Sweet Potato Gratin Dauphinois

December 27, 2013

Sweet Potato Gratin Dauphinois
My mum made a classic potato gratin dauphinois for Christmas Eve dinner. IT.WON.RAVES.I swear I saw guests on the brink of fighting each other over the last bit (I won’t point fingers nor name anyone in particular, I just want YOU to know that I saw what happened!)
That’s something I would have never expected.
I don’t mean to diminish my mom’s cooking, but a gratin dauphinois is a pretty simple dish — potatoes cooked/baked in a milk mixture and topped with some cheese. Easy.
Apparently, just a very few ingredients deliver an irresistible creamy potato side dish that almost caused a brawl between two gentlemen. Who knew?

Sweet Potato Gratin Dauphinois
What I actually knew - right away - was that I wanted to make a gratin dauphinois using sweet potatoes, instead of regular potatoes.
An American twist on a French classic.
What came out of the oven was a decadent, ridiculously good, oozing with flavor, kinda healthish, side dish.

Sweet Potato Gratin Dauphinois

About the healthish claim...I know it may look like it is laden with cheese (and calories). It’s really not.
Yes, there’s some butter and some cheese, but more importantly there are tons of melt-in-your mouth sweet potatoes, so delicious and so good for you.
Plus, a serving of this sweet potato gratin dauphinois goes a long way.
Just make sure to prepare enough for your whole crew or, next thing you know, a brawl might start in your dining room.
Sweet Potato Gratin Dauphinois
Sweet Potato Gratin Dauphinois                                                                           Print this recipe!
Adapted from Mastering the Art of French Cooking

Serves 8

2 lbs / 900 gr sweet potatoes, peeled and sliced 1/8-inch thick
1 garlic clove, halved
2 cups / 500 ml milk (your choice of milk, I used “regular” milk)
½ cup (1 stick) / 4 oz / 113 gr butter
¼ teaspoon freshly grated nutmeg
1 teaspoon fine grain sea salt
Freshly ground pepper to taste
1 cup / 3 oz / 85 gr grated Gruyère cheese (or other good tasting cheese)


Preheat oven to 375°F (175°C) and place a rack in the middle.
Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Set aside.
In a large pot, heat milk and butter over medium heat until bubbles form around edge.
Add sweet potatoes, nutmeg, salt and pepper, bring to a simmer and cook on low for 10 minutes.
Transfer sweet potatoes and milk to the baking dish and sprinkle with Gruyere.
Bake in the oven (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender, milk has been absorbed and top is bubbling and brown, about 1 hour and 15 minutes.
Serve hot!

Nutrition facts

One serving yields 274 calories, 17 grams of fat, 25 grams of carbs and 7 grams of protein.


  1. Can't wait to make this with my (French) boyfriend next week...I rarely make French food at home because of the ridiculous amounts of cream/butter/lard, so a healthier gratin sounds perfect!

    1. This is like America meets France, so I think it's perfect for you guys!

  2. This looks ridiculously good!

  3. Oh my, that looks delicious! My youngest LOVES sweet potatoes. Will have to give this a try for sure.

  4. Oh yeah, definitely giving this recipe a try!

  5. Hmmmmmmmm this sounds so good my boyfriend would love this! Thanks for sharing : )

  6. I love the idea of making Gratin Dauphinois with sweet potatoes. It looks absolutely delicious!

    Certainly worthy of fighting over the last bits...

  7. love the gratin dishes where are they from will definitely try this amazing recipe

  8. i was going to make this and use a quiche cookware- 4' by 21/2' ceramic. Is this kind of what's in the pictures that you used? Also can use almond milk,i try to make paleo which wondering how will be w/out cheese.

  9. I had couple questions. First is it ok to use almond milk? second- I was wondering would quiche ceramic cookware work to cook these in? That's what looks like you did from the pictures. Mine are 4' by 2 1/2'.

  10. This is very good. We made this for Christmas dinner and everyone loved it. I used part almond milk and regular milk and it was perfect. Very rich but much better then using brown sugar and marshmellows. Has been requested to make it again. Thank you so much for this wonderful recipe!

  11. Hey Mike!
    This looks absolutely fantastic...
    Do you think I can replace the butter with coconut oil or butter?

    Cant wait to try it!


  12. Hi Mike,
    Made this for our Thanksgiving dinner in France. It was such a big hit that I must tell you MERCI! I will share your recipe with my blog crowd....

  13. Hi Mike,

    I'm French and I'd like to mention that real gratin dauphinois must not be prepared with cheese. Unfortunately a lot of recipes do, but believe me, it's as decadent without! Especially with some crème fraîche on top!

    Having said all that, I never thought of doing it with sweet potatoes and I sure will give give your recipe a try, with cheese!!!

  14. One hour and 15 minutes at 375 in mini cocotte's
    Like the photos? How did you break it down from the original recipe, I want to try this yummy looking recipe without burning them up... thanks