care for sweet potatoes when they’re prepared with sugar and without something savory to balance the sweetness. I thought gruyere and sweet potatoes would be a good combination, went to Google, and found your wonderful recipe, better than I pictured. We eat it as a main course for dinner with salad or, tonight, broccoli. My teenager cleaned her plate, said how much she loved it and ate seconds. I’m considering trying half-and-half since we’ll eat it regularly. Do you think it will work? I don’t think whole milk would work, but I’m not sure.

    Reply

    • Michelle on June 5th, 2014 at 9:47 am

      Hi Kate, I’m so thrilled that you and your family are enjoying this dish! I think that half and half would work okay.

      Reply

  56. Jamielee on September 17, 2014 at 7:33 pm

    I know this post is older but i have to say that I absolutely love this recipe!! I added some lemon zest and it totally took it to a new level!! I think the zest pairs nicely with the gruyere and thyme! Thank you for this Delish recipe!! This may need to replace the traditional thanksgiving sweet potato dish! Thanks so much!

    Reply

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