For the longest time, I didn’t like sweet potatoes. I bypassed them at the market and snubbed them on restaurant menus. I think my aversion to this particular tuber were those sweet potato casseroles that were piled with marshmallows and set under the broiler to turn the fluffy topping to a molten goo. I know most people gravitate toward that kind of excess, but I prefer a more savory side. Enter the twice-baked sweet potato gratin.
And I promise these gratins are just as decadent as those sugary-topped casseroles, but instead of flamed marshmallows, it’s melty gruyere. Instead of brown sugar and nutmeg, it’s fresh rosemary and black pepper.
Best of all — it couldn’t be easier to make. Bake the potatoes for an hour, then scoop out the soft flesh. Use a potato ricer or hand mixer to mash the spuds and add a pat of butter, a little milk, some freshly chopped rosemary, salt and pepper to the mix.
Stir in most of the cheese but save a little to sprinkle on top. Then it’s into the oven for a second bake and 2-3 minutes under the broiler for a nice golden color.
If you’re a sucker for those long cheesy strands of goodness, you won’t be disappointed here. One forkful and you’ll be swooning.
More casserole and gratin side dishes you’ll love:
- Cheesy Rutabaga Butternut Squash Casserole
- Kale Barley & Mushroom Gratin
- Chayote Gratin
- Leftover Mashed Potato Souffle
- Cauliflower and Mushroom Gratin
- Cheesy Tomato Egg Gratin
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Twice-Baked Sweet Potato Gratin
- 1 ½ pounds sweet potatoes
- 1 teaspoon rosemary chopped fresh
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- ¼ cup milk
- 1 tablespoon butter
- 1 ½ cups gruyere cheese shredded, divided
- Preheat the oven to 375 degrees.
- Place the potatoes on a baking sheet lined with aluminum foil and bake for 45 minutes to an hour – or until potatoes are cooked through. Remove from oven and cut each potato in half. Let the potatoes cool until you can handle them, then scoop out the flesh into a bowl.
- Use a potato ricer or hand mixer to puree the potatoes. Stir in the rosemary, salt and pepper. Add the milk and butter and stir until butter has melted. Add 1 1/4 cups of gruyere and stir to combine. Set aside.
- Spray 6 half-cup ramekins with vegetable spray. Divide the sweet potatoes among the ramekins and smooth the tops with the back of a spoon. Sprinkle with the remaining cheese.
- Can be made in advance to this point and refrigerated until ready to bake.
- To bake the gratins, preheat the oven to 350°. Place the gratins on a baking sheet and bake for 15 minutes until warmed through then turn on the broiler and cook for an additional 2-3 minutes until lightly browned. Serve.
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