Make this Sweet Potato Gratin for a fantastic side dish this fall..  Thinly sliced sweet potatoes nestled between a creamy Gouda and Parmesan cheese sauce.  Then topped with Panko bread crumb topping for the perfect finish.  A great side dish or even vegetarian main course.

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You will not be disappointed by making this Sweet Potato Gratin! It uses simple ingredients, comes together pretty quickly, can be made in advance and tastes so delicious! If you love Old Fashioned Scalloped Potatoes, this is the dish for you.

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What is This Sweet Potato Dish Like

• Difficulty – A pretty straight forward dish to make. This dish uses a Roux Sauce. If you are unfamiliar and would like more tips, see the Roux Sauce post.
• Taste – A wonderful combination of sweet potatoes with a creamy cheese sauce and a crisp top!
• Serving – This recipe makes six generous servings. In the recipe card below you can easily adjust serving sizes. Just keep in mind, if you scale up the recipe, you will need a bigger baking dish.

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Ingredients

• Sweet Potatoes – I used medium sized sweet potatoes for this recipe, it was three potatoes. Depending on the size of your potatoes, you may need more or less.
• Milk – I used whole milk, but semi skimmed will work fine.
• Butter – I used unsalted regular butter.
• Flour – Just all purpose flour works great for the sauce.
• Cheese – A mix of both Gouda and Parmesan cheese are used to make the creamy sauce.
• Seasonings – I used dried oregano, salt and pepper to season the sauce.
• Herbs – I added fresh chopped parsley to add to the sauce for extra flavour.
• Bread crumbs – This recipe uses panko bread crumbs to give the dish a bit of a crispy topping.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 375 degrees f/190 degrees c. Grease an 8 inch (or equivalent size) deep sided casserole or baking dish. Set aside.
2. Cut sweet potatoes – Peel and wash the sweet potatoes. Then, using a sharp knife, thinly slice the potatoes. Slice them so thin that they can easily fold over.
3. Make sauce – In a medium sized saucepan set over medium heat, add the butter and stir until it melts, about a minute. Add the flour and whisk until it forms a paste. This will happen quickly. Continue to stir for about a minute more. Gradually start pouring in the milk. Whisk as you pour. The sauce will start to thicken as you whisk in the milk and it heats up. Continue this process, until you have added all the milk. This should take between 3 – 5 minutes. Remove from heat and add the salt, pepper, oregano, parsley, Gouda cheese and Parmesan Cheese. Stir until you have a smooth sauce.
4. Layer dish – Layer half of the sweet potatoes in the casserole dish and pour over half of the sauce. Repeat for remaining sweet potatoes and remaining sauce.
5. Top dish with bred crumb mixture – Combine the Panko bread crumbs with the remaining two tablespoons of parmesan cheese. Sprinkle over the top of the casserole dish.
6. Bake – Loosely cover with foil and place in the oven for one hour. Remove the foil and continue to bake for a further 20 – 30 minutes or until completely cooked through, golden and bubbly.
7. Serve – Remove from oven and allow to rest for about 5 minutes before serving.

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Recipe Tips

• Cutting the sweet potatoes – Make sure to thinly cut the potatoes and zucchini. For best results, cut the potatoes to about 1/8 inch and the zucchini to about 1/4 inch in thickness. You can slice them with a sharp knife or use a mandolin.
• Make ahead tips – You can completely prepare this in advance, cover it with foil and keep it in the fridge until baking time. Can be prepared up to one day before.
• Making the sauce – If you need extra tips, see the post for Roux Sauce for full step-by-step instructions.
• Cover with foil before baking – It’s important to cover the dish for about an hour while cooking. Otherwise it may dry out and the top will over cook.

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Substitutions

• Sweet potatoes – Change the flavour completely by using regular potatoes potatoes.
• Cheese – I used a mix of Gouda and Parmesan cheese. You could opt to use just one of these or mix in Cheddar or Harvarti.
• Oregano – Feel free to use any dried herbs that you prefer like basil, rosemary, thyme, dill or even tarragon.
• Panko bread crumbs – Opt to use any kind of coarse bread crumbs or even crushed up crackers like Ritz for a great flavour.

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Serving

This is a fantastic Thanksgiving side dish to add to your table. And here’s a few dishes you might like to serve it alongside.

• Simmered Pork Tenderloin Pot Roast
• Pork Medallions in a Dijon Mustard Sauce
• Italian Stuffed Chicken Breast
• Roasted Spatchcock Chicken
• Stuffing Topped Roasted Turkey Tenderloin

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Frequently Asked Questions

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Thanks For Stopping by & Hope To See You Soon!