Sweet Potato Gratin with Rosemary and Sage is an easy yet elegant dish that is perfect for the holiday table. Slices of russet and sweet potatoes are baked in a sage and rosemary-infused cream sauce.
Sweet potatoes are a delicious side dish at Thanksgiving. This dish has an extra-special presentation which makes it look “holiday-elegant”. But despite its fancy appearance, this recipe is really quite easy to prepare.
Tips for Preparing Sweet Potato Gratin
This gratin recipe has thinly sliced russet and sweet potatoes layered in a baking dish and covered with a cheesy, creamy sauce infused with fresh rosemary and sage.
- Type of potatoes – I like the combination of russet and sweet potatoes in this dish, both for the flavor and the color. But, if you aren’t a fan of sweet potatoes, you can make this dish using all russets.
- Thinly sliced potatoes – Uniformly sliced potatoes will ensure even cooking. A mandolin is a useful tool for slicing potatoes (or other vegetables) in uniform slices. If you don’t have a mandolin, a sharp knife can also be used. (This is the mandolin I used in preparing this recipe. The number of potatoes needed for this recipe will depend on the size of the potatoes. I used two large russets and three medium sweet potatoes.
- Rosemary and sage-infused cream – I absolutely love fresh rosemary and sage at Thanksgiving and infusing the cream with these flavors take these potatoes over the top. Don’t skip this step!
- Arranging the potatoes – The presentation gives this dish a special holiday touch. Use a pie dish or other round shallow baking dish to achieve the circular presentation. Alternate slices of russet and sweet potato and arrange the slices on their side in a circular fashion. The colors are so pretty when presented this way.
- Bake covered and finish uncovered – Bake these potatoes covered to help the potatoes cook evenly throughout. Uncover to finish baking. This helps to thicken the sauce and browns the top.
What can I serve with Sweet Potato Gratin?
Sweet potato gratin pairs beautifully with turkey but is also delicious with ham, pork, or beef. This dish is the perfect Thanksgiving side to pair with any entree on your holiday table. But this gratin doesn’t have to be saved just for holiday occasions. Serve this gratin for Sunday dinner or for any fall or winter dinner party.
If you make this recipe, please leave a comment below and tag me on Instagram @mycasualpantry so I can see what you are creating in your kitchen.
More side dishes you may also enjoy
- Potato and Gruyere Galette
- Mashed Potatoes with Caramelized Shallots and Sage Brown Butter
- Best Make-Ahead Mashed Potatoes
- Cheesy Twice-Baked Potatoes
- Lemon Rosemary Roasted Fingerling Potatoes
- Hashbrown Potatoes Deluxe
Russet and sweet potatoes baked in a cream sauce infused with rosemary and sage.
- 2 large russet potatoes
- 3 sweet potatoes
- 2 cups heavy cream
- 2 sprigs rosemary
- 2 sprigs sage
- 4 ounces fontina cheese, shredded
- 1/8 teaspoon salt or to taste
- 1/8 teaspoon black pepper or to taste
Preheat oven to 400 degrees.
Peel the potatoes. Using a mandolin or a sharp knife, cut the potatoes into thin slices about 1/8-inch thick. Add the sliced potatoes to a bowl of cold water to prevent them from turning brown. Set aside.
Add the heavy cream and sprigs of fresh rosemary and sage to a small saucepan. Warm the cream slowly over medium-low heat for 5 minutes. Remove the herbs and add the shredded fontina. Whisk until the cheese is melted. Season with salt and pepper.
Drain the potato slices and pat dry with a towel.
In a 10-inch pie dish (or other shallow round baking dish), arrange the potato slices on their side in a circular fashion alternating russet and sweet potato slices. Create a circle of potato slices around the outside of the dish and then fill in the center in the same fashion.
Pour the warm cream over the potatoes. Cover with aluminum foil and bake for 45 minutes. Uncover and bake for another 25 minutes or until the potatoes are fork-tender. Garnish with fresh rosemary and sage leaves before serving.