Sweet Potato Au Gratin

This is my favorite potato side dish! It's adapted from a recipe I clipped out of Oprah Magazine a few years ago.

Sweet Potato Au Gratin

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  • Prep Time


  • Total Time


  • Servings



  • 1

    Tbsp. butter

  • 1

    C 2 percent milk

  • ¾

    tsp. salt

  • tsp. ground pepper

  • Pinch of ancho chile powder

  • Pince of nutmeg

  • 2

    pounds of sweet potatoes, peeled and sliced into ½ in. thick rounds

  • 3

    Tbsp. whole grain mustard

  • 1

    C shredded Gruyere cheese


1. Preheat oven to 400 degrees and butter a 2-quart baking dish. 2. In a large saucepan, combine milk, salt, pepper, chile powder and nutmeg. Heat to boiling over a medium high flame. Add potatoes and return to a boil; simmer a few minutes until mixture thickens slighly. Remove pan from heat, stir in mustard. 3. With a slotted spoon, transfer half the potatoes to baking dish; place in an even layer. Sprinkle with 1/2 cup Gruyere. Top with remaining potatoes, pour milk mixture over potatoes and sprinkle with remaining cheese. Bake 45 minutes, until potatoes are tender and top is golden.


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