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5 from 2 reviews
45 mins
VGVegetarian
by: Lindsay Grimes
November 20, 2017(Updated: March 17, 2020)
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My favorite thing that my mom makes for the holidays is a super decadent and indulgent potato gratin recipe. I’m not totally sure what she puts in there, but I spend the whole meal…
having little bites of all the rest of the dishes so that I can have seconds, thirds, and fourths of her potato gratin. It’s my fave.
With Thanksgiving only a couple days away (ahh) and Christmas around the corner, knew I had to make some cheesy potatoness happen. I decided to keep it decadent because it is, after all, a holiday dish. But, I’m swapping out the traditional potatoes for sweet potatoes and doing something a little different with the base. You’ll see…
So when I made this I decided to be all fancy and do half white sweet potatoes and half yams (those orange ones I typically call sweet potatoes). To be honest, I wish I did the entire thing yams and am reflecting it as such in the recipe card below.
The yams and sweet potatoes ended up cooking differently. The yams were perfectly soft and the white sweet potatoes needed a bit longer. SO, if you do decide to use white sweet potatoes, I would cook it for double.
So here’s what you do. You slice the yams super thin. I’m talking as thin as you can. If you have a mandolin, by all means use that. I have a certain mistrust for my mandolin and so I steer clear of it.
Once you cut the yams thin, toss them in a bowl with olive oil.
Line them in a baking dish standing up.
In a saucepan, whisk the butter, garlic, and chopped sage over medium heat. Once fragrant, after a few minutes, pour 1/2 a cup of the cream in. Add the arrowroot flour and whisk constantly until it thickens up. Add the cheese and the remaining cream. Continue to whisk until completely combined.
Pour the cheese sauce over top of the potatoes. Sprinkle with additional cheese and bake for 30 minutes. I topped mine with some additional chopped sage and enjoy!!
Recipe
VGVegetarian
Garlic + Gruyere Sweet Potato Gratin
Delicious and indulgent Garlic + Gruyere Sweet Potato Gratin will be your new favorite recipe this holiday season! It’s such and easy and yummy side dish!
Recipe by:Lindsay Grimes
5 Stars4 Stars3 Stars2 Stars1 Star5 from 2 reviews
Prep: 15 minsCook: 30 minsTotal: 45 mins
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Servings: 6 1x
Ingredients
- 4 yams, peeled and thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves, minced
- 4 sage leaves, chopped
- 1 cup heavy cream
- 1 tablespoon arrowroot flour
- 1 cup Gruyere cheese, shredded
- 1/3 cup smoked Gouda cheese, shredded
Instructions
- Preheat oven to 400F.
- Once you cut the yams thin slices, toss them in a bowl with olive oil.
- Line them in a baking dish standing up.
- In a saucepan, whisk the butter, garlic, and chopped sage over medium heat.
- Once fragrant, after a few minutes, pour 1/2 a cup of the cream in.
- Add the arrowroot flour and whisk constantly until it thickens up.
- Add the cheese and the remaining cream.
- Continue to whisk until completely combined.
- Pour the cheese sauce over top of the potatoes.
- Sprinkle with additional cheese and bake for 30 minutes.
- I topped mine with some additional chopped sage out of the oven and enjoy!!
Tips
Serving: Calories 373; Fat 25.9g (Sat 13.8g); Protein 10.4g; Carb 26g (net carb 22.4g); Fiber 3.6g; Sodium 294mg
© The Toasted Pine Nut
Enjoy!! xo
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Reader Interactions
Leave a Comment & Rate this Recipe
Lindsey saysI had some leftover Gruyere cheese from making mac n’ cheese, so I was happy to find this recipe on Pinterest. I didn’t have any arrowroot flour, so I substituted regular flour but added it to the garlic, butter mixture like I would when making a roux. I wanted to make sure the potatoes were cooked all the way through, so I put some aluminum foil onto the dish for the 30 minute cook time then added 10 minutes uncovered so the cheese would brown. The result was delicious! Thank you very much for the sharing this recipe. I will save it to make another time.
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- Lindsay Grimes Freedman says
Yay! I’m so happy you loved it!! xo
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- Pamela Gray says
Hey beautiful- can I make this and bake it the next day? 🤨🤓
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- Lindsay says
I’ve never tried it, but I’m inclined to say no. I think sweet potatoes can get a little starchy and funky if they sit out for too long. Let me know if you test it out and how it goes! xo
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- KJ says
Just here to say this recipe is awesome and I make it for my fam for thanksgiving every year, they’re obsessed! I’ve adapted it slightly- I do a mix of white cheddar and gruyere and parmesan, I add some other herbs to the bechamel and then put fried sage on top. Thx for helping me create a fam favorite!
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- Lindsay Grimes Freedman says
It makes me so happy that this recipe gets to be on your thanksgiving table!! Sending you so much love! xo
Reply
- Lizzie Jane says
I am so excited to try this for thanksgiving this year. Can it be made with regular potatoes instead?
Reply
- Lindsay Grimes Freedman says
Yay! I hope you love it!! I think regular potatoes should be fine, just may need to adjust the cook time. Happy Thanksgiving!!
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