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    Sweet Potato Gratin with Rosemary Crust

     

    Jump to Recipe - Print Recipe

    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!

    RELATED RECIPE: Meat and Potatoes Cottage Pie, Meat & Potatoes Ranch Au Gratin

    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.
    recipe card reminder

    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 1/3 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 (1/8 inch-1/4 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.

    • Southern Chicken & Dressing
    • Cranberry Bacon Walnut Stuffed Pork Tenderloin
    • Creamy Green Bean Casserole (without canned soup)

    More Sweet Potato Recipes You’ll Love

    • Sweet Potato Casserole with Pecans
    • Sweet Potato Casserole with Marshmallows
    • Fluffy Mashed Sweet Potatoes
    • Stuffed Sweet Potatoes with Cranberries, Spinach and Goat Cheese
    • Parmesan Sweet Potato Wedges
    • Taco Stuffed Sweet Potatoes
    If You Love Sweet Potatoes & Have Made This Recipe, Give It All The Stars & Leave A Fun Comment! I Love Hearing From You!
    All the layers of potatoes in a slice of sweet potato gratin in a pie crust.

    Sweet Potato Gratin with Rosemary Crust

    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.
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: Christmas, classic, Easter, holiday, New Year’s Day, thanksgiving
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 20 minutes minutes
    Servings: 10 slices
    Author: Stacey | SouthernDiscourse.com

    Equipment

    • mandolin slicer
    • 9 inch spring form pan

    Ingredients

    • 1 package refrigerated, roll out pie crusts (2- 9 inch crusts)
    • 1 tablespoon chopped fresh Rosemary
    • 1/4 teaspoon coarse ground black pepper
    • 1 2/3 cups grated Gruyere cheese (or sharp white cheddar)
    • 1/3 cup shaved Parmesan
    • 1 1/2 pounds sweet potatoes
    • 1 1/2 pounds Yukon gold potatoes
    • 1 teaspoon salt
    • 2/3 cup heavy cream (or half & half cream)
    • 1 teaspoon minced garlic

    Instructions

    • Preheat oven to 450° Fahrenheit. Toss cheeses in a bowl together and set aside.
    • Unroll pie crusts on a lightly floured surface. Sprinkle 1/3 cup of the mixed cheeses, chopped Rosemary and black pepper over one crust. Top with second crust. Use a rolling pin to roll crusts out to 13 inches and seal edges together.
    • Place Rosemary crust in a 9 inch spring form pan. Press in bottom and up the sides of the pan. Fold down any excess edges to make crust even with the top of the pan. Place in refrigerator to chill while prepping the potatoes.
    • Peel sweet potatoes and gold potatoes. Use mandolin to slice all of the potatoes evenly and thinly (1/8-1/4 inch thick).
    • In bottom of crust, begin to layer 1/3 of the sliced gold potatoes and then 1/3 of the sliced sweet potatoes. Sprinkle with 1/3 of the salt and 1/3 cup of mixed cheeses. Repeat these layers 2 more times to make 3 complete layers in the crust. Press layers down if needed so they fit beneath the top of the pan.
    • Heat garlic and cream in a glass measuring cup for 45 seconds in the microwave. Stir well and pour over top of your cheesy layers. Top with rest of cheese. Cover with aluminun foil and bake in preheated oven for 1 hour.
    • Remove foil and bake for an additional 15-25 minutes or until the crust is richly browned and the cream is bubbling around the edges and in the middle of the pie. Remove from oven and let rest for 10-15 minutes. Move to serving plate or cake pedestal. Remove outer ring. Garnish with additional Rosemary, if desired.
    In this gorgeous, cheesy sweet potato side dish, layers of sweet potates and gold potatoes are bathed in riched garlickly cream, topped sharp Gruyere and Parmesan cheeses and baked up 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 recipe!
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    Reader Interactions

    Comments

    1. Sharyn

      December 23, 2022 at 2:29 am

      5 stars
      I gave it the highest rating you have, although, I have never made this recipe or tasted the cooked vegetable dish. It just looks so elegant and divine. A real show stopper on the Christmas or Thanksgiving table

      Reply
      • stacey

        December 23, 2022 at 9:16 pm

        Thank you so much, Sharyn! It is a show stopper, for sure! Makes any meal special! It’s not a sweet dish, but very savory with only mild hints of natural sweetness from the sweet potatoes. This gratin is truly one of our very favorite holiday side dishes! It’s so good with prime rib, pork tenderloin, turkey and ham!

        Reply
    2. Bettie

      March 12, 2023 at 2:24 pm

      5 stars
      Gorgeous! I will probably never make this, but if an occasion arises, I know what I’ll be making! (I am not fond of sweet potatoes, but I know plenty of people who are.)

      Reply
      • stacey

        March 13, 2023 at 2:51 pm

        Thanks, Bettie! I know you’re friends and family will love this one when you get the chance to make it!

        Reply

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