herbed yukon gold + sweet potato gratin with gruyere cheese

by Amy on 21 September 2011

hello friends! welcome to my latest installment of what i brought to the Let’s Bring on Fall party! you already know that sweets-wise, i brought the amazingly delicious pumpkin cupcakes with salted caramel buttercream. what did i bring savory-wise? after looking through recipes, i opted for this herbed yukon gold + sweet potato gratin with gruyere + i’m oh-so-happy i did.

i’m not always the hugest fan of casseroley-type dishes, but due to the awesome fresh herb blend + the delicious gruyere, i decided to give it a try. the results? one of the best potato dishes i’ve ever eaten. and yes, it was the first savory dish to go at the party – people loved it! the combination of the types of potatoes with all the fresh herbs + the amazingly tasty gruyere cheese is just wonderful. the potatoes get a creamy texture + great flavor while retaining a perfect bite.

a few notes — it says to cook it until most of the liquid is absorbed. i found that cooking it until about 60% of the liquid has cooked off worked well – in the 15 minutes that you let it rest, the remaining liquid is quickly absorbed into the potatoes. also, make sure you dry your potatoes well after removing them from the water – excess water could alter the consistency of your gratin. this gratin takes a little prep time, what with the slicing of the potatoes, but it’s completely worth it. enjoy!

herbed yukon gold + sweet potato gratin with gruyere

makes 12 servings, adapted from bon appetit


1 1/2 pounds medium yukon gold potatoes
1 1/2 pounds medium red-skinned sweet potatoes (yams)
2 cups heavy whipping cream
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
1 tablespoon minced fresh italian parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 1/2 teaspoons fine sea salt
3/4 teaspoon freshly ground black pepper
1 1/4 cups (packed) coarsely grated gruyére cheese (about 5 ounces)


fill a large bowl with cold water. working with 1 yukon gold potato at a time, peel, then cut into 1/8”-thick rounds + place in bowl with water. repeat with sweet potatoes. set bowl aside.

combine cream, butter, + garlic in medium saucepan; bring to simmer. remove from heat.
mix all herbs in small bowl. mix sea salt + black pepper in another small bowl.

butter a 13 x 9” glass baking dish. drain potatoes from water, then thoroughly dry with kitchen towels. transfer half of potatoes to prepared baking dish. use hands to distribute + spread evenly. sprinkle with half of salt-pepper mixture, then half of herb mixture. sprinkle with half of cheese. repeat with remaining potatoes, salt-pepper mixture, herb mixture, + cheese.

pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. (can be made 6 hours ahead. cover with plastic wrap + chill. remove plastic wrap before baking.)

preheat oven to 400°F. cover gratin tightly with foil. bake 30 minutes, then uncover + bake until top of gratin is golden + most of liquid is absorbed, about 30 minutes longer. let stand 10-15 minutes; serve.

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{ 38 comments… read them below or add one }

1 Ashley @ Kitchen Meets Girl September 21, 2011 at 8:52 am

This looks amazing! LOVE all of the fresh herbs, and the gruyere cheese. Just beautiful! This might be a good way for me to sneak some sweet potatoes in on my husband! =)

2 amy September 21, 2011 at 9:07 am

the fresh herbs + cheese really make this dish. if you wanted to, you could only use yukon golds, or use a higher ratio of yukon golds to sweet potatoes if your husband doesn’t love ’em. they do take on a great flavor + consistency, so you might be able to convince him to try it as is! =)

3 Alison @ Ingredients, Inc. September 21, 2011 at 10:35 am

oh yum! Love this one!

4 amy September 21, 2011 at 10:42 am

thanks so much, alison! + thanks for sharing the link on twitter – you’re too kind. =)

5 amy's hungry husband September 21, 2011 at 10:43 am

Seriously, this dish should be a *mandatory* addition to all thanksgiving day menus everywhere. my family often has sweet potatoes and mashed potatoes, — which is too much plate real estate to dedicate to root veggies on a day with so many options. this dish can replace both with ease and every last morsel will be devoured, all while still leaving space in one’s belly for more turkey+veggies. and it goes without saying that i’d like to see this dish any day of the year with roast pork or chicken.

6 amy September 21, 2011 at 10:53 am

ha! thanks for popping in, hungry husband. you really brought a lot of dude into the comments, what with your thoughts on ‘plate real estate’ + maximizing belly room for turkey. you make me laugh!

7 erinsfoodfiles September 21, 2011 at 11:25 am

This looks so comforting and delicious!

8 amy September 21, 2011 at 11:40 am

amen! this is serious curl-up-on-a-cool-evening comfort food, which is arguably one of the reasons i love fall so much – cozy comfort food!

9 Rachel @ The Avid Appetite September 21, 2011 at 11:41 am

this is beautiful! i love all of these ingredients…especially gruyere cheese! i’m adding this to my fall to-make list :)

10 amy September 21, 2011 at 11:59 am

wonderful! i can’t wait to hear how it turns out — keep me in the loop. =)

11 Vivek September 21, 2011 at 12:05 pm

I’m going to second hungry husband here. Great idea – looks and sounds delicious!

12 amy September 21, 2011 at 12:11 pm

that’s one of the things i loved about the dish – not only did it taste good, but it looked lovely. side note: hungry husband will appreciate your support, i’m sure. =)

13 Leah | So, How's It Taste? September 21, 2011 at 12:12 pm

OMG drool! I love the combination of the regular and sweet potatoes with fresh herbs…and cheese! Sign me up! I’m pretty sure this dish is going to make it on my list as a side for Thanksgiving this year. Thanks for sharing!

14 amy September 21, 2011 at 12:18 pm

this is definitely thanksgiving-friendly, actually, that’s essentially the meal we had at the Bring On Fall party, with roasted turkey. this was a perfect complement to the turkey + the other fixins!

15 BreAna {Sugar and Spice and All Things Iced} September 21, 2011 at 1:58 pm

This definitely looks like a great fall dish. I like the idea of serving it on Thanksgiving! Love your husband’s comments! :)

16 amy September 21, 2011 at 2:06 pm

isn’t it funny? he loved this dish, so i wasn’t surprised that he commented, although i was surprised by how passionate he was about potatoes! =)

17 Renee September 21, 2011 at 3:20 pm

Let’s see…potatoes, heavy whipping cream, butter, and fresh herbs – oh my! That is a combination of nothing but yummy!! And then there is cheese too. *drooling*

18 amy September 21, 2011 at 3:51 pm

yeah, you can’t go wrong with those ingredients in my book, either. especially the cheese. and butter. and cream!

19 Jess September 21, 2011 at 6:18 pm

I love gratin! It’s so yummy! I will have to try it mixed with the yukon and sweet potatoes!

20 amy September 21, 2011 at 6:27 pm

this is the first gratin i’ve made + i think it turned out wonderfully. i like the yukon/sweet potato mix, too – lovely flavor + color combination. =)

21 Lesley September 21, 2011 at 7:29 pm

Ooh, that looks divine!

22 amy September 21, 2011 at 7:48 pm

thanks, lesley – i think you’d love it, as i know you love a good cheese. the cheese + herb flavors just come through wonderfully.

23 EA-The Spicy RD September 21, 2011 at 7:49 pm

Absolutely amazing! This may become my next “go-to” Christmas dinner potato dish. Can’t wait to try it out!!!

24 amy September 21, 2011 at 8:02 pm

that would be great! i can’t wait to hear how it turns out for you!

25 Ally Garner September 21, 2011 at 9:19 pm

Oh my word, that’s the best looking pyrex of carbs I’ve ever seen. And I love the addition of sweet potatoes. NOw I won’t feel so guilty devouring a second serving. Yummy!

26 amy September 21, 2011 at 9:48 pm

ha! your comments always make me giggle. =) the sweet potatoes don’t just add a little health, they also add some purty color + a nice flavor change, too. this is definitely my new favorite ‘tato dish!

27 Chris @ TheKeenanCookBook September 22, 2011 at 8:18 am

This dish brings back childhood memories, chilly fall nights my Dad would whip up a gratin dish similar to this and we’d have it with either a roast or leg of lamb. Of course because it has cheese in it I always wanted more of this and less of the other veggies. Thanks for reminding me of this tasty comfort food. Maybe I’ll surprise my Dad and make it for him next time I visit :)

28 amy September 22, 2011 at 8:58 am

what a sweet story, chris. it sounds like i can tell where you got your foodie skills from! =) you should definitely surprise your dad with a hearty meal with this side dish one day – i’m sure he’d be incredibly touched!

29 New York Diaries September 22, 2011 at 9:02 am

Amy this looks sooooooooooooooo yummy. I’m putting it on my list of dishes of yours I need to try!

30 amy September 22, 2011 at 9:27 am

woohoo! you better let me know how it turns out once you try it! =)

31 Shannon September 22, 2011 at 12:48 pm

Wow. I love how this dish looks. I LOVE potatoes and I’m about 99% sure that this will be on my Thanksgiving table this year. Thanks for sharing!

32 amy September 22, 2011 at 12:59 pm

that’s great to hear! i think it’s going to be on our thanksgiving table this year, too (+ our christmas table, too, if my husband gets his wish)! can’t wait to hear what you tihnk of it!

33 LeAndra September 22, 2011 at 8:13 pm

Everything you bake always looks so delicious! I’m not a huge fan of baked sweet potatoes, but I do like a taste or two. This is the perfect medley to make everyone happy for the upcoming holidays.

34 amy September 23, 2011 at 8:01 am

thank you so much leandra! i’ve been working on making my food look prettier. =) if you don’t like sweet potatoes, you can definitely use all yukon golds instead. or a mix of, say, yukon golds + purple potatoes. or yukons + russets. play around + i’m sure you’ll find the perfect recipe for your preferences!

35 Mommyof2Girlz/StephD September 23, 2011 at 9:24 pm

Wow this sounds fabulous! This would be a perfect addition to our Thanksgiving dinner this year, thanks!

36 amy September 24, 2011 at 8:53 am

you are so welcome – it’s going to be on our thanksgiving table this year, too. =)

37 Erin @ Dinners, Dishes and Desserts September 26, 2011 at 10:38 am

What a great recipe! All the herbs and cheese with the potatoes – I am sure this is delicious!

38 amy September 26, 2011 at 10:44 am

it is! everything works perfectly together + the flavors are just delicious.

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