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Sweet Potato Gratin

Sweet Potato Gratin

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Gratins are my fall back on side-dish when I don’t know what else to serve with roasted meat.  I always have potatoes, as well as sweet potatoes in the pantry, in case, I need something to eat for lunch or a thickener for a soup or a weekend hash.  By keeping a few other staples such as butter and heavy cream around, this recipe can be made in a flash.

I have to admit I am a potato kind of girl, and if I could eat them every day, I would.  I grew up eating them, and I will die to eat them.  One of my favorite food-related childhood memories is potato gratin.  Steaming hot, bubbly with richness, and slightly mashed potatoes.  God, I loved it!

Normally I made gratins with a rich bechamel;  which is another favorite of mine.  This take on a classic recipe is a bit healthier, or at least that is what I am telling myself.  Instead of making a creamy bechamel, I literally poured the heavy cream over the layered sweet potatoes and then sprinkled a little white cheddar over the top.  It still came out steaming hot and bubbly;  just a little healthier this time.



Yield: 4 -6 servings

Sweet Potato Gratin

Sweet Potato Gratin

This gratin has a mixture of sweet and russet potatoes. A sprinkle of white cheddar and a pour of heavy cream is all that is needed to make the rich and flavor sauce.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1 sweet potato, peeled
  • 1 medium russet, peeled
  • 1 tablespoon fresh rosemary, crushed between fingertips
  • 1/2 pint heavy cream
  • 1/4 cup white cheddar, grated
  • 1 tablespoon olive oil


    Heat the oven to 325.

    Using a pastry brush, coat a shallow baking dish with olive oil.

    Slice the sweet potato and potato very thin; I use a mandoline.

    Layer the potatoes in the baking dish, I like to alternate, to make it pretty.

    Sprinkle the rosemary over the top.

    Pour the cream, evenly over the top, and then sprinkle with the cheese.

    Put into the oven and bake for 25 minutes, or until bubbly.



    * season with salt and pepper to taste, after cooking. Some cheddars are salty so I did not season before baking.


The potatoes need to be thinly sliced to help them cook evenly. A Mandoline works perfectly to get uniform sizes.

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A Plum By Any Other Name

Sunday 22nd of January 2012

I'm a pretty big potato fan too. And I get a bit steamed when people chide them for being "bad." The poor spuds. :) Love your use of sweet potatoes and traditional russets. This gratin sounds simple. And lovely.

Em (Wine and Butter)

Saturday 21st of January 2012

I Love simple versions of recipes - have you tried Jamie Olivers version of lasagne with creme freshe, anchovies and parmesan making up the bechamel sauce - SO yummy and so much easier!

I'm well impressed at how pretty you've managed to make gratin Denise :) !


Friday 20th of January 2012

Now this is a great looking gratin. And sweet potato in any recipe would find a welcome spot on our table. Great recipe!


Friday 20th of January 2012

Beautiful gratin! Everything is better with sweet potatoes:)

Jeff @

Friday 20th of January 2012

This looks like a very delicious side dish. Thanks for sharing your recipe.

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