Yukon Gold Sweet Potato Au Gratin – thinly sliced yukon gold potatoes and sweet potatoes in a creamy, silky gruyere cheese, fresh herb sauce.

shallow white baking dish with yukon gold sweet potato au gratin garnished with fresh thyme sprig

Yukon Gold Sweet Potato Au Gratin potatoes are a combination of both potatoes, thinly sliced, topped with a creamy Gruyere cheese-fresh herb sauce baked until golden and bubbly.

This next level side dish is perfect for any holiday table but quick and easy enough to make anytime.

overhead view yukon gold sweet potato au gratin garnished with fresh thyme sprig

I baked the Yukon Gold Sweet Potato Au Gratin in a shallow casserole dish.

The shallow dish helps the potatoes cook a little more quickly and evenly but if you don’t have one, a deeper dish will work (adjust baking time accordingly).

what’s in Yukon Gold Sweet Potato Au gratin?

  • Yukon gold potatoes
  • sweet potatoes
  • butter
  • heavy cream
  • nutmeg
  • fresh thyme
  • salt and black pepper
  • gruyere cheese
  • aluminum foil
  • Cooking spray

How to make yukon gold sweet potato au gratin:

Preheat the oven to 375.

To a medium saucepan add heavy cream, nutmeg, thyme, salt and pepper. Simmer over low heat 5 minutes, stirring occasionally then set aside.

Yukon Gold Sweet Potato Au Gratin ~ thinly sliced sweet & Yukon gold potatoes topped with gruyere cheese + fresh thyme in a delicious creamy, silky sauce.

Peel the potatoes, leaving the skins on the Yukon golds, then thinly slice them using a mandoline or sharp knife to about the same thickness so they bake evenly.

Generously butter a shallow baking dish using the tablespoon of softened butter.

Add the first layer of potatoes, overlapping them. Don’t worry about  alternating Yukon and sweet – as long as there’s a mixture of both, it’ll be delicious.

Yukon Gold Sweet Potato Au Gratin ~ thinly sliced sweet & Yukon gold potatoes topped with gruyere cheese + fresh thyme in a delicious creamy, silky sauce.

Top with about ⅓ of the Gruyere cheese, another layer of potatoes, another ⅓ of the cheese then pour all of the cream mixture over the top of the potatoes.

Add the remaining cheese then gently press down on the potatoes with your fingers.

overhead view of prebaked potatoes topped with shredded cheese

Measure a sheet of aluminum foil slightly larger than your baking dish.

Spray the center of the underside of foil with cooking spray to prevent the cheese from sticking to the foil.

Cover and bake for 30 minutes then remove the foil and continue baking another 20-25 minutes or until the potatoes are tender, golden brown and bubbly.

white casserole dish with yukon gold sweet potato au gratin potatoes

Remove from the oven and let it rest 5 minutes then serve.

white casserole dish with yukon gold sweet potato au gratin

WHAT GOES WITH YUKON GOLD SWEET POTATO AU GRATIN?

Friends, this decadent side dish goes with almost everything – starting with the Easter ham!

Below are a few other ideas:

20 Minute Honey Balsamic Pork Tenderloin

Greek Chicken

Roast Beef Tenderloin

Air Fryer Cornish Hens

Enjoy!

pinterest pin showing yukon gold sweet potato au gratin

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overhead view yukon gold sweet potato au gratin garnished with fresh thyme sprig

Yukon Gold Sweet Potato Au Gratin

Thinly sliced yukon gold potatoes and sweet potatoes in a creamy gruyere cheese, fresh herb sauce.
4.14 from 15 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 6
Calories

Equipment

  • shallow baking dish

Ingredients
  

  • 1 pound yukon gold potatoes thinly sliced
  • 1 pound sweet potatoes thinly sliced
  • 1 tablespoon butter room temp
  • 2 cups heavy cream
  • Pinch of nutmeg
  • 1 ½ teaspoons fresh thyme removed from stem, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups gruyere cheese freshly grated
  • Aluminum foil
  • Cooking spray

Instructions
 

  • Preheat oven to 375. To a medium saucepan, add heavy cream, nutmeg, thyme, salt and pepper. Simmer over low heat 5 minutes, stirring occasionally then set aside.
  • Peel the sweet potatoes, leave the skins on the Yukon gold, then thinly slice both using a mandoline or sharp knife. It's important they're about the same thickness so they bake evenly.
  • Grease a shallow baking dish using the softened butter then add a layer of potatoes overlapping them.  Don’t worry about  alternating Yukon and sweet – as long as there’s a mixture of both, it’ll be delicious.
  • Top with about ⅓ of the Gruyere cheese, another layer of potatoes, another ⅓ of the cheese then pour all of the cream mixture over the top of the potatoes.
  • Add the remaining cheese then gently press down on the potatoes with your fingers.
  • Measure a sheet of aluminum foil slightly larger than your baking dish then spray the center of the underside with cooking spray to prevent cheese from sticking to the foil during baking.
  • Cover the potatoes and bake for 30 minutes. Uncover and continue baking another 20-25 minutes or until the potatoes are tender and golden brown on top.
  • Remove from the oven. Let the potatoes rest for 5 minutes then serve.
Keyword au gratin potatoes, sweet potatoes, sweet potato au gratin, yukon gold sweet potato au gratin, best potato side dish
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10 Comments

  1. I absolutely love the flavor! I added a bit more nutmeg to the cream on the stove so I could taste it. Next time I think I will change the amount of cream to 1 or 1 1/2 cups. It didn’t soak up in the potatoes as I thought it would, so it was too runny for my taste. Also, I think I will bake a little longer as I wanted the potatoes to be softer. Everyone’s ovens are different, but with a few adjustments, this is absolutely a keeper!

  2. I made these two years ago and everyone loved them, especially me! I was wondering if they could be made ahead of time, and then baked later?

    1. Hi Donna – thank you so much – I love reading this! Yes you can definitely make this ahead of time. You have two options: (1) slice the potatoes a day ahead and leave them in cold water in the fridge then dry well and assemble the rest of the dish and bake -or- (2) assemble the entire dish 1 day ahead, cover really well and refrigerate. With this method, some of the potatoes that aren’t covered with sauce or cheese may have a little discoloration. They’ll still taste delicious and are perfectly safe to eat. I hope this helps — Bernie