About the Recipe
Deliciously Creamy Layers: This sweet potato gratin combines tender, thinly sliced sweet potatoes with a rich, creamy sauce that melts in your mouth with each bite.
Perfect Fall Side Dish: Featuring the flavors of fall, this gratin is an ideal accompaniment to any autumn meal, adding warmth and color to the table.
Nutty and Savory Topping: Topped with breadcrumbs, Gruyère, and a hint of hazelnut, each layer is a satisfying blend of textures and flavors that will delight your taste buds.
Easy Make-Ahead Option: This gratin can be prepared in advance, making it a convenient dish for busy evenings, potlucks, or holiday gatherings.
Naturally Gluten-Free Option: Swap out the breadcrumbs or use gluten-free options to make this side dish suitable for gluten-sensitive guests without compromising on taste.
Packed with Flavor and Nutrients: Sweet potatoes are rich in fiber, vitamins, and antioxidants, making this gratin as nourishing as it is delicious.
What You'll Love
Ingredients
1.5 kg sweet potatoes, peeled and thinly sliced (I used 3 large potatoes)
1/3- 1/2 cup unsalted butter, melted, divided
2 tsp grated fresh ginger
2 tbsp maple syrup
1 tsp smoked paprika (or to taste)
1 tbsp fresh thyme, finely chopped
1/2 cup toasted hazelnuts, roughly chopped
3/4 cup Gruyère cheese, shaved
1/3 cup breadcrumbs (preferably homemade or panko)
Salt and pepper, to taste
Preparation
Tips for the best sweet potato gratin
Use a mandoline to slice the sweet potatoes evenly, ensuring they cook at the same rate.
Grate your Gruyère fresh—pre-shredded cheese doesn’t melt as smoothly and lacks the full flavor.
Toast your hazelnuts lightly before adding them to the gratin. This brings out their natural oils and enhances the nutty flavor.
Make ahead: You can prepare the gratin up to a day ahead, refrigerate it, and bake just before serving.
Let's make the recipe!
Preheat the oven to 400°F (200°C).
Prepare the sweet potatoes: Use a mandoline to thinly slice your sweet potatoes (making sure to protect your fingers!!).
Layer the dish: Grease an 8-inch round baking dish. Arrange the sweet potato slices on their sides around the edge of the dish, creating a tight circle. Continue arranging the remaining slices toward the center, forming a rosette pattern.
In a bowl bowl, mix together half the melted butter with the grated ginger, maple syrup, smoked paprika, thyme, salt, and pepper.
Pour your butter mixture over the arranged sweet potatoes making sure you distribute it evenly.
Baking process: Bake for 45 to 55 minutes, brushing with the remaining melted butter every 15 minutes to keep the potatoes moist and allow them to develop a golden color.
Add the toppings: After about 30 minutes of baking, sprinkle the toasted hazelnuts over the top, then evenly spread the Gruyère cheese shavings over the dish. Finally, sprinkle the breadcrumbs evenly across the top.
Finishing touches: Continue baking until the sweet potatoes are fully cooked through, and the breadcrumbs and cheese are golden and crispy, about 15–20 more minutes.
Serve: Let the gratin rest for 5 minutes before serving to allow the flavors to meld. Garnish with a few extra thyme leaves if desired.
1.What is a Gratin?
A gratin is a classic cooking technique often associated with French cuisine. The term “gratin” comes from the French word gratter, meaning "to grate," referring to the grated cheese or breadcrumbs that are typically sprinkled on top of the dish before baking. A gratin is typically made by layering ingredients in a shallow dish, often with a creamy or cheesy component, and finishing with a golden, crispy topping thanks to breadcrumbs, cheese, or both.
2.What Makes a Gratin Special?
The hallmark of a gratin is the crispy crust that forms on the top as the dish bakes. Whether you’re making a potato gratin, a vegetable gratin, or even a pasta gratin, the top layer should have a crunchy, browned texture that contrasts beautifully with the creamy, tender ingredients beneath. This combination of soft and crisp textures is what makes gratins such a comforting and satisfying dish.
3.Variations of Gratin
While potato gratin (also known as gratin dauphinois) is one of the most well-known versions, a gratin can be made with many different ingredients, including vegetables, meats, and seafood. In this Sweet Potato Gratin, the sweet potatoes are layered with rich Gruyère cheese, toasted hazelnuts, and fresh thyme, then topped with breadcrumbs to create that signature crispy top.
4.What are the key ingredients in a sweet potato gratin?
Sweet Potatoes: Rich in vitamins and antioxidants, sweet potatoes are the star of this dish, offering both sweetness and a creamy texture when baked.
Gruyère Cheese: A famous Swiss cheese known for its nutty and slightly salty flavor, Gruyère melts beautifully, adding depth and richness to every bite.
Toasted Hazelnuts: Adding a crunchy texture and earthy flavor, hazelnuts perfectly complement the sweetness of the potatoes and the creaminess of the cheese.
Fresh Thyme: A classic herb in European cuisine, thyme enhances the dish with its subtle, aromatic flavor.
Breadcrumbs: Light and crispy, the breadcrumbs provide the perfect crunchy topping, making every bite a delightful contrast of textures.
5.Why choose Gruyère in your gratin?
Gruyère cheese is a key component in Swiss cooking and is often used in dishes like fondue, gratins, and quiches. Its smooth, melty texture makes it ideal for baked dishes, giving the Swiss Alpine Sweet Potato Gratin that signature cheesy goodness without overpowering the other flavors. When paired with toasted hazelnuts and thyme, Gruyère creates a complex yet comforting flavor profile that feels right at home in any cozy dinner setting.
6. Can I make this Swiss potato gratin without Gruyère cheese?
Yes, but Gruyère provides the best authentic Swiss flavor. If needed, you can substitute it with Emmental or a mild cheddar, though it may slightly alter the flavor profile.
7.What type of potatoes work best in a gratin?
For a creamy and tender gratin, choose starchy potatoes like Yukon Golds or Russets. They absorb the cream well and hold up beautifully during baking.
8. How do I get a crispy top on my potato gratin?
To achieve a golden, crispy top, sprinkle a bit of extra Gruyère or Parmesan cheese on top before baking. Broil the gratin briefly at the end of baking for an even crispier crust.
9. Can I prepare potato gratin in advance?
Yes, you can prepare it ahead. Assemble the gratin, cover, and refrigerate for up to 24 hours before baking. Bake as directed, adding a few extra minutes if baking from cold.
10. How do I make my gratin extra creamy?
For an extra creamy texture, add a bit of heavy cream or whole milk along with the cheese. Layering the potatoes evenly and covering them fully with the creamy mixture also helps.
11. Is it possible to make a potato gratin vegan?
Yes, to make it vegan, substitute dairy products with plant-based cream, milk, and cheese alternatives. Cashew cream and nutritional yeast are great for achieving a creamy, cheesy flavor.
12. What can I serve with Swiss potato gratin?
Swiss potato gratin pairs well with roast chicken, beef, or lamb. It also complements a fresh green salad or roasted vegetables, making it versatile for main or side dishes.
13. How should I store leftover potato gratin?
Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at a low temperature to maintain its creamy texture and crispy topping.
14. Can I add other ingredients to this gratin?
Absolutely! Swiss potato gratin can be customized by adding caramelized onions, garlic, or herbs like thyme and rosemary. For extra richness, try layering in sliced mushrooms or bacon.