Sweetpotato Gratin

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A Sweetpotato Gratin layered with Gouda and Parmesan cheese! It’s the perfect winter side dish that’s a little indulgent and packed with a TON of flavor!

Sweetpotato Gratin from www.whatsgabycooking.com (@whatsgabycookin)

It’s been quite the year of Sweetpotatoes here on What’s Gaby Cooking! Who can forget about that gorgeous California Cobb? Some addictive Sweetpotato Fries!! How about the Sweetpotato NACHOS?? This corn and feta sweetpotato salad!?! The quinoa bowls that are going to be making an appearance in my life as soon as I lay off the Christmas cookies 🙂 The viral sweetpotato pie!

It might have something to do with the fact that I’m obsessed, or the fact that 1/2 of my household (my husband) has been paleo on and off this year and eats his weight in sweetpotatoes! Either way you spin it, I’m all for it especially because they are grown right here in our own backyard and they are majorly good for you! (okay I’m not entirely sure where they are grown but I know it’s in California and that is ON BRAND!!)

Sweetpotato Gratin from www.whatsgabycooking.com (@whatsgabycookin)

But to close out the year, this California Sweetpotato Gratin is happening and it would be an excellent addition to your holiday table! It’s mostly healthy, a little indulgent, and all around delicious – which is exactly how we like things here at What’s Gaby Cooking!

Sweetpotato Gratin


  • 4 red skinned California sweetpotatoes peeled and sliced 1/8 inch thick on a mandoline
  • kosher salt and freshly ground pepper
  • 1 tsp fresh thyme roughly chopped
  • ½ cup Parmesan cheese shredded
  • ½ cup Gouda shredded
  • 3/4 cup low-fat milk
  • 3/4 cup heavy cream


  • Preheat the oven to 400 degrees and lightly grease a cast iron skillet.
  • Mix together the cream and milk and set aside.
  • In the skillet, arrange the potatoes in an even layer. Drizzle with a few tablespoons of the cream mixture and season with salt, pepper, thyme and dust with some of the cheeses. Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 6-8 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture and top with additional cheese if needed.
  • Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes. Remove from the oven and let rest for 15 minutes before serving.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

** This post is brought to you by California Sweetpotatoes. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**


  1. Gaby, this looks incredible! I’ve always had gratin with regular potatoes, but I’ve never thought to try it with sweet potatoes, and after seeing this, I can’t wait! I love the gouda in this too. Yum!

  2. My mom asked me to bring something special this year (I thought green bean casserole WAS special mom?!?!) So this is what I’ll bring and hopefully impress her! Or I’ll make it for the Ugly Christmas sweater party I’m hosting next week and using my my new $200 artisan wood cutting board that I’m also giving away on my blog right now.

  3. On brand <3 haha. Also this is the perfect amount of jazzed up I'm looking for for Christmas with the in-laws.

    1. you can def make it ahead of time – I’d cover and bake at 350 until warmed through when you’re ready to reheat

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