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Sweet Potato Gratin

November 24, 2009

Happy Thanksgiving lovelies! Sorry for the lack of posting, I’m actually staying along the Oregon Coast this weekend and things have been busy! I had my first cooking book deadline Tuesday that I stayed up until midnight finishing before heading off to Oregon. Once I get my copies, I’ll post the link to where you can purchase it online. It doesn’t have as many recipes as I would have liked it to have, so there will definitely be a 2nd edition! The book features some of my favorite recipe collections for quick and healthy meals. Stay tuned.

Anyways, I made this dish because I have a plethora of sweet potatoes right now, mostly from the healthy cooking workshop I did last week. Surprisingly, I have never made a potato gratin before, but it seems like the “classic” American dish to make during the holidays. Instead of using regular potatoes, I used sweet potatoes to give it a healthy twist and nutritional boost. Fresh garlic and grated nutmeg flavor this simple potato gratin. To lighten up this classic dish, I omitted the heavy cream and replaced it with some skim milk thickened with flour to create the same rich consistency. For a crunchy topping, I sprinkled a mix of Panko breadcrumbs and Parmesan on top and broiled it for a couple minutes until the tops started to brown and caramelize. This dish takes sweet potatoes to another level and serves as the perfect side dish to accompany any meal.

Other similar recipes you might enjoy:

Yukon Gold & Sweet Potato Mash

Roasted Root Vegetables

Sweet Potato & Black Bean Chili

Roasted Sweet Potatoes with Honey Balsamic Glaze

Sweet Potato Gratin

Serves 4


  • 1 1/2 tablespoons all-purpose flour
  • 1 cup low-fat milk
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pounds sweet potatoes, peeled and sliced
  • 2 cloves garlic, peeled
  • 1/4 cup Parmesan cheese
  • 1/4 cup Panko breadcrumbs


  1. Preheat oven to 400°F. Coat a 1 1/2-quart gratin dish or other shallow baking dish with cooking spray.
  2. In a saucepan, preferably nonstick add flour and cook, stirring constantly, until the flour begins to brown, 2 to 3 minutes. Gradually pour in milk and increase heat to medium-high. Cook, stirring constantly, until the mixture just begins to boil, about 5 minutes. Remove from the heat and season with salt, pepper and nutmeg.
  3. Cut potatoes into 1/4-inch-thick slices; toss with garlic and spread evenly in the prepared dish. Pour the sauce over the potatoes and bake, uncovered, until the potatoes are very tender, 40 to 45 minutes. Sprinkle cheese and Panko mixture over the top and broil until the top is golden, 3-5 minutes longer.

One Comment leave one →
  1. November 26, 2009 10:53 am


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