twice-baked sweet potato gratin

December 18, 2015

Author Notes:

Creamy, cheesy and oh-so-good. This is the anti sweet potato casserole, speckled with fresh rosemary and baked in individual ramekins.

garlic and zest

Serves: 6


  • 1 1/2 pounds sweet potatoes, peeled and cut into 1/2" cubes
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup milk
  • 1 tablespoon butter, divided
  • 1 1/2 cups shredded gruyere cheese, divided
In This Recipe


  1. 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.
  2. 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.
  3. Spray 4 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.
  4. 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.

More Great Recipes:
Casserole/Gratin|Cheese|Milk/Cream|Sweet Potato/Yam|Vegetable|Make Ahead|Christmas|Fall|Thanksgiving|Winter|Vegetarian|Side

Reviews (2) Questions (0)

2 Reviews

krikri October 7, 2018
Easy and tasty. A couple of oddities about the recipe writing: the ingredients call for peeled and cut potatoes, while the instructions say to cut them in half and scoop out the flesh after roasting; also, the ingredients include "butter, divided" but it's only used once.<br />The rosemary is a very nice touch.
nicole R. March 13, 2016
This is love on a plate. I want to make a whole crock pot of this delicious dish.