Go Back
A serving of Yukon and sweet potato gratin on a plate
Print Recipe

Yukon and Sweet Potato Gratin

Layers of buttery Yukon gold potato and sweet garnet yam slices are topped with a rich, creamy sauce and a panko breadcrumb topping in this Yukon and Sweet Potato Gratin recipe. A stunning side dish for any dinner!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Keyword: sweet potato and yukon gold gratin, yukon and sweet potato gratin, yukon gold and sweet potato gratin
Servings: 8 people

Ingredients

  • 3 tablespoons butter , softened and divided
  • 2 cups heavy cream
  • coarse salt , to taste
  • white pepper , to taste
  • 3 garnet yams , peeled and thinly sliced into 1/8-inch rounds
  • 4 Yukon gold potatoes , peeled and thinly sliced into 1/8-inch rounds
  • 3 teaspoons fresh chopped thyme , divided
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated parmesan

Instructions

  • Preheat oven to 375F.
  • Grease a 9x9-inch square baking dish with 1 tablespoon butter.
  • Season 2 cups heavy cream with salt and white pepper to taste and divide into two mixing bowls. Toss 3 peeled and 1/8-inch sliced yams in one bowl and 4 peeled and 1/8-inch sliced Yukon gold potatoes in the other to coat with the cream.
    Two photos, one of sweet potato slices in a bowl and the other of Yukon gold potato slices in a bowl
  • Slightly overlap the yams in a single layer in the prepared baking dish. Sprinkle with 1 teaspoon of fresh chopped thyme. Then slightly overlap the Yukon gold potatoes on top of the yams in a single layer, followed by another teaspoon thyme. Repeat this process until the dish is filled just below the top. (Alternatively, you can overlap both types of potatoes in each layer for more of a checkerboard look.)
    Two photos, one with a layer of sweet potato slices in a dish and the second with Yukon gold slices in a baking dish
  • Pour the cream from the bowls over the top of the dish until it sits just below the top of the potatoes/yams.
    Cream sauce poured over layers of sweet potato and Yukon gold potato slices
  • Cover tightly with foil and transfer to a rimmed baking sheet.
  • Bake for 45-60 minutes, until a knife is easily inserted in the center without much resistance (the exact time depends on how thin or thick the sliced potatoes are.)
  • Melt 2 tablespoons butter and mix with 1/4 cup panko breadcrumbs, 1/4 cup Parmesan, and 1 teaspoon fresh chopped thyme.
    Overhead view of sweet potato and Yukon gold gratin in a baking dish
  • Remove the foil and evenly sprinkle the breadcrumb mixture over the top. Place back in the oven and bake, uncovered, until the crumbs are golden brown.
    Overhead view of Yukon gold and sweet potato gratin in a baking dish
  • Let rest 10 to 15 minutes before cutting. This gives the cream sauce time to settle and thicken a bit and will make it easier to serve.
    Close up of a serving of Yukon gold and sweet potato gratin on a plate with a fork

Video

Notes

If you’ve got a mandolin for the potatoes, it’s way faster/easier!

Nutrition

Calories: 513kcal | Carbohydrates: 62g | Protein: 7g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 138mg | Potassium: 1715mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1288IU | Vitamin C: 45mg | Calcium: 112mg | Iron: 2mg