Sweet Potato Gratin
Sweet Potato Gratin takes the beloved potato gratin and gives it a naturally sweet twist that makes your holiday table sing.
This elegant side dish layers paper-thin sweet potato rounds with creamy Gouda and nutty Parmesan, creating golden layers of pure comfort.
Your family will fight over the crispy cheese corners (you know, the best part). This gratin brings serious wow factor without the fuss, making it perfect for everything from Thanksgiving to Tuesday night Roast Chicken.
Sweet Potato Gratin Recipe Highlights
- Holiday-worthy but weeknight-simple
- Natural sweetness meets savory cheese perfection
- Make-ahead friendly for stress-free entertaining
- Gouda and Parmesan create incredible golden crust
- No pre-cooking potatoes saves time and dishes
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
POTATOES – Sweet potatoes need to be sliced ⅛ inch thick for even cooking and proper layering. A mandoline slicer makes this quick work, but a sharp knife and steady hand work fine too. Choose potatoes with similar diameters so your layers look uniform. The natural sugars caramelize beautifully during baking, adding depth without any added sugar.
CHEESE – Gouda brings a creamy, slightly nutty flavor that complements the sweet potatoes perfectly. Young Gouda melts better than aged, so stick with the regular stuff. Parmesan adds sharpness and helps create that irresistible golden crust. Buy blocks and shred yourself for the best melting and flavor. Sharp cheddar works as a budget-friendly Gouda substitute.
DAIRY – The combination of milk and heavy cream creates the perfect consistency, rich enough to coat the potatoes but not so heavy it becomes gloppy. Mixing them together before layering ensures even distribution. Don’t skimp on the cream or substitute it all with milk, as you need that fat content for proper sauce formation.
SEASONINGS – Fresh thyme adds an earthy note that bridges the sweet and savory elements. Salt and pepper are essential for bringing out all the flavors. Season each layer lightly rather than dumping it all on top, which ensures every bite is perfectly seasoned.
How To Make Sweet Potato Gratin
Please check the printable recipe card below for more detailed instructions.
- Mix milk and cream. Layer sweet potato slices. Season with salt, pepper, and thyme.
- Add cream mixture and cheeses. Repeat layers.
- Pour remaining cream over top layer. Add final cheese.
- Cover with foil and bake. Remove foil and continue baking. Rest before serving.
Leftovers and Storage
STORE – Keep your Sweet Potato Gratin covered tightly in the refrigerator for up to 5 days. The flavors actually improve overnight as everything melds together.
FREEZE – Wrap the entire dish in two layers of plastic wrap followed by aluminum foil. Freeze before or after baking for up to 3 months. This makes an excellent make-ahead holiday side.
REHEAT – Microwave individual portions at 50% power until heated through, checking every minute to prevent hot spots. For the whole dish, cover with foil and warm in a 350° Fahrenheit oven for 20-30 minutes.
MAKE AHEAD – Assemble your Sweet Potato Gratin up to 2 days before baking. Cover tightly and refrigerate, then bake directly from the fridge, adding 10-15 minutes to the cooking time.
More Sweet Potato Recipes
Serving Suggestions
HOLIDAY CENTERPIECE – Serve alongside roasted turkey or Crockpot Ham for a show-stopping holiday spread that guests will remember.
WEEKNIGHT WINNER – Pair with simple grilled chicken or Pork Chops for an elevated weeknight dinner that feels special without extra effort.
VEGETARIAN MAIN – Add a crisp green salad and some Garlic Bread to transform this side into a satisfying meatless meal.
BRUNCH STAR – Serve with scrambled eggs and crispy bacon for a decadent brunch that beats any restaurant offering.
Recipe Success Tips
EVEN SLICING – Consistent ⅛ inch slices ensure everything cooks evenly. Too thick and the centers stay firm, too thin and they turn to mush. A mandoline slicer is your best friend here, but go slowly to protect your fingers.
CHEESE DISTRIBUTION – Sprinkle cheese evenly across each layer rather than dumping it in the center. This prevents cheese pockets and ensures every bite has the perfect amount.
RESTING TIME – That 15-minute rest period isn’t optional. It allows the cream to set and makes serving much easier. Your gratin will hold its shape instead of sliding apart.
Expert Tip – Removing the foil at exactly 30 minutes prevents overcooking while ensuring that gorgeous golden crust forms perfectly.
Commonly Asked Questions
Can I Use Regular Potatoes Instead?
Yes, white potatoes work beautifully in this recipe using the exact same method. Yukon Gold potatoes are especially good since they have a naturally buttery flavor. The dish will be less sweet but equally delicious.
What Can I Substitute for Gouda?
Sharp cheddar makes an excellent and more economical substitute for Gouda. Gruyere also works wonderfully if you want to splurge. Any good melting cheese with some flavor complexity will give great results.
Can I Make This Dairy-Free?
While the dairy is essential to this recipe’s success, you can use full-fat coconut milk and cashew cream as substitutes. Add nutritional yeast for cheesy flavor. The texture will be different but still creamy and satisfying.
How Do I Know When It’s Done?
Your Sweet Potato Gratin is ready when a knife slides easily through the center and the top is golden brown and bubbly. The edges should be slightly caramelized and pulling away from the dish.
More Potato Recipes
Potato Soup – potato in creamy soup form, perfect for chilly nights.
Scalloped Potatoes – Classic creamy layers with golden edges.
Rosemary Roasted Potatoes – Crispy golden potatoes with fresh rosemary.
Parmesan Crusted Potatoes – These crispy-on-the-outside, fluffy-on-the-inside potatoes are absolutely addictive.
Funeral Potatoes – Ultimate comfort food with hash browns and sour cream. That crunchy cornflake topping is everything.
Sweet Potato Gratin
Ingredients
- 1 teaspoon vegetable oil
- 2 pounds sweet potatoes peeled, sliced into ⅕" rounds
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon fresh thyme
- ½ cup Parmesan cheese shredded
- 1½ cups Gouda cheese shredded
- ¾ cup milk
- ¾ cup heavy cream
Instructions
- Preheat the oven to 400° Fahrenheit and lightly grease a 9×13-inch baking dish with vegetable oil.
- In a small bowl or pitcher, combine the milk and cream and set aside.
- Arrange a single layer of sweet potato slices in the prepared dish. Season lightly with salt, pepper, and fresh thyme.
- Spoon 2 to 3 tablespoons of the milk and cream mixture over the sweet potatoes, then sprinkle with 1 tablespoon of Parmesan and about ¼ cup of shredded Gouda.
- Continue layering sweet potatoes, seasoning, pouring the cream mixture, and adding cheese until you have 6 to 8 layers. Before the final cheese layer, ensure the sweet potatoes are fully covered with the remaining cream mixture.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for another 30 minutes or until the sweet potatoes are tender. Let the dish rest for 15 minutes before serving to allow the gratin to set.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.