This savory sweet potato gratin features thinly sliced sweet potatoes baked in a rich, creamy cheddar sauce that is topped with tangy goat cheese and a drizzle of honey. It’s a cozy, cheesy vegetarian Thanksgiving side dish that’s a delicious alternative to overly sweet, marshmallow-topped sweet potato casserole.
A Savory Sweet Potato Gratin for an Easy Holiday Side Dish
If you love sweet potatoes but aren’t particularly fond of the popular marshmallow-topped sweet potato casserole this time of year, you’ve got to try this savory sweet potato gratin! Thinly sliced sweet potatoes are layered with cream, sharp cheddar, and savory herbs then finished with tangy goat cheese and a drizzle of honey. It’s cozy, cheesy, and has the perfect balance of savory flavors that complement the sweet potatoes.
Even though I developed this sweet potato recipe with Thanksgiving and Christmas meals in mind, it’s honestly easy enough to make anytime the craving strikes! Prep time is only about 10 minutes and you can even prep it ahead of time, chill it, then bake it off right before your meal if that helps your timeline. If stress-free is what you’re looking for, this Thanksgiving side dish definitely fits the bill!
JUMP STRAIGHT TO:
- Key Ingredients
- How to Make a Creamy and Perfectly Cooked Sweet Potato Gratin
- How to Change Things up Without Messing up the Texture
- More Savory Sides for Holiday Meals
Key Ingredients for a Savory Sweet Potato Gratin
During testing, it became very evident that heavy cream produces the best results here. I tried baking one batch of the gratin with heavy cream and another with half and half but the version with half and half ended up watery because the sauce curdled and broke. The heavy cream bakes up beautifully here and naturally thickens into a creamy sauce as the gratin bakes!
When it comes to cheese, I prefer a sharp cheddar paired with the sweet potatoes. The tangy and nutty flavor cuts through the richness of the cream and pairs perfectly with the sweetness in the potatoes. I do not recommend using an extra sharp cheddar or one that has been aged too long and had a lot of the moisture removed as it won’t melt as easily into the sauce and will produce grainy results. I like adding a little goat cheese on top of the gratin towards the end for another hit of tangy flavor!
For aromatics, I went savory with sage, thyme, nutmeg, and garlic powder. They don’t overpower the sweet potatoes and really make this feel cozy and special enough for Thanksgiving side dish status.
How to Make a Creamy and Perfectly Cooked Sweet Potato Gratin
If you’ve made lasagna before, you’re golden because all we’re doing is layering elements in the baking dish! You’ll start by pouring a third of the cream into your baking dish and mixing the shredded sharp cheddar with the herbs, spices, and salt in a separate bowl. Arrange half of the thinly sliced sweet potatoes on top of the cream in an even layer.
Sprinkle half of the cheese and herb mixture on top of the potatoes, then pour on another third of the cream. See, kind of like making a lasagna!
Next comes a layer of the remaining sweet potato slices, the rest of the shredded cheese, and the rest of the cream. Cover the dish with foil and put it in the oven for the first part of the bake.
The gratin will bake for 40 minutes covered, then you’ll remove the foil and crumble over the goat cheese. Bake the gratin uncovered for about 15 more minutes. Right before serving, drizzle it with a little honey!
How to Change Things up Without Messing up the Texture
In my opinion, the heavy cream is non-negotiable for this specific recipe. But, you can absolutely play around with cheeses and flavorings! I recommend sticking with softer cheeses for the one that gets layered into the gratin (i.e. cheddar, gouda, fontina). Here are some variations that would be particularly delicious:
- Swap in gouda for the sharp cheddar and parmesan for the goat cheese. Stick with a honey drizzle or go full fall mode with a little maple syrup.
- Do a mix of fall root veggies instead of just sweet potatoes. I think beets, parsnips, potatoes, and sweet potatoes would be great together. Keep the total weight of your veg at 2 pounds.
- Add a touch of heat by incorporating crushed chili flakes with the shredded cheese and drizzling the top with hot honey.
**As always, make sure to check that the cheese you are buying is vegetarian if you’re vegetarian! Avoid cheese made with rennet and look for ones made with microbial enzymes or the word “vegetarian” on the label.**
More Savory Sides for Holiday Meals
When it comes to holiday meals I like a specific mix of savory sides: something carb-y, something green, and something super seasonal that’s a little unexpected! For that hit of cozy carbs, I highly recommend my browned butter mashed potatoes. They’re ready in just 25 minutes! For green, you can’t go wrong with this warm kale salad with lemon rosemary dressing. Spoiler alert: it’s my fave kale salad EVER! For the unexpected addition, I really love this roasted kabocha with burrata. It’s so gorgeous on a platter and honestly, burrata makes everything better!
Savory Sweet Potato Gratin
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Diet: Gluten-Free, Vegetarian
Description
This savory sweet potato gratin features thinly sliced sweet potatoes baked in a rich, creamy cheddar sauce that is topped with tangy goat cheese and a drizzle of honey. It’s a cozy, cheesy vegetarian Thanksgiving side dish that’s a delicious alternative to overly sweet, marshmallow-topped sweet potato casserole.
Ingredients
- 1 1/2 cups heavy cream
- 1 tablespoon thyme leaves, chopped
- 1 tablespoon sage leaves, chopped
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1 scant teaspoon sea salt
- 1 1/2 cups shredded sharp cheddar, about 4 ounces by weight
- 2 pounds sweet potatoes, about 2 large, peeled and thinly sliced (about 1/8-inch thick)
- 2 ounces goat cheese
- 1–2 tablespoons honey
Instructions
- Preheat the oven to 375 degrees.
- Pour ½ cup of the cream into a 2 quart baking dish that is approximately 10×7 inches. You can also use a cast iron skillet that is at least 10 inches in diameter. Mix together the thyme, sage, nutmeg, garlic, and salt in a small bowl until well combined, then toss in the sharp cheddar. Make sure the cheddar is evenly coated in the herbs, nutmeg, and garlic powder.
- Add half of the thinly sliced sweet potatoes to your baking dish on top of the cream, arranging them in a fairly even layer. Sprinkle over half of the cheese and herb mixture, then pour over another ½ cup of the cream. Top with the remaining potatoes, then sprinkle over the remaining cheese and herb mixture. Pour over the remaining ½ cup of cream.
- Cover the dish with foil and bake it in the preheated oven for 40 minutes. Remove the dish from the oven and remove the foil. Crumble the goat cheese over the top then put the dish back in the oven (uncovered) and bake for an additional 15-20 minutes until the potatoes are super tender and the goat cheese is just beginning to brown.
- Allow the gratin to sit for 10 minutes then drizzle with the honey and serve!
- Store leftovers in the fridge and enjoy within 4-5 days. Leftovers can be rewarmed in the microwave, air-fryer, or oven. For the air-fryer, place the gratin in a small dish covered with foil and heat at 350 degrees for about 6-8 minutes. Use the same method and temperature in the oven but for about 15-18 minutes.
Notes
To make ahead and bake later, assemble the gratin, then cover it and place it in the fridge for up to 2 days. Bake it according to the directions in the recipe.
I recommend grating the cheese yourself instead of using store-bought shredded cheese. Store-bought shredded cheese is coated in anti-caking agents which can prevent the cheese from melting as easily into the cream and cause grainy results.
I recommend using sharp cheddar, not extra sharp or a longer aged cheddar as it won’t melt as easily into the sauce.
I do not recommend using anything other than heavy cream in this specific recipe as the sauce will break and become grainy and watery.
- Prep Time: 10 minutes
- Cook Time: 55-60 minutes
- Category: Side Dish
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