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Vegetarian, Busy evenings

Sweet potato and cheese gratin

This sweet potato and cheese gratin is a vegetarian dish for 4 people, ready in 65 minutes, rated easy, at €2.30 per serving. Thin slices of sweet potato soften in a nutmeg cream under a golden layer of melted Swiss cheese. The key is slicing the sweet potatoes thin and even so they cook through at the same rate.

An all orange gratin of sweet potatoes, soft and melting, with a cheese crust that browns on top.

Sweet potato and cheese gratin
Total time
1 h 05
Difficulty
Easy
Cost per person
€2.30
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This gratin stands apart from a classic potato gratin with its orange color and naturally sweet flavor. Sweet potato soaks up the cream and turns silky, while the Swiss cheese forms a golden crust with a slight bite on top. Nutmeg and black pepper balance the sweetness of the vegetable for a well rounded dish.

It works well on a weeknight when you want something comforting without spending hours at the stove. Kids tend to love its mild sweetness and soft texture, and a simple green salad turns it into a full meal. It also fits a cozy fall Sunday, served alongside roasted meat or poultry.

The ingredients

4 people

Fruits and vegetables

  • Sweet potatoes 1 kg
  • Garlic 1 cloves
  • Green salad 1

Dairy

  • Heavy cream 25 cl
  • Milk 10 cl
  • Shredded Swiss cheese 120 g
  • Butter 20 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 2 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Preheat the oven to 180°C. Peel the sweet potatoes and cut them into thin slices.

    Keep them in a bit of water while you work, they won't turn brown.

  2. Rub a baking dish with the garlic and butter it.

    The butter at the bottom keeps everything from sticking and browns the base.

  3. Mix the cream, milk, nutmeg, salt, and pepper.

    Taste the cream, it should be well seasoned since sweet potatoes are naturally sweet.

  4. Layer the slices tightly, pour the cream mixture over them, and sprinkle with Swiss cheese.

    Press the slices down firmly with the back of a spoon so the liquid seeps through every layer.

  5. Bake until a knife slides in easily and the top is golden, then serve with the dressed salad. 45 min

    Cover with foil for the first half hour, so the sweet potatoes cook through without browning too fast.

Our tips to get it right

  • Pick sweet potatoes of similar size so every slice cooks at the same pace.
  • If the top browns faster than the center softens, lower the oven by 10 degrees and bake a few more minutes.
  • Let the gratin rest for 5 minutes out of the oven, the layers hold together better when you serve it.

The variations

  • Swap the Swiss cheese for Gruyère or Comté for a stronger flavor.
  • Add cooked bacon bits before pouring the cream for a heartier, non vegetarian version.
  • For a quicker, kid friendly version, cut the sweet potatoes into small cubes instead of slices, they cook faster and stay just as soft.

What to serve it with

  • Green salad with vinaigrette
  • Roasted meat or grilled poultry
  • A glass of sparkling apple juice

Storage

This gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in individual portions. Reheat it in the oven rather than the microwave so the top crisps back up.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can assemble it the day before and keep it in the fridge unbaked. Add a few extra minutes of baking time to make up for the colder starting temperature.

Can you use light cream instead of heavy cream?

Yes, but the texture will be a bit runnier. Reduce the milk slightly to keep the gratin from turning too liquid.

Why do my sweet potatoes stay firm even though the top is golden?

The slices are probably too thick or uneven. Cut them thinner and cover the dish with foil for the first half hour so the heat reaches the center before the top browns.

Does sweet potato gratin freeze well?

Yes, once fully cooled, it freezes well in portions in airtight containers. Thaw it in the fridge before reheating in the oven.

How long does it take to make a sweet potato and cheese gratin, with a green salad?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a sweet potato and cheese gratin, with a green salad?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sweet potato and cheese gratin, with a green salad cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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