Sweet Potato Gratin

Savory Sweet Potato Gratin — A Cozy Classic for Every Table

Introduction (H2)
There are dinners that feed the body and dinners that feed the heart — and my Savory Sweet Potato Gratin does both. Imagine unwrapping a bubbling casserole: the top is bronzed, edges caramelized, and the kitchen smells of browned butter, rosemary, and a whisper of nutmeg. This dish is at once a simple dinner and a comforting recipe, perfect as a homemade dish for weeknights or as a star side for festive cooking. If you love layered gratins like a classic potato gratin, you’ll find this version sings with sweet, savory, and a little crunch. For a cozy companion recipe, try this classic potato gratin to compare textures and technique.

Why Make This Savory Sweet Potato Gratin (H2)

• Feels like a hug: warm, creamy layers deliver pure comfort.
• Crowd-pleaser: elegant enough for guests, simple enough for a family favorite weeknight.
• Quick-ish prep: slice and layer in about 20 minutes; the oven does the rest.
• Versatile ingredients: swap herbs, cheeses, or dairy for dietary needs.
• Makes great leftovers: reheats beautifully and can be frozen for later.

Ingredients You’ll Need (H2)

• 3 pounds sweet potatoes, peeled and thinly sliced (use a mandoline for even slices). Tip: choose firm, orange-fleshed sweet potatoes for sweetness and color.
• 2 cups heavy cream (use half-and-half or evaporated milk for a lighter option).
• 3 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch).
• 1 tablespoon fresh rosemary, finely chopped (thyme or sage work beautifully).
• 1 cup Gruyere or sharp cheddar, grated (for vegetarian options, try smoked provolone or omit for dairy-free).
• 1/2 cup Parmesan, grated (adds a salty, nutty top).
• 2 tablespoons unsalted butter, melted (olive oil is fine for dairy-free).
• Salt and freshly ground black pepper, to taste.
• Pinch of nutmeg (optional, for warmth).
• 1 tablespoon flour (or cornstarch for gluten-free thickening).
  Substitutions and swaps: use Greek yogurt instead of sour cream for a tangy lift in the cream mix, or stir in cooked leeks for extra sweetness. For a heartier bite, layer in thinly sliced apples or pears for a sweet-salty contrast — it flirts with dessert but remains a delicious savory dish.

Also worth exploring is a cozy soup pairing; consider the texture contrast with an easy butternut squash and sweet potato soup if you’re planning a full, seasonal menu.

Prep and Cook Time — Savory Sweet Potato Gratin (H2)

• Prep time: 20 minutes
• Cook time: 55–65 minutes
• Total time: 1 hour 15 minutes (approx.)
  Note: This is an easy meal to assemble and mostly hands-off while it bakes — worth the gentle patience for the golden top and silky layers.

How to Make Savory Sweet Potato Gratin (H2)

1. Preheat and prepare: Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish or ovenproof skillet.
2. Make the cream base: In a saucepan over low heat, warm heavy cream with minced garlic, rosemary, a pinch of nutmeg, salt, and pepper. Whisk in flour until slightly thickened — the aroma will become mellow and herb-forward. Remove from heat.
3. Layer the sweet potatoes: Arrange a single overlapping layer of sweet potato slices in the dish. Sprinkle a little salt, pepper, and a light dusting of Gruyere. Repeat until you have three to four layers, reserving some cheese for the top.
4. Pour and tuck: Pour the warm cream mixture evenly over the layered potatoes, pressing down gently so cream fills the gaps. Dot the top with melted butter and finish with remaining Parmesan and Gruyere.
5. Cover and bake: Cover the dish tightly with foil and bake for 35 minutes. Uncover and continue baking for 20–30 minutes until the top is golden and a knife slides easily through the potatoes. For a crispier crust, broil 1–2 minutes at the end while watching closely.
6. Rest before serving: Let the gratin rest for 10 minutes so layers settle and flavors deepen. The first forkful will be warm, silky, and rich — the kind of bite that makes you close your eyes and smile.

Tips and Creative Variations (H2)

• Add bacon or pancetta between layers for smoky depth.
• Make it herby and bright with chopped parsley and lemon zest after baking.
• Swap half the sweet potatoes for Yukon golds for contrast in texture.
• For a dairy-free version, use full-fat coconut milk and nutritional yeast for a cheesy flavor.
• For a festive twist, scatter toasted pecans and a drizzle of maple syrup just before serving for sweet and crunchy notes.

Serving Ideas for Savory Sweet Potato Gratin (H2)
This gratin is home on many tables: serve alongside roast chicken and steamed green beans for a weeknight family favorite, or pair with a herb-crusted pork loin for a holiday plate. Pour a glass of medium-bodied white wine or a light pinot noir to complement the sweet and savory notes. Picture a winter table lit with candles, laughter around the room, and this gratin steaming in the center — a delicious dessert is not needed when every bite feels like celebration.

Storing and Reheating (H2)

• Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave or the whole dish at 325°F (160°C) covered with foil until warmed through (about 20–30 minutes).
• Freeze: Freeze cooled, tightly wrapped gratin for up to 3 months. Thaw overnight in the fridge before reheating.
• Tip: Add a splash of cream or butter before reheating to revive creaminess.

Pro Tips for Success (H2)

1. Even slices matter: Use a mandoline or a sharp knife for uniform cooking.
2. Don’t rush resting: Letting it rest ensures clean slices and sets the cream.
3. Watch the cheese: Broil only at the end and keep the door closed to prevent burning.
4. Season between layers: A little salt and pepper on each layer builds depth.
5. Mind the liquid: If your potatoes are very starchy, add a touch more cream to avoid dryness.

FAQs (H2)
Q: Can I make this ahead?
A: Yes — assemble the gratin, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake if going straight from the fridge.

Q: Can I freeze baked gratin?
A: Absolutely. Cool completely, wrap tightly in foil, and freeze up to 3 months. Thaw overnight and reheat covered.

Q: What cheese is best?
A: Gruyere melts beautifully for silky texture; sharp cheddar adds boldness. A mix of both works wonderfully.

Q: Is this gluten-free?
A: Yes, use cornstarch instead of flour to thicken the cream for a gluten-free version.

Q: Can I make individual portions?
A: Yes — bake in small ramekins. Reduce baking time slightly and keep an eye on doneness.

Conclusion (H2)
There’s something quietly joyful about baking a Savory Sweet Potato Gratin: it’s the aroma that fills the house, the golden top that draws a chorus of “oohs” and “aahs,” and the way a simple, homemade dish can turn a regular evening into a small celebration. If you want to explore variations or see different techniques and serving ideas, check out this lovely take on Sweet Potato Gratin – The Perfect Holiday Side Dish! and another reliable version at Sweet Potato Gratin Recipe. Make it, share it, and let it become one of those recipes your family asks for again and again.

Contents

• 1 Savory Sweet Potato Gratin
  • 1.1 Ingredients  
  • 1.2 Method 
  • 1.3 Notes

Savory Sweet Potato Gratin

A comforting and elegant dish of layered sweet potatoes baked in creamy garlic and herb-infused sauce, perfect for weeknight dinners or festive gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Side Dish, Vegetarian

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

Sweet Potato Layer

• 3 pounds sweet potatoes, peeled and thinly sliced Choose firm, orange-fleshed sweet potatoes for sweetness and color.

Cream Mixture

• 2 cups heavy cream Can use half-and-half or evaporated milk for a lighter option.
• 3 cloves garlic, minced Or 1 teaspoon garlic powder in a pinch.
• 1 tablespoon fresh rosemary, finely chopped Thyme or sage work beautifully as substitutes.
• 1 cup Gruyere or sharp cheddar, grated For vegetarian options, try smoked provolone or omit for dairy-free.
• 1/2 cup Parmesan, grated Adds a salty, nutty top.
• 2 tablespoons unsalted butter, melted Can substitute with olive oil for dairy-free.
• 1 pinch nutmeg Optional, for warmth.
• 1 tablespoon flour Can use cornstarch for gluten-free thickening.
• to taste salt and freshly ground black pepper

Optional Add-Ins

• optional bacon or pancetta Add between layers for smoky depth.
• optional chopped parsley and lemon zest Add after baking for brightness.
• optional thinly sliced apples or pears Layer in for a sweet-salty contrast.

Method

 

Preparation

1. Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish or ovenproof skillet.
2. In a saucepan over low heat, warm heavy cream with minced garlic, rosemary, a pinch of nutmeg, salt, and pepper.
3. Whisk in flour until slightly thickened, then remove from heat.

Layering

1. Arrange a single overlapping layer of sweet potato slices in the dish. Sprinkle with salt, pepper, and a light dusting of Gruyere.
2. Repeat layering with the remaining slices, reserving some cheese for the top.

Baking

1. Pour the warm cream mixture evenly over the layered potatoes, pressing down gently so the cream fills the gaps.
2. Dot the top with melted butter and finish with remaining Parmesan and Gruyere.
3. Cover the dish tightly with foil and bake for 35 minutes.
4. Uncover and continue baking for 20-30 minutes until the top is golden and a knife slides easily through the potatoes.
5. For a crispier crust, broil for 1-2 minutes at the end while watching closely.

Serving

1. Let the gratin rest for 10 minutes before serving to allow layers to settle.

Notes

Store leftovers for up to 4 days in an airtight container or freeze for up to 3 months. Revive creaminess by adding a splash of cream or butter before reheating.