gold & sweet potato gratin

I came across this recipe while thumbing through one of my BHG recipe collection magazines.  The photo caught my eye but what kept me reading was the enticing blend of white and sweet potatoes. Since we typically don’t choose sweet spuds over the white ones, I figured here’s a great way to enjoy both.

The original recipe directed me to peel my potatoes before slicing.  I decided that as long as the potato skins were scrubbed clean, the peeling process was one that I would skip.  We enjoy the extra texture provided by the skin but feel free to use your peeler.  Either way is delicious!

The best way to ensure that your slices are uniform is to use a mandolin set on 1/8 inch.  Alternately, a food processor fitted with a slicing blade can be used.  Just watch those fingers!

You’ll be using a three quart rectangular or oval baking dish.  Once all ingredients are set up in the dish, that’s it.  The total baking time is a little over an hour …perfect for entertaining.  While this is baking, you can throw some chicken and veggies on the grill and you have a wonderful, stress-free dinner.



gold & sweet potato gratin

Adapted from BHG One-Pan Recipes

Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 8 people


  • 1/2 cup chopped green onion
  • 1 tablespoon snipped fresh sage
  • 1 tablespoon snipped fresh thyme
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds small sweet potatoes, thinly sliced
  • 1 1/2 pounds small yukon gold potatoes, thinly sliced
  • 1/2 cup shredded gruyere or swiss cheese (2 ounces)
  • 1/4 cup finely shredded parmesan cheese (1 ounce)
  • 1/2 cup chicken broth
  • 1/2 cup whipping cream
  • fresh sage leaves (optional)


  1. Preheat oven to 350°F. Grease a 3-quart baking dish; set aside. In a small bowl combine green onions, snipped sage, thyme, garlic, salt, and pepper; set aside.

  2. In the prepared baking dish, layer half of the sweet potatoes and half of the Yukon gold potatoes, alternating rows if desired. Top with half of the herb mixture; sprinkle with half of the Gruyere cheese and half of the Parmesan cheese. Repeat layers. Pour broth and cream over ingredients in dish.
  3. Bake, covered, for 1 hour. Uncover and bake for 15 to 20 minutes more or until potatoes are tender and top is lightly browned. Let stand for 10 to 15 minutes before serving. If desired, garnish with sage leaves.
  4. NOTE: If you like your gratin brown and very crispy on top, you can place the dish under the broiler for 1 to 2 minutes before removing from oven.

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