Sweet Potato Gratin Recipe (2024)

Stephen McGovern — February 2, 2024 @ 10:17 am Reply

I did make this. And it was WONDERFUL!!! I had to cut the recipe for four and I used a little more garlic. It was easy and oh so good. My wife couldn’t get enough of it! Maybe I should’ve made it for 6 or 12!! LOL. Thank you!

Cindy B — December 10, 2023 @ 10:07 am Reply

OH…MY…GOSH! I made this dish as a contribution to Thanksgiving dinner for a group of nearly 30 people and it was to-die-for delicious!!! Neither Gruyere nor Emmentaler, a common substitute, were available, but since it’s a type of Swiss cheese I substituted with an extra melty type of Swiss and it was perfect! Other than that, I followed the recipe exactly as written. I even prepped it in advance. I prepared the potatoes 2 days in advance, and the next day I finished the dish completely, covered it tightly with foil and refrigerated it overnight and baked it the next morning before taking it to my friend’s house. The foil kept it hot and it was a bit hit! Thank you for this excellent recipe, Michelle!

Bob Chamberlin — November 20, 2023 @ 2:33 pm Reply

Can I make it….and bake it next day or two?

Margaret — November 13, 2023 @ 9:18 am Reply

What is the best way to reheat?

Cindy Biesecker — November 6, 2023 @ 4:32 pm Reply

This sounds wonderfully delicious, Michelle. Can this dish be prepared the day before, stored covered in the fridge, then cooked the following day? I’m making this to take to a Thanksgiving dinner we’ve been invited to. I’ll come back and rate the recipe and provide the guests’ reactions. Thank you for all the side-dish recipe suggestions. :o)

leah bayly — November 25, 2021 @ 3:56 pm Reply

I have been making this recipe for the last 4 or 5 thanksgivings. It is now a tradition and a favorite. Love love this dish!

Lori — November 20, 2021 @ 7:39 pm Reply

I’d like to make this ahead of Thanksgiving and freeze it. Should I bake it first and then freeze it, do you think?

Diana — February 11, 2021 @ 12:40 pm Reply

This recipe is absolutely delicious! The gruyere compliments the sweet potatoes perfectly. Can’t wait to make it again :)

Steve — April 12, 2020 @ 8:22 pm Reply

This recipe is horrible. Came out swimming in the water from the potatoes and the cheese didn’t melt. Looked like sweet potatoes and cottage cheese. Ruined Easter. Do yourself a favor and look elsewhere or add some cheddar/mozzarella to make it look less like curdled Mac and cheese because the rue broke.

Ashli — December 25, 2019 @ 4:57 pm Reply

This is still the best sweet potato recipe ever—exactly as written! I have made it for years!

Cheryl — November 20, 2018 @ 10:28 am Reply

Could you use coconut cream instead of dairy?

Diana Halverson — November 17, 2018 @ 3:55 pm Reply

Sweet Potato Gratin with Gruyere – garlic substitution???? I have family that can’t eat garlic. What can I substitute in this recipe for it? Thanks.

Emilie — November 9, 2018 @ 1:40 pm Reply

This was SO GOOD. I used some recommendations from other readers and used 1/2 sweet potato and 1/2 yukon cold and added a little shredded cheddar and some ground nutmeg but other than that followed it exactly and it was amazingly delicious.

Mary — January 15, 2018 @ 7:52 am Reply

Can you use fat free half and half for Sweet Potato Gratin?
Thank you.

Sally Williams — November 24, 2017 @ 9:33 am Reply

My daughter requested a savory sweet potato dish for Thanksgiving, and I selected this. It was absolutely delicious!
I mis-read the thickness of the slices, so ours were 1/4” instead of the suggested 1/8”, but it worked. I also used minced garlic from a jar, but I do think I will use my garlic press next time for a smoother garlic puree in the cream. Absolutely fabulous.

Mary Marcone — November 22, 2017 @ 3:08 pm Reply

Can I double this recipe and leave in a 9 x 13 and cook the same time?

Lynda Barry — May 28, 2017 @ 6:35 pm Reply

This was so amazing and beautiful! I made it exactly as written! It is my new fancy yet super easy side!

cindy — November 26, 2015 @ 7:24 pm Reply

Just served this for our family Thanksgiving, was a hit. None left, thank you for a great recipe.

Jennifer — October 11, 2015 @ 2:23 pm Reply

Hi! Thank you for sharing this wonderful recipe! It’s a new family favorite for me and I’ve shared it on my site with my changes: http://www.juniperinherhair.com/gruyere-sweet-potato-gratin/

cheers!

Ruth — April 3, 2015 @ 6:47 pm Reply

Fixed this a few months ago and could not believe how wonderful it tasted. Everyone just loved it. Forgot to make a copy and could not remember where I found this. Thankfully it came up when I googled “Best scalloped sweet potatoes with gruyere”. One of the best dishes I’ve ever made with potatoes! Thanks for sharing this recipe.

I made this last Turkey Day and it was fantastic! I used yams and sweet potatoes, and since I always add to recipes I added lemon juice to the sauce, then I additionally went to my herb garden and randomly cut these: coriander, rosemary, and oregano.

Kathryn — November 26, 2014 @ 11:05 pm Reply

I just attempted making these for the first time – it was a failure! I typically read through comments before cooking, but given it is the night before thanksgiving I just went for it. I was concerned when I poured my measured liquid over the potatoes and realized they weren’t covered. I added more, simmered and poured again. The potatoes ended up overflowing and the liquid broke. I am heading to the grocery store to attempt this again, amended by the fact the potatoes only need to be coated not covered. May I request you edit the recipe to prevent further confusion?

Larissa — November 4, 2014 @ 9:37 am Reply

I’ve made these the past 2 years and I’m pretty sure I’m obligated to make every year moving forward…the dish was all but licked clean! I did add in some smoked paprika and used three different kinds of sweet potatoes which not only added to the look (color) but also gives it another dimension. A truly magnificent recipe!!!!!!! YUM!

andi — November 2, 2014 @ 8:58 pm Reply

My parents came over for dinner tonight and I made these instead of the usual mashed potatoes. I must say…I was skeptical about the very short ingredient list, but HOLY SWEET POTATOES! These are amazing. They ARE the perfect sweet/savory combo. I want to make (only) these for Thanksgiving. Unfortunately, my husband still wants our traditional sweet-sweet potatoes. So I’m making both. I could eat these every day. YUM!!!

-andi

Jamielee — September 17, 2014 @ 7:33 pm Reply

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!

Kate — June 4, 2014 @ 10:50 pm Reply

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.

Amanda — April 14, 2014 @ 4:58 pm Reply

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!

Anna Louise — December 15, 2013 @ 4:35 pm Reply

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!

chefgodzilla — November 18, 2013 @ 10:59 am Reply

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!

Sharon — June 18, 2013 @ 3:14 pm Reply

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!

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!

Carla — November 27, 2012 @ 10:03 am Reply

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!!

Ashli — November 23, 2012 @ 3:22 pm Reply

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!

Taylor — November 18, 2012 @ 11:16 am Reply

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?

Maria D — November 12, 2012 @ 12:42 pm Reply

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?

Cindy — November 10, 2012 @ 10:53 am Reply

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!

shellie — January 1, 2012 @ 8:26 pm Reply

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!

Deanna — December 19, 2011 @ 8:55 am Reply

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!

Lynn — December 10, 2011 @ 11:52 pm Reply

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.

Taylor — November 25, 2011 @ 5:37 pm Reply

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

Randy — November 25, 2011 @ 11:08 am Reply

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?)

Jamie — November 25, 2011 @ 10:47 am Reply

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

Randy — November 24, 2011 @ 1:37 pm Reply

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.)

Talar — November 22, 2011 @ 2:00 pm Reply

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?

Dina — November 21, 2011 @ 7:50 pm Reply

great use of sweet potatoes. sounds yummy!

Diana — November 21, 2011 @ 4:53 pm Reply

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).

kita — November 20, 2011 @ 8:16 pm Reply

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

Sarah — November 20, 2011 @ 7:25 pm Reply

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;)

Brianna — November 20, 2011 @ 12:49 pm Reply

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

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

Pam — November 20, 2011 @ 10:36 am Reply

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.

Lisa — November 19, 2011 @ 9:51 pm Reply

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

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

RisaG — November 19, 2011 @ 3:43 pm Reply

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.

sb — November 19, 2011 @ 3:20 pm Reply

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!

jules — November 19, 2011 @ 2:45 am Reply

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.

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

Anna — November 18, 2011 @ 6:32 pm Reply

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.

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!

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

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

nicole {sweet peony} — November 18, 2011 @ 12:56 pm Reply

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!

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

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

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?

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

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

Diana @ a girl, a dog & an oven — November 18, 2011 @ 10:58 am Reply

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

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.

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

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.

Ally — November 18, 2011 @ 9:38 am Reply

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

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!

Courtney — November 18, 2011 @ 8:29 am Reply

oh yum this looks awesome!

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

Gruyere makes everything better.

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!!

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

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

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!