This post may contain affiliate links. Read my disclosure policy.

This savory Sweet Potato Gratin is inspired by Pommes Anna, a French dish of creamy, thinly sliced potatoes with wealthy buttery flavor topped with melted Gruyere cheese.

Savory Sweet Potato Gratin

There’s no milk or cream on this Sweet Potato Gratin, yet the feel is so buttery and creamy while keeping it as low calorie as possible. As a substitute of a saucy gratin with a great deal of cream and calories, these sweet potatoes are thinly sliced like Pommes Anna and topped with cheese to make it a classic gratin. I really like the feel of the super thin potatoes, and the leftovers are even higher. For more healthy gratin recipes, try my Spinach Gratin, Potato Gratin, and Brussels Sprouts Gratin.

Why This Sweet Potato Au Gratin Recipe Works!

• Lighter and Healthier Than Most Gratins: This sweet potato gratin without cream or milk still gets nice and creamy within the oven. There’s barely enough butter to taste it and make the dish wealthy.
• Prep Ahead: You may make most of this dish beforehand, so you have got less to do on Thanksgiving. Keep reading for my suggestions for making it upfront!
• Oven to Table: It’s an attractive dish that may go from the oven to the table. Slice it like a pie and let everyone serve themselves.

Sweet Potato Gratin Ingredients

• Sweet Potatoes: Peel two kilos 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

Make Sweet Potato Gratin

1. Coat the Potatoes with melted butter and season with thyme, salt, and pepper.
2. Layer the Potatoes in a gratin or pie dish, pressing them all the way down to keep them at a good thickness.
3. Sprinkle each cheeses evenly excessive.
4. Bake the Gratin: Spray a bit of foil with oil and canopy the pan with it, oiled-side down. Bake the grating for half-hour at 425°F, uncover, and bake for an additional quarter-hour until the potatoes are tender and the cheese is melted.

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’s 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 preferred, but there are various 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 can be perfect for Thanksgiving and Christmas or simply an everyday weeknight dinner with a meat and vegetable side.

Make Ahead

When you’re hosting Thanksgiving, Christmas or any dinner, you’ll be able to prep most of this dish ahead of time to make the vacation less stressful.

• The day before, bake the dish without the cheese for half-hour. Let it cool and refrigerate it.
• Once you’re able to reheat it, cover it with foil and bake until warm.
• Then top with cheese and bake for quarter-hour.

Store Gratin

Store potato gratin in an airtight container for as much as 4 days within the refrigerator or 3 months within the freezer. Microwave leftovers until warm.

More Sweet Potato Recipes You’ll Love

Prep: 15 minutes mins

Cook: 45 minutes mins

resting time: 5 minutes mins

Total: 1 hour hr 5 minutes mins

Yield: 8 servings

Serving Size: 2 /3 cup

• Preheat the oven to 425°F. Coat a round pie dish or other 6-cup gratin dish with olive oil spray.

• Peel the sweet potatoes and slice them as thinly as you’ll be able to manage, I did them 1/eighth inch thick with a mandolin. Put the slices in a big bowl and add the melted butter, thyme, salt, and pepper to taste. Toss to make sure all of the slices are well coated.

• Take a handful of potatoes and arrange them in a layer on the underside of the baking dish. Keep adding more layers, one handful of potatoes at a time and as you’re employed, press the potato slices down and check out to maintain them in a good thickness throughout. Once all of the slices have been added, press down gently to compact them a bit.

• Sprinkle the Parmesan cheese and Gruyere evenly excessive. Spray one side of a bit of aluminum foil with olive oil spray and canopy the pan with aluminum foil, oiled-side down (to prevent the cheese from sticking).

• Bake the gratin for half-hour. Uncover and proceed to bake until the potatoes are tender when pierced with a knife and the cheese is melted, about quarter-hour.

• Let it rest for five minutes before slicing and serving.

Last Step:

Please leave a rating and comment letting us know the way you liked this recipe! This helps our business to thrive and proceed providing free, high-quality recipes for you.

Serving: 2 /3 cup, Calories: 212 kcal, Carbohydrates: 24 g, Protein: 8 g, Fat: 9.5 g, Saturated Fat: 5.5 g, Cholesterol: 29.5 mg, Sodium: 432 mg, Fiber: 3.5 g, Sugar: 4 g