Sweet Potato Gratin

You'll know when the potatoes are perfectly cooked when a table knife slides easily through the center.


Makes 8 servings
Total time: 1 Hour, 35 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 35 Minutes


2 large sweet potatoes (about 2 lb.)
2 large russet potatoes (about 1 3/4 lb.)
1 1/2 cups heavy cream, divided
1 1/2 teaspoons table salt
1 1/2 cups (6 oz.) shredded Gruyère cheese, divided


Preheat oven to 400°. Cut sweet potatoes and russet potatoes into 1/8-inch-thick slices, using a mandoline or sharp knife. Toss together potatoes, 3/4 cup heavy cream, and salt in a large bowl. Transfer to a lightly greased 2-qt. gratin dish, and spread potatoes into layers. Top with 1 cup Gruyère cheese. Pour 3/4 cup more heavy cream over potatoes, and sprinkle with remaining 1/2 cup Gruyère. Cover loosely with aluminum foil. Bake at 400° for 40 minutes. Uncover and bake 20 to 25 minutes or until potatoes are tender and cheese is golden brown. Transfer to a wire rack; cool 5 minutes.