With fresh potatoes, gruyere cheese, a light leek and caramelized onion bechamel sauce, this Sweet Potato Gratin Gruyere is a new spin on an old classic.
There are certain foods that just make more sense to make for a family holiday dinner or a dinner party with friends then they do, say, make sense to make just for Chris and me for a regular Sunday dinner.
Take, for instance, lasagna. I love leftovers — and by now it’s likely rather evident that I also love food — but even I could get tired of eating from a tray of it for multiple days on end. Plus, there’s something so festive and bonding about pulling out a nice spread of food at a party or celebration. It also makes all that hard work so worth it.
Potato gratin also fits in this category. I’ve had a thing for potatoes for a while now, but gratin still just feels like an indulgent thing to make for the two of us. It ends up being a lot of work that we just can’t eat by the time it goes bad.
This brings me to the upcoming Easter season.
Hosting the family for the holidays, I’ve been busy racking my mind trying to remember the dishes I’ve been wanting to make but haven’t due to lacking the appropriately sized crowd.
A sweet and savory gratin type dish has been on the list, as it somehow always seems to fit perfectly for the spring holidays. This year, I’ve landed on this Potato Gratin Gruyere, complete with gruyere cheese, a light leek and caramelized onion loaded bechamel sauce, and a crispy melty exterior.
Make it for your upcoming holiday or party, use it for an excuse for an impromptu dinner with friends, or halve it and embrace your leftover game better than I do.
Potato Gratin Gruyere Cooking notes:
- You can slice the potatoes in a food processor fitted with a slicer attachment, a mandoline, or by my hand with a chef’s knife. Whatever is best for you!
- I hate chopping thyme. Soo…. I just put the full sprig of thyme on the sauce, simmer it, and then remove it at the end. In a situation like this, the shortcut works well because it imparts it’s flavor and isn’t mandatory to still have in the dish. Feel free to pick the thyme off the sprig and add all the leaves to it, however.
- If your leeks have sand in them rinse them in a colander before sauteing them.
- This recipe is definitely a family holiday size portion. Feel free to cut the recipe in half for 6-8 servings. Just bake in an 8 x 8 baking pan for 30-35 minutes (or until sizzling and starting to brown).
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A savory and naturally sweet gratin with gruyere cheese. Perfect for Easter and other holiday gatherings. Recipe can be cut in half for smaller crowds. Just bake in an 8 x 8 inch pan and start checking for doneness around 28-30 minutes.
- Non-stick spray
- 2 ½ pounds sweet potatoes -- half of them peeled -- and cut into ⅛ inch crosswise slices
- 1 ¾ russet potatoes -- half of them peeled -- and cut into ⅛ inch crosswise slices
- 1 ½ tablespoon salt, divided
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 leeks, white parts and very light green parts sliced crosswise into ⅛ inch coins
- 1 teaspoon white granulated sugar
- 1 ½ teaspoons salt
- 4 garlic cloves, diced
- 3 sprigs fresh thyme or ½ teaspoon dried thyme
- ¾ cup white cooking wine; I like chardonnay
- 3 tablespoons all purpose white flour or all purpose gluten free flour blend
- 3 1/2 c. 2% milk
- 1 ½ cup shredded gruyere cheese, from about .40 pounds cheese
- Add potatoes to a dutch oven and add enough cool water to cover. Add 1 ½ tablespoon salt and cover with a lid and bring to a boil over high heat. Once boiling, reduce to medium, remove the lid and cook potatoes for 4-5 minutes, stirring periodically.
- Once potatoes are done, drain them and set them aside to cool.
- Move rack in oven to the middle position and preheat oven to 350 degrees. Grease an 8 x 11 baking pan (bottoms and sides) with non-stick spray.
- Add olive oil and butter to a large non-stick pan and heat over medium heat until the butter melts and just starts to foam. Add the leeks, onions, teaspoon sugar and remaining 1 ½ teaspoons salt and saute over medium heat, stirring every minute or so, for 15-17 minutes until onions are caramelized and nicely broken down.
- Add garlic and thyme sprigs (or dried thyme) and saute for 1.5-2 minutes, or until getting nice and fragrant. Add white wine and simmer mixture down, stirring pretty consistently.
- Remove from heat, remove thyme sprigs (if used) and stir in 1 ¼ c. cheese, until it’s all melted into the sauce. Add a heaping ¾ cup sauce to the bottom of the greased baking pan and spread out evenly. Layer in one layer of potatoes, slightly overlapping the corners of them as you do. Add another heaping ¾ cup sauce and distribute evenly across the pan.
- Continue with potatoes and sauce until you have four layers of potatoes. Cover potatoes with the remaining sauce (it should be around ¾ cups) and top with remaining cheese. Bake for 40-45 minutes, or until gratin is bubbly and starting to brown around the edges.
- With the gratin still in the oven, turn on the broiler to high and broil gratin for 4-5 minutes or until the top is has medium dark browning on it and is sizzling. Remove from oven and let rest for 5-7 minutes (this lets the sauce absorb and thicken up). Serve hot!
Amount Per Serving Calories 369Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 41mgSodium 1347mgCarbohydrates 41gFiber 4gSugar 11gProtein 15g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Recipes to go with Sweet Potato Gratin Gruyere:
- Super Easy Arugula & Apricot Salad
- Oven-Fried Lemon Panko Chicken Tenders
- Maple Lime Fried Brussels Sprouts & Kale
- Remixed Carrot Souffle
- Chicken Sausage Meatballs