Sweet Potato au Gratin
This homemade Sweet Potato Au Gratin layers thinly sliced sweet potatoes with a creamy, savory cheese sauce made with Gruyère, Monterey Jack, and Parmesan. Baked in a casserole dish with a cheesy topping, it's a delicious twist on traditional potatoes au gratin and a great side dish for Thanksgiving, Christmas, or another holiday gathering.
Ingredients
- 4 tablespoons butter divided (sub plant-based butter)
- 1 yellow onion halved and thinly sliced
- 1 teaspoon garlic minced
- ⅓ cup all-purpose flour sub gluten-free flour
- 1 ½ cups dairy-free unsweetened unflavored creamer sub half & half
- ½ cup chicken broth more to thin, if needed
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ cups Gruyère cheese freshly shredded, divided
- 1 cup Monterey Jack cheese freshly shredded, divided
- ½ cup parmesan cheese shredded
- 3-4 medium sweet potatoes (or yams) sliced ⅛ inch thick*
Instructions
- Preheat: Preheat oven to 375℉.
- Cook Onions: Bring a large cast iron skillet to a medium-high heat and add 2 tablespoons butter to melt. Swirl to coat pan. Add sliced onions and 1 teaspoon garlic; move around pan until softened - about 2-3 minutes. Remove them and set aside on a plate.
- Make Sauce: Keeping the skillet at a medium-high heat, add the remaining 2 tablespoons butter to melt. Whisk in ⅓ cup all-purpose flour to create a roux or paste. Whisking consistently, gradually pour in 1 ½ cups dairy-free unsweetened unflavored creamer; about ¼ cup at a time. Continue adding and whisking until all of the creamer is incorporated. Add ½ cup chicken broth the same way and continue whisking. Simmer gently to thicken a bit and then add 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, and the onions back to the pan; stir to combine. If you feel you need to thin it out a little, simply add additional splashes of chicken broth until your desired consistency is reached.
- Add Cheese: Remove from heat and add half the gruyère cheese, half the monterey jack cheese, and ½ cup parmesan cheese. Stir to melt.
- Layer Potatoes: In a 9x13 baking dish, spread about 1 cup of the cheese sauce on the bottom of the pan. Add the sliced sweet potatoes to the dish, stacking them in 3 rows down the pan. Pour the rest of the cheese sauce over the tops of the potato slices. Sprinkle the rest of the gruyère cheese and monterey jack cheese on top (feel free to add extra cheese, if desired).
- Bake: Cover with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and return to the oven to bake, uncovered, for 10 more minutes. It is done when the sweet potatoes are fork-tender and the sauce is bubbling with melted cheese.
- Rest & Serve: Remove from the oven and let rest for about 10-15 minutes and then serve!
Video
Notes
- *Sweet Potatoes: We used orange-fleshed sweet potatoes, which are commonly labeled as "yams" in U.S. grocery stores.
- Creamer: highly recommend using NutPods Original unsweetened/unflavored creamer for a slightly lighter sauce, but you can also use half & half.
- Gluten Free: use gluten-free flour instead of all-purpose flour.
- Storage: leftovers can be kept in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 260kcal | Carbohydrates: 19g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 553mg | Potassium: 294mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8399IU | Vitamin C: 2mg | Calcium: 311mg | Iron: 1mg
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