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Home By Meal Appetizers

Cheesy Sweet Potato Gratin

★★★★★ 12 Reviews Recipe Print
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By: Erin11/11/20

This post may contain affiliate links. Please read my disclosure policy.

sweet potato gratin
sweet potato gratin

Indulge in something satisfying and filling with this Cheesy Sweet Potato Gratin. Made with sweet potatoes, loads of spices, almond milk, and gruyere cheese, it’s a cozy and delightful dish that’s perfect as a side or a main course.

cheesy sweet potato gratin

Sweet potatoes, but make them cheesy

If you’ve been looking for a cheesy potato dish perfect as a side or an indulgent main course, you’ve come to the right place.

This cheesy sweet potato gratin takes everything yummy about sweet potatoes and layers them under a bed of spices and golden brown gruyere cheese.

This is one of my favorite sweet potato recipes ever, as it is the potato casserole to end all potato casseroles!

As for the gratin part of the title, this simply refers to the browned cheese. A gratin can be any browned top layer of a dish, whether breadcrumbs, cheese, butter, etc. It gives things a nice flavor and is the perfect finishing touch, especially atop a casserole.

serving sweet potato gratin

Ingredients used to make cheesy sweet potato gratin

Our cheesy sweet potato gratin recipe comes together by using 10 ingredients. We’ll start with the potatoes, and then move into an almond milk, shallot, and spice mixture. Finally, we’ll be using delicious gruyere cheese on top.

  • Sweet potatoes: For this baked sweet potato recipe, you’ll need 3 lbs of peeled potatoes.
  • Avocado oil: We’ll be using 2 tbsp of avocado oil to sauté the shallots and spices.
  • Shallots: As for the shallots, you’ll need 2 , diced into small pieces.
  • Garlic: Garlic is a must! This recipe tastes great with 2 cloves, minced.
  • Nutmeg: Next up for spices, we’ll be using 1/2 tsp of nutmeg.
  • Thyme: 1 tsp of dried thyme will give the sweet potato bake the perfect amount of herby flavor.
  • Salt: As for the salt, use just a dash (1 tsp).
  • Pepper: 1/4 tsp of pepper will be plenty.
  • Almond milk: Grab 1/4 cup of almond milk to use as part of the middle layer of the casserole.
  • Gruyere: Finally, 6oz of gruyere cheese will be used on top. We’ll broil it until it reaches a golden brown color.

Kitchen items you’ll need to make baked sweet potatoes

You’ll need a decent number of kitchen tools to create your own cheesy gratin recipe. Start with a baking dish (I like to use an 8×11), followed by the cutting items, a sauce pot, and foil.

  • Baking dish
  • Potato peeler
  • Vegetable slicer
  • Cutting board
  • Chopping knife
  • Sauce pan
  • Stirring utensil
  • Aluminum foil
  • Measuring cups: 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup
raw sliced sweet potatoes in dish
pouring butter on sweet potatoes

How to make cheesy sweet potato gratin

The secret lies in the layering. Start by lining your baking sheet with slices of potato, then layer on a delicious shallot, milk, and spice mixture. Finally, layer the top with the rich gruyere for broiled, browned perfection!

To begin, preheat the oven to 350F and grease an 8×11 baking dish.

Slice the peeled potatoes into very thin slices, about 1/8 inch each. Line them up in the casserole dish. They should be close together but not overlapping.

Next, heat the avocado oil and shallots in a saucepan over medium-high heat. Cook them for two minutes and then add the garlic, nutmeg, thyme, salt, and pepper. Let cook for about 4-5 minutes, or until softened.

Once cooked, turn off the heat and stir in the almond milk. Then, pour the mixture evenly over the sweet potatoes.

Add the shredded gruyere evenly on top.

Cover with foil and bake for 40 minutes. Once time is up, remove the foil and cook for another 20 minutes.

Broil for 4 minutes at the end to brown the cheese, and keep a close eye to avoid burning.

Let sit for 20 minutes, and then enjoy!

sweet potato gratin

Ingredient substitutes

There are a few items in this recipe that can be swapped. This is useful if you’re missing an item or have something else that you’d like to use!

Garlic Cloves
Don’t have garlic cloves handy? You can use powder! For this recipe, you’ll need 1/4 tsp to substitute the 2 cloves that it calls for.

Almond Milk
Almond milk is my go-to for this recipe, but any milk will work. You can use oat, coconut, or even regular dairy milk.

Gruyere
Though I love to use gruyere for its yummy Swiss flavor, you can also use comté, or even parmesan.

How to store cheesy sweet potato gratin

Keep leftovers in a refrigerated, airtight container and enjoy within 3 days.

More potato recipes to enjoy

You can never have too many potatoes, especially in the fall! Dig into these yummy recipes to get your potato fix. Choose from buffalo-flavored potatoes, roasted options, skillets, and more!

  • Buffalo Chicken Sweet Potato Casserole
  • Healthy Sweet Potato Muffins
  • One Pan Cabbage and Potato Skillet
  • Easy Roasted Breakfast Potatoes
  • Healthier Sweet Potato Casserole
cheesy sweet potato gratin

Recipe by Erin Morrissey and Photos by Quarter Soul Crisis

cheesy sweet potato gratin
★★★★★ 5 from 12 reviews

Cheesy Sweet Potato Gratin

Indulge in something satisfying and filling with this Cheesy Sweet Potato Gratin. Made with sweet potatoes, loads of spices, almond milk, and gruyere cheese, it’s a cozy and delightful dish that’s perfect as a side or a main course.

Prep: 20Cook: 60Total: 1 hour 20 minutes
Yield 10 servings 1x
Print Pin it Rate

Ingredients

  • 3 lbs sweet potatoes, peeled
  • 2 tbsp avocado oil
  • 2 shallots, diced
  • 2 cloves minced garlic
  • 1/2 tsp nutmeg
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup almond milk (or regular)
  • 6 oz Gruyere cheese, shredded

Instructions

  1. Preheat oven to 350F and grease an 8×11 baking dish.
  2. Slice peeled potatoes very thin, about 1/8 inch thick. Line them up in casserole dish, they should be close together and overlapping.
  3. In a saucepan, heat avocado oil and shallot over medium-high heat. Cook for two minutes and then add garlic, nutmeg, thyme, salt and pepper. Let cook for about 4-5 minutes or until softened. 
  4. Turn off heat and stir in almond milk. Pour mixture evenly over top sweet potatoes.
  5. Add shredded gruyere evenly overtop of potatoes. 
  6. Cover with foil and bake for 40 minutes. Take foil off and bake for 20 more minutes.
  7. Broil 4 minutes more to make cheese brown slightly, keeping an eye closely on it.
  8. Let sit 20 minutes before eating.
Author: Erin MorrisseyCategory: holiday, dinner, side dishMethod: ovenCuisine: AmericanDiet: Gluten Free
cheesy sweet potato gratin

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Emily says

    Posted on 3/12 at 9:25 am

    This recipe was DELICIOUS! The smell of the shallots, thyme, and gruyere in the oven baking was out of this world. At the end of the baking time, I tested one sweet potato slice and it wasn’t done yet, so I covered it with foil again, turned the oven up to 400, and cooked for 20 more minutes. (I’m sure it was cook’s error and that I sliced some of them too thick!) That did the trick and I broiled for a few minutes at the end! When I make it again, I might try crumbling some bacon on top! 🙂 Thank you for a great recipe, Erin!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/13 at 1:25 pm

      Hi Emily, so glad you liked it and it came out well! 🙂

      Reply
  2. Megan says

    Posted on 12/4 at 2:56 pm

    Made these for friendsgiving but used smoked Gouda and everyone love them! Different than the typical thanksgiving sweet potatoes.

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 1:06 pm

      Hi Megan, so happy it was a hit and you made it your own!

      Reply
  3. Terry says

    Posted on 11/4 at 10:34 am

    Hi Erin,
    This looks easy & delicious. I’m not a huge fan of thyme. Is there another other herb you’d suggest that would work well in this dish as a substitute? I may still try it but by quartering the thyme. Any suggestions would be appreciated.

    Reply
    • Erin says

      Posted on 11/7 at 12:15 pm

      Hi Terry, yes you can use rosemary instead if you’d like! Let me know how it comes out!

      Reply
  4. Amanda says

    Posted on 6/13 at 11:34 am

    Made these for thanksgiving AND Christmas! Delicious and such a crowd pleaser! Love the combo of sweet and savory. Family loved them!

    ★★★★★

    Reply
    • Erin says

      Posted on 6/13 at 1:57 pm

      Hi Amanda, so glad you loved it so much! 🙂

      Reply
  5. Kylie Ryan says

    Posted on 5/18 at 8:49 pm

    Forgot to rate 🙂

    ★★★★★

    Reply
    • Erin says

      Posted on 5/19 at 2:10 pm

      Thank you! I appreciate you! 🙂

      Reply
  6. Hayley says

    Posted on 4/11 at 6:55 pm

    My favorite ELW recipe yet. So delish. Didn’t have nutmeg so I subbed pumpkin pie spice and it was amazing!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/12 at 8:10 pm

      Hi Hayley, so glad you love it and make it your own!!

      Reply
  7. Kylie says

    Posted on 3/22 at 9:07 pm

    YUM!! I love all of your recipes. My boyfriend made these as a side for my birthday dinner tonight and they were AMAZING.

    Reply
    • Erin says

      Posted on 3/23 at 12:02 am

      Hi Kylie, so glad you both loved it!!

      Reply
  8. Mary M says

    Posted on 1/11 at 11:27 pm

    Hi Erin! This was a hit- thank you. My whole family loved it at Christmas. Had so much fun making it also 🙂 If you’re reading this, this recipe is a must-make as a holiday side dish!!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/12 at 11:00 pm

      Hi Mary, I am so happy you enjoyed it!

      Reply
  9. Jill K says

    Posted on 1/3 at 7:08 pm

    Made this for Thanksgiving this year and wow! So easy and really flavorful. The sweet potatoes were cooked perfectly, my family loved it.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 3:13 pm

      Hi Jill, so glad you and your family loved it!

      Reply
  10. Alyssa says

    Posted on 1/3 at 4:55 pm

    This recipe was all the rage at thanksgiving this year! Absolutely delicious!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 2:51 pm

      Hi Alyssa, so happy you loved it!

      Reply
  11. Marissa says

    Posted on 1/3 at 3:14 pm

    Made these for Thanksgiving and they were SO good, that I had to make them again for Christmas! Such a delicious side dish and easy to prep ahead if time too! Another ELW recipe for the win!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 1:16 pm

      Hi Marissa, I am so glad you loved it so much!!

      Reply
  12. Mandy Gerrets says

    Posted on 12/24 at 7:51 pm

    Made this for Christmas Eve dinner and it was a hit!! Delicious and received so many compliments and requests for the recipe. Thanks, Erin!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/28 at 12:04 am

      Hi Mandy, I am so happy everyone liked it! 🙂

      Reply
  13. Meg says

    Posted on 12/9 at 9:34 am

    Awesome twist to a classic holiday staple! Family loved and toddler approved! I was unable to get Gruyere at my local grocery so I subbed Jarlsberg and it was still delightful. I will say, it did require more liquid than what was specified, I might have cut my potatoes too thick or my oven is just wacky. I added a splash more of almond milk 3/4 through the baking and they turned out perfectly. I will definitely be making these again!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/9 at 2:01 pm

      Hi Meg, I am so happy everyone enjoyed it and you made it your own!! 🙂

      Reply
  14. Lo says

    Posted on 12/2 at 3:23 pm

    I made this as a side during Thanksgiving week and it was a huge hit. So delicious. The prep and cook time is longer than I typically spend for my weeknight dinners, but it was well worth it and I would make this recipe again for a holiday or special occasion.

    ★★★★★

    Reply
    • Erin says

      Posted on 12/2 at 3:51 pm

      Hi Lo, I’m so glad you enjoyed it!

      Reply

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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