This elegant and creamy take on a sweet potato gratin is elevated with a Gruyere cheese sauce made with four fresh herbs. Top with more fresh herbs before serving, if desired.


Recipe Summary

30 mins
50 mins
10 mins
1 hr 30 mins
1 9x13-inch casserole


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.

  • Stir together cream, milk, butter, and garlic in a small saucepan over medium heat and bring to a simmer. Remove from heat and stir in parsley, thyme, sage, rosemary, salt, and pepper.

  • Arrange 1/2 of the sweet potatoes in the bottom of the prepared baking dish, pour 1/2 of the cream mixture on top, and sprinkle with 1/2 of the Gruyere cheese. Repeat layers once more; cover with aluminum foil.

  • Bake in the preheated oven for 30 minutes. Remove foil and continue to bake, uncovered, until potatoes are tender and cream and cheese mixture is bubbly and golden brown, about 15 minutes. Remove from the oven and allow to sit for 10 minutes before serving.

Nutrition Facts

248 calories; protein 6.7g; carbohydrates 24.4g; fat 14.1g; cholesterol 46.6mg; sodium 438mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
11.23.19 Followed the recipe instructions to the letter and the only slightly negative thing I have to say is that there was a fair amount of liquid in the bottom of the dish but that s fixable. Next time I ll probably cut the cream back a little and bake a bit longer as well. But on the positive side it s DELICIOUS and it s screaming for its spot on the Thanksgiving dinner table. Many layers of different flavors distributed throughout this creamy gratin but the sweet potato-gruyere-fresh herb partnership is almost magical. I used my mandolin to slice the potatoes clipped the fresh herbs from the pots on my porch and bought my shredded gruyere cheese at Aldi (they carry it all the time not seasonal and it s inexpensive). Honestly this was pretty darn easy to make and I wouldn t hesitate to serve this to company. Thank you Sandy Wilson Wickberg for sharing your recipe we thoroughly enjoyed it! Read More