Savory Sweet Potato Gratin
There’s no milk or cream in this Sweet Potato Gratin, yet the texture is so buttery and creamy while keeping it as low calorie as possible. Instead of a saucy gratin with loads of cream and calories, these sweet potatoes are thinly sliced like Pommes Anna and topped with cheese to make it a classic gratin. I love the texture of the super thin potatoes, and the leftovers are even better. For more healthy gratin recipes, try my Spinach Gratin, Potato Gratin, and Brussels Sprouts Gratin.
Sweet Potato Gratin Ingredients
Sweet Potatoes: Peel two pounds of sweet potatoes and slice them as thinly as possible. I cut them to 1/8-inch thick with a mandolin while wearing a cut-resistant glove. Butter: Melt two tablespoons of butter. Thyme: Chop fresh thyme leaves. Salt and Pepper to season the potatoes Cheese: Grated parmesan and Gruyere cheese
How to Make Sweet Potato Gratin
Variations
Herbs: Swap thyme with rosemary or sage. Potatoes: Substitute Yukon Gold potatoes. Cheese: Switch out the Parmesan with Pecorino Romano or Gruyere with Swiss.
What is the gratin technique?
Gratin is a term for a dish with a breadcrumb or cheese topping that’s baked until crispy. Potato gratin is the most popular, but there are many variations with different vegetables, like this fennel gratin, butternut squash gratin, and spinach gratin.
What to Serve with Sweet Potatoes Gratin
This easy sweet potato gratin would be perfect for Thanksgiving and Christmas or just a regular weeknight dinner with a meat and vegetable side.
Holidays: Dry Brine Turkey, Turkey Gravy, Stuffing, Green Bean Casserole Protein: Whole Roasted Chicken, Air Fryer Bacon-Wrapped Pork Tenderloin, Turkey Meatloaf Vegetables: Roasted Broccoli with Smashed Garlic, Fall Brussels Sprout Salad, Roasted Green Beans with Parmesan
How to Make Ahead
If you’re hosting Thanksgiving, Christmas or any dinner, you can prep most of this dish ahead of time to make the holiday less stressful.
The day before, bake the dish without the cheese for 30 minutes. Let it cool and refrigerate it. When you’re ready to reheat it, cover it with foil and bake until warm. Then top with cheese and bake for 15 minutes.
How to Store Gratin
Store potato gratin in an airtight container for up to 4 days in the refrigerator or 3 months in the freezer. Microwave leftovers until warm.
More Sweet Potato Recipes You’ll Love
Mashed Sweet Potato Brulee Roasted Sweet Potatoes Sweet Potato Casserole with Praline Topping Mashed Sweet Potatoes Twice Baked Sweet Potatoes
