Cheesy Sweet Potato Gratin Recipe - Fork Knife Swoon (2024)

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A cheesy sweet potato gratin Here’s what you’ll need to make this gratin Other cozy comfort foods to cook next: Sweet Potato Gratin Description Ingredients Instructions Equipment Leave a Rating or Reply 38 comments on “Sweet Potato Gratin” FAQs

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★★★★★8 reviews

In this simple, cheesy sweet potato gratin recipe, sweet potatoes, gruyere, cheddar, garlicky cream, and fresh thyme come together to create a delicious twist on the classic potato au gratin casserole. Vegetarian and gluten free.

Cheesy Sweet Potato Gratin Recipe - Fork Knife Swoon (1)

A cheesy sweet potato gratin

I would almost always choose sweet potatoes over regular potatoes, and this sweet potato gratin – a vibrant, seasonal twist on the classic potatoes au gratin casserole – is no exception.

It’s a simple recipe: layers of sliced sweet potatoes baked until bubbly in a garlicky cream sauce with a triple dose of cheesy goodness and fresh herbs; at its heart cozy comfort food that’s perfect for holiday entertaining and sure to become a seasonal favorite.

Cheesy Sweet Potato Gratin Recipe - Fork Knife Swoon (2)

Here’s what you’ll need to make this gratin

This rich and cheesy sweet potato gratin combines mostly simple pantry ingredients with a couple of seasonal additions. Here’s what you’ll need to make it:

  • sweet potatoes: of course! We’ll use vibrant sweet potatoes in place of traditional yellow potatoes. For the best texture, be sure to slice them very thin, no more than 1/8” thick.
  • cheese: a blend of gruyére, sharp cheddar, and parmesan cheeses add tons of flavor, lots of creamy goodness, and forms the gratin or “crust” of the dish as it bakes.
  • olive oil and garlic: the flavorful base of the creamy sauce.
  • cream: for a rich and fully indulgent sauce that binds the scalloped sweet potatoes together.
  • thyme and nutmeg: for cozy, earthy fall flavor.
  • salt and pepper: be sure to season to taste!

Find all the exact measurements and full recipe instructions below.

Admittedly, slicing the potatoes takes a little bit of time (a mandoline is quite helpful for this), but after that, things come together quickly, and the gratin emerges from the oven golden and glorious and worth every ounce of effort. Happy cooking!!

Cheesy Sweet Potato Gratin Recipe - Fork Knife Swoon (3)

Other cozy comfort foods to cook next:

  • Simple homemade chicken ramen
  • Lemony kale and white bean soup
  • Pasta with broccoli and chicken sausage
  • Butternut squash noodle soup
  • Spinach and ricotta stuffed shells

If you make this sweet potato gratin recipe, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Cheesy Sweet Potato Gratin Recipe - Fork Knife Swoon (4)

Sweet Potato Gratin

★★★★★4.9 from 8 reviews

  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 4–6 Servings 1x
  • Category: Side Dish, Savory, Dinner, Holiday
  • Method: Baking
  • Cuisine: American, French
  • Diet: Vegetarian
Print Recipe

Description

In this simple, cheesy sweet potato gratin, sweet potatoes, gruyere, cheddar, garlicky cream, and fresh thyme come together to create a delicious twist on the classic potato casserole.

Ingredients

Scale

  • 2 lbs sweet potatoes, peeled
  • 1 cup grated Gruyére cheese
  • 1/2 cup grated sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tsp olive oil
  • 1 Tbsp fresh garlic, finely minced
  • 1–1/2 cups heavy cream or half-and-half
  • 4 sprigs fresh thyme, removed from stems and finely chopped
  • 1/2 tsp ground nutmeg
  • Kosher salt and freshly-ground black pepper, to taste

Instructions

  1. Preheat the oven to 375℉. Lightly grease a 9-inch baking dish with butter or nonstick baking spray. Set aside.
  2. Using a mandoline, carefully slice the sweet potatoes horizontally into thin rounds, no larger than 1/8” thick. Place the sweet potato slices in a single layer in an overlapping pattern in the baking dish.
  3. Set aside 1/2 cup of Gruyére cheese. Sprinkle the sweet potatoes with a third of the remaining Gruyére, cheddar, and Parmesan cheeses. Repeat with two more layers of potatoes and cheese.
  4. Meanwhile, heat the olive oil to a medium sauce pan over medium heat until shimmering. Add the garlic, and cook, stirring occasionally, until golden and fragrant, about 5 minutes.
  5. Add the cream, nutmeg, and thyme, and bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes. Season with salt and pepper, to taste. Do not let come to a boil.
  6. Stir in the reserved 1/2 cup of Gruyére cheese, until melted. Slowly pour the warm cream mixture over the sweet potoates, letting it sink in amongst the layers. Top with a bit of fresh thyme leaves.
  7. Bake until the gratin is golden brown and bubbly and the potatoes are tender, about 45-50 minutes. If the gratin begins to brown too quickly, cover loosely with aluminum foil, as needed.
  8. Remove from the oven and let rest for 10-15 minutes before serving. Garnish with more fresh thyme. Enjoy!!

Keywords: sweet potato gratin, sweet potato casserole, potato gratin, garlic and thyme, gruyere cheese, sweet potato gratin with gruyere, au gratin, sweet potatoes, vegetarian, gluten free

Originally published on December 11, 2012. Updated photos by Jenn Davis added November 2018.

See Also
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posted by Laura on December 11, 2012 (last updated July 16, 2022)

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38 comments on “Sweet Potato Gratin”

  1. Mary Workman — Reply

    Any other cheesss besides Gruyere, family is not a fan!

    • Laura — Reply

      Hi, Mary! I might try gouda, or just go with all sharp cheddar. Enjoy!!

  2. Christine Balascoe — Reply

    Can this be made with Yams instead of sweet potatoes?

    • Laura — Reply

      Hi, Christine! I haven’t tried using yams, but I would think they should work. They are starchier than sweet potatoes, so the baking time may vary slightly. They key is to slice them super thin, and then just bake until bubbly and fork tender. Enjoy!!

  3. Donna — Reply

    I was wondering if this recipe could be made ahead and frozen for a short time then thawed and reheated?

    • Laura — Reply

      Hi, Donna! I haven’t tried freezing these potatoes. Generally, scalloped potatoes are okay to freeze but I don’t want to steer you wrong! However, you can definitely make them a couple of days in advance, cover tightly and refrigerate, and then reheat in the oven when ready to serve. Enjoy!!

      • Donna — Reply

        Thank you. I think I will make a day or two ahead. I may try freezing a small portion just to test it out!

        • Laura — Reply

          Thanks, Donna! Please let me know how it turns out! 🙂

  4. Rachel — Reply

    Does the recipe call for 0.5 Cups of Heavy Cream or 1.5 Cups if making the single recipe?

    • Laura — Reply

      Hi, Rachel! For the standard recipe you’ll need 1.5 cups. Enjoy!!

  5. Margaret — Reply

    Can I use cream hcheese along with the heavy cream

    ★★★★★

    • Laura — Reply

      See Also
      Easy Gluten-Free Stuffing Recipe

      Hi, Margaret! I haven’t tried adding cream cheese so I’m not sure exactly how it would turn out. That would definitely make it super rich! Please let me know your results 🙂 Enjoy!

  6. PJ — Reply

    Can’t wait to try this with the locally-grown sweet potatoes I just got, and the thyme from my garden (the only herb I seem to be able to grow). My kids, their SA’s, and my grandson are all foodies, so they will be good taste-testers. Thanks!

    • Laura — Reply

      Enjoy! Thanks, PJ!

  7. Kristy — Reply

    Smash hit of Christmas lunch. Fabulous sweet potato recipe. Decadent and delicious.

    ★★★★★

    • Laura — Reply

      Oh, yay! Thanks so much, Kristy!!

  8. Kate — Reply

    Hi! Can I make this. A day ahead and not bake it? Or would you suggest I bake it and reheat the next day?

    • Laura — Reply

      Hi Kate! I haven’t tried making it in advance without baking, but you can definitely bake it and reheat the next day. I would reheat at 350℉ covered with foil until it’s warmed through then uncovered for the last few minutes. Enjoy!!

  9. Michelle — Reply

    This looks so delicious! Question – if I double the recipe, would you suggest I make it in 2 separate 9 in baking dishes, or should I combine it into a larger dish?

    • Laura — Reply

      Hi Michelle! So you definitely can make it in two separate dishes. I worry a little about the potatoes cooking evenly in a larger dish (I haven’t tested it). I would try a 9×13 and be ready to cover with foil and/or turn the oven down (350℉?) for the second half of baking/cook for slightly longer in case the top starts browning before the potatoes are fully cooked through. Enjoy!!

  10. Amy — Reply

    This recipe is delicious. We scrapped the pan. I substituted sage instead of thyme. Really, really good.

    ★★★★★

    • Laura — Reply

      Thanks so much, Amy!!

  11. Helen — Reply

    Excellent. Followed recipe exactly using half-and-half instead of heavy cream. Don’t omit the fresh thyme. Wonderful flavors.

    ★★★★★

    • Laura — Reply

      Thank you so much, Helen!!

  12. Amy Westerman — Reply

    I love this recipe and have made it a few times. Is it something that can be made a day ahead?????

    ★★★★★

    • Laura — Reply

      Hi Amy! So happy you love the recipe! Yes, you can make it the day before (or morning of), and reheat in the oven when ready to serve. Happy Thanksgiving!!

  13. Janace — Reply

    I made this for a potluck at my church today and I got a ton of compliments! I think I’ll probably make it for Thanksgiving dinner this year as well. Thanks for the great recipe, love the blog!

    ★★★★★

    • Laura — Reply

      This is one of our favorites for Thanksgiving too 🙂 Thanks, Janace!

  14. Karla — Reply

    What size Casserole dish would be suitable for this dish?

    • Laura — Reply

      Hi Karla! I’d recommend a 9-inch square or oval baking dish for this gratin. Enjoy!

  15. Brandi — Reply

    So yummy!

    • Laura — Reply

      Thanks, Brandi!!

  16. Tamie — Reply

    This gratin is specially requested by family and friends for the past 3 years. It is absolutely delicious!

    ★★★★★

    • Laura — Reply

      Thanks so much, Tamie! Happy Thanksgiving!!

  17. Stacy — Reply

    Made this tonight for Thanksgiving. It looks and taste great!! I will serve it tomorrow

    ★★★★

    • Laura — Reply

      Thank you so much, Stacy! So glad you enjoyed the recipe! It’s one of my favorite dishes to serve for guests at the holidays…

  18. Erica — Reply

    I don’t know what I did wrong, but mine turned into a groopy, oily mess. The cheese didn’t melt despite bubbling like crazy, and there was this oily goo through the whole dish. Bummer, because I was hoping to love this recipe!

    • Laura — Reply

      Erica, I am so sorry to hear that! I’ve made this recipe many times without anything like that happening… usually the cheese begins to melt even as I pour the warm cream mixture over the sweet potato layers. My only thought it that it could possibly be an issue with the specific brand(s) of cheese used? Alternatively, you could try melting the cheese completely in the cream mixture while it is on the stove, and then pouring that over the layered potatoes…

Leave a comment »

Cheesy Sweet Potato Gratin Recipe - Fork Knife Swoon (2024)

FAQs

Why put egg in sweet potato casserole? ›

A really good sweet potato casserole filling should be light and moist, not dense. If it's dense, then you may not have added an often overlooked ingredient—an egg. An egg adds lift, structure and volume and makes the filling more custard-like.

Discover More ›
How do you make sweet potato casserole not runny? ›

Maple syrup, a dash of cinnamon, brown sugar and vanilla all make an appearance for an incredible flavor. It's hearty and satisfying. Eggs and cream help stabilize the dish and prevent it from becoming too runny (a common complaint with many sweet potato casserole recipes). Make it as smooth or chunky as you like!

Read More ›
How can I thicken my sweet potato casserole? ›

How do you thicken a sweet potato casserole? If you are not adding eggs, you can thicken your sweet potato casserole by adding a bit of flour or cornstarch. You will need about 2-3 tablespoons of flour and 1 tablespoon of cornstarch.

View More ›
Why is my sweet potato casserole so runny? ›

If your sweet potato casserole turned out “watery”, its usually because you forgot to add eggs; you didn't let your casserole have enough time to set up after baking or you used fresh sweet potatoes and didn't boil them long enough before mashing.

Get More Info ›
What happens when you overcook sweet potato? ›

If your sweet potatoes cook too long in the oven they can overbake and become dry. The insides will become mushy. Moving your sweet potato cubes around and checking them periodically can help avoid overcooking.

Discover More ›
Can I leave eggs out of sweet potato casserole? ›

Eggs (or not!)

– I've made this sweet potato casserole with and without eggs, both ways are delicious. The eggs act as a binder and gives the casserole a light and fluffy texture. Without eggs, the casserole doesn't have as much structure but it still silky smooth and tastes delicious.

Keep Reading ›
Why do you soak sweet potatoes before baking? ›

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

Show Me More ›
Are candied yams and sweet potato casserole the same thing? ›

No, yams and sweet potatoes are not the same. Yams have rough, dark brown skin that is often compared to tree bark, and their flesh is dry and starchy like a regular potato. Sweet potatoes have smooth reddish skin, softer flesh (when cooked), and a sweet flavor.

Learn More Now ›
How do you keep a casserole moist? ›

Pro Tip: Avoid Dry Casserole.

The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.

Read The Full Story ›
Should I put sweet potatoes in water before baking? ›

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.

See Details ›

How do you thicken a casserole without cornstarch? ›

Potato Starch

Like arrowroot, this starch is a strong thickener, but it doesn't last long after cooking, so you'll want to eat whatever you're cooking as soon as possible. Potato starch also has the same thickening power as cornstarch, so you don't have to change the measurement.

Know More ›
Can you overcook a sweet potato? ›

This may sound tedious, but you'll want to avoid overcooking the sweet potato, which can make it dry on the outside and soggy on the inside.

Read On ›
Can I use canned sweet potatoes instead of fresh? ›

Canned or frozen sweet potatoes may be substituted for the fresh form in any recipe calling for cooked sweet potatoes as the starting point. Canned sweet potatoes are generally smaller in diameter because of their better canning qualities.

Know More ›
How do you know when a casserole is ready? ›

Poking a casserole with a toothpick or a fork to see if it comes out clean is a helpful way to know what's happening in the center. Shaking the pan will also tell you if everything is cooked and set.

Read On ›
How do you know when a casserole is set? ›

The most common method for checking on a casserole is shaking the pan to see if the center jiggles. This is especially useful when you're making something with a loose custard, like a quiche, because the liquid will stop moving when it's set.

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