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In this gorgeous, cheesy sweet potato side dish, layers of sweet potatoes and gold potatoes are bathed in rich, garlicky cream, topped sharp Gruyere and Parmesan cheeses and baked until fork tender in a Rosemary pie crust. An easy recipe with stunning results, this Sweet Potato Gratin is sure to be your new favorite holiday go-to!

Sweet Potato Gratin with Gruyere Cheese and Cream in a Rosemary Pie Crust for holiday dinners and brunches

Hearty and cozy comfort food meets a little rustic elegance in this simple twist on the classic potato au gratin casserole! Premade roll-out pie crusts and a mandolin slicer make prep work easy. Yes, there is a bit of a bake time. But the end result is absolutely worth it!

Subtly sweet, deeply savory and tender, these cheesy potatoes in a golden flaky crust will be your new tradition for holiday dinners and a to-die-for addition to your brunch menu!

All the layers of potatoes in a slice of sweet potato gratin in a pie crust.

What Is Gratin?

Gratin and Au Gratin potatoes refer to the same dish. Au Gratin is French literally means by grating. A gratin is a layered dish of thinly sliced potatoes baked with of grated cheese, heavy cream and topped with more grated cheese and sometimes a crust of bread crumbs.

This Sweet Potato Gratin recipe amps up the traditional idea of a top crust by baking the whole gratin in an easy pie crust infused with Rosemary and more cheese!

What is The Difference Between Scalloped & Gratin Potatoes

Scalloped Potatoes are baked in a rich cream sauce, often layered with thinly sliced onions and do not have a top crust of cheese or bread crumbs. However, my Ultimate Scalloped Potatoes recipe adds a little cheese to the cream sauce and layers for a best of both worlds kind of cheesy potato dish!

Sweet potatoes, yukon gold potatoes, cream, gruyere and parmesan cheese are used to make this sweet potato gratin in a pie crust.

I’ll walk through an overview of ingredients & steps in this section along with helpful tips!

Look for specifics at the end of the post in the recipe card.

Ingredients for This Sweet Potato Gratin Pie

refrigerated, roll-out pie crusts
sweet potatoes
Yukon gold potatoes
gruyere cheese (or sharp white cheddar)
shaved Parmesan cheese
heavy cream
fresh Rosemary
salt & coarse ground pepper

pro tip for making a cheesy sweet potato gratin

how to make the easy rosemary crust with pre made pie crusts and layer the sweet potatoes in the crust.

Gratin potatoes are topped with grated cheese to make a top crust and then baked until golden brown.

How to Make Sweet Potato Gratin

Make the Easy Rosemary Crust. Unroll the pie crusts and sprinkle ⅓ cup of the cheeses, the fresh Rosemary and black pepper over one crust. Top it with the second crust. Use a rolling pin to roll crusts out to 13 inches and seal edges together.

Press the Rosemary crust into the bottom and up the sides of a 9 inch spring form pan. Place in refrigerator to chill while prepping the potatoes.

Add the Potato Layers. Layer peeled and sliced gold potatoes, sweet potatoes, salt and cheese in the crust to create 3 complete layers in the crust.

Top with Cream & More Cheese. Use the microwave to heat the cream and garlic. Pour the garlicky cream over the layers and top with the rest of the cheese.

Bake. Bake covered with foil at 450 degrees Fahrenheit for 1 hour. Uncover and bake for 15-25 more minutes.

Layers of sweet potatoes, yukon gold potatoes, cream and 2 cheeses make this gratin potatoes recipe loaded with flavor

Making This Recipe Ahead of Time

To get a jump on making this recipe, grate your cheeses and peel and slice your potatoes the day before. Store cheeses together in a zip top bag, but store potatoes separately in bags. This eliminates almost all of the prep time

Storing It In The Fridge

Store any leftover Sweet Potato Gratin covered in the refrigerator for 3-4 days. The crust will get soft on the bottom the longer the gratin sits. Because of the cream and cheeses, this recipe does not freeze well.

Serve sweet potatoes gratin in a crust instead of scalloped potatoes for holiday dinner or brunch.

Tips For Making the Best Sweet Potato Gratin

Use a mandolin slicer to ensure that potatoes are sliced thinly and evenly (⅛ inch-¼ inch thick). Thin, consistent slices enables your potatoes cook evenly throughout the whole dish to fork tender goodness in the time allotted.
Don’t forget to cover the Sweet Potato Gratin with foil during the first stages of its cook. The foil keeps it from overbrowning, BUT IT ALSO traps steam in the dish to help cook the potatoes.
Letting the Gratin rest after baking allows it to firm up and makes it much easier to slice.
Placing a baking sheet under the springform pan as your gratin bakes will catch any spills that could happen while your Sweet Potato Gratin bakes, keeping your oven clean!

A gratin. or au gratin potatoes, has layers of potatoes, cheese, a drizzle of cheese and a top crust

What To Serve with Sweet Potato Gratin

This cheesy sweet poato side dish is an ideal addition to all your holiday favorites. But it is just as delicious next to a seared cast iron skillet steak and a pile of Parmesan Brussel Sprouts. Try it with Louisiana Dirty Rice and a green salad for a pure comfort food meal.

For a change of pace, serve it at brunch with New Orleans BBQ Shrimp & Baked Gouda Cheese Grits or with of your favorite breakfast casseroles in place of hashbrown casserole.

More Sweet Potato Recipes You’ll Love

If You Love Sweet Potatoes & Have Made This Recipe, Give It All The Stars & Leave A Fun Comment! I Love Hearing From You!