Yukon Gold and Sweet Potato Gratin
Elevate your side dish game with this irresistible Yukon Gold and Sweet Potato Gratin, a creamy, cheesy masterpiece perfect for holiday feasts or cozy family dinners. This recipe layers tender slices of buttery Yukon Gold potatoes and naturally sweet sweet potatoes, all smothered in a luxurious garlic-infused cream sauce. A blend of Gruyère and Parmesan cheeses creates a golden, bubbling crust, while hints of fresh thyme and nutmeg add depth and aromatic warmth. With just the right balance of savory and subtly sweet flavors, this gratin is a showstopper that pairs beautifully with roasted meats or a crisp green salad. Easy to prepare ahead of time and baked to perfection, it’s a comforting, crowd-pleasing addition to your table. Keywords: Yukon Gold Potato Gratin, Sweet Potato Gratin, cheesy potato casserole, side dish recipe, holiday gratin.
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Recipe Information
Ingredients
- 2 large Yukon Gold potatoes
- 2 medium sweet potatoes
- 2 cups heavy cream
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 clove garlic
- 1.5 cups Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.
Peel and thinly slice the Yukon Gold potatoes and sweet potatoes into 1/8-inch-thick rounds. Use a mandoline slicer if available for even slices.
In a saucepan over medium heat, combine the heavy cream, milk, butter, and minced garlic. Heat gently until the butter is melted and the mixture is warmed through. Stir in the salt, black pepper, nutmeg, and 1 teaspoon of thyme leaves. Remove from heat and set aside.
Layer half of the Yukon Gold potatoes in the bottom of the prepared baking dish, slightly overlapping the slices. Follow with a layer of half the sweet potatoes.
Sprinkle 1/2 cup of Gruyère cheese evenly over the layered potatoes. Repeat the layers with the remaining Yukon Gold and sweet potatoes, then sprinkle another 1/2 cup of Gruyère over the top.
Pour the cream mixture evenly over the potatoes, ensuring all slices are well-coated.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil, sprinkle the remaining Gruyère and Parmesan cheeses over the top, and bake uncovered for an additional 25 minutes, or until the top is golden brown and bubbling.
Remove the gratin from the oven and let it rest for 10 minutes before serving. Garnish with the remaining thyme leaves for a fresh, aromatic touch.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.4 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 397 mg | 31% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
