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If you are looking for the ultimate fall side dish, make Sweet Potato Au Gratin. It is loaded with savory flavor that is easy to make with simple ingredients.
Sweet potato recipes always make the best side dish recipes. We always make Crockpot Sweet Potato Casserole Recipe for the holidays. But these sweet potato au gratin takes our classic Potatoes Au Gratin Recipe to the next level.
You will love the creamy sauce, amazing flavor and how tender the sweet potatoes cook.
Table of Contents
Why We Love This Recipe
Sweet Potato Au Gratin is made with two different types of cheeses that can easily be changed. We have even added in parmesan cheese with fresh herbs.
The prep time is easy and these sweet potatoes make the best side dish that everyone will love.
Ingredients
- Sweet Potatoes – Peeled and Sliced 1 / 8-inch thick. You can even use russet potatoes
- Cloves Garlic – Learn How to Mince Garlic Cloves
- Butter – Cut into small pieces. We used unsalted butter
Scroll to the bottom for the full recipe in the recipe card.
How to Make Sweet Potato Au Gratin
- Step 1 – Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
Step 2 – In a large saucepan, combine the heavy cream, minced garlic, salt, black pepper, and nutmeg. Heat over medium heat until it just starts to simmer. Remove from heat and set aside.
Step 3 – Layer half of the sliced sweet potatoes in the prepared baking dish, slightly overlapping the slices.
Step 4 – Drizzle half of the cream mixture over the remaining potatoes.
Step 5 – Sprinkle half of the Gruyère Cheese and half of the cheddar cheese over the cream. We have even added in fresh thyme for added flavor.
Step 6 – Repeat with another layer of sweet potatoes, the remaining cream mixture, and the remaining cheeses. Top with the pieces of butter.
Step 7 – Cover the dish tightly with aluminum foil. Bake for 30 minutes.
- Step 8 – Remove the foil and continue baking for an additional 25-30 minutes, or until the sweet potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
- Step 9 – Let the dish rest for 10 minutes before serving.
Expert Tips
- Heavy Cream Mixture – When heating the heavy cream, only bring it to a light simmer. Avoid boiling the mixture, as it may reduce too much or cause the cream to separate. If your cream thickens too much while simmering, remove it from heat earlier.
- Sweet Potato Slices – When layering the sweet potatoes, try to slightly overlap each slice. This helps the dish stay compact and ensures that each bite has layers of the sweet potato and cheese.
- Casserole Dish – Prepare the casserole dish by spraying with cooking spray. This helps with cleanup and to easily serve the sweet potatoes. We have used a cast iron skillet to make this recipe.
Serving Suggestions
Sweet Potato Au Gratin makes a delicious side dish served for Christmas, Thanksgiving or your next weeknight meal.
Serve these au gratin potatoes with these family favorite recipes.
Frequently Asked Questions
Try to slice the sweet potatoes as evenly as you can (about ⅛ inch thick) so they cook evenly. A Mandolin slicer makes it super quick and easy, but if you’re slicing by hand, just take your time to keep the thickness the same. You can use a sharp knife on a cutting board.
Store the leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat the leftovers in the microwave or in the oven in the baking dish.
More Easy Sweet Potatoes Recipes
Quick and Easy Instant Pot
Instant Pot Sweet Potatoes
Oven Baked
Baked Sweet Potatoes
Easy Side Dishes
Pan-Fried Potatoes and Sweet Potatoes
If you make these Sweet Potato Au Gratin Recipe, please leave us a comment or a star review. We love to hear from you.
Sweet Potato Au Gratin
Ingredients
- 3 pounds sweet potatoes peeled and sliced ⅛ inch thick
- 2 cups heavy cream
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups grated Gruyere cheese
- 1 cup grated sharp cheddar cheese
- 2 tablespoons unsalted butter cut into small pieces
Instructions
- Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
- In a large saucepan, combine the heavy cream, minced garlic, salt, black pepper, and nutmeg. Heat over medium heat until it just starts to simmer. Remove from heat and set aside.
- Layer half of the sliced sweet potatoes in the prepared baking dish, slightly overlapping the slices.
- Pour half of the cream mixture over the sweet potatoes.
- Sprinkle half of the Gruyere cheese and half of the cheddar cheese over the cream.
- Repeat with another layer of sweet potatoes, the remaining cream mixture, and the remaining cheeses. Top with the pieces of butter.
- Cover the dish tightly with aluminum foil. Bake for 30 minutes.
- Remove the foil and continue baking for an additional 25-30 minutes, or until the sweet potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
- Let the dish rest for 10 minutes before serving.
Thank you Becky!
Yum
Loved the flavor of the sweet potatoes!