My favorite thing that my mom makes for the holidays is a super decadent and indulgent potato gratin recipe. I’m not totally sure what she puts in there, but I spend the whole meal…
having little bites of all the rest of the dishes so that I can have seconds, thirds, and fourths of her potato gratin. It’s my fave.
With Thanksgiving only a couple days away (ahh) and Christmas around the corner, knew I had to make some cheesy potatoness happen. I decided to keep it decadent because it is, after all, a holiday dish. But, I’m swapping out the traditional potatoes for sweet potatoes and doing something a little different with the base. You’ll see…
So when I made this I decided to be all fancy and do half white sweet potatoes and half yams (those orange ones I typically call sweet potatoes). To be honest, I wish I did the entire thing yams and am reflecting it as such in the recipe card below.
The yams and sweet potatoes ended up cooking differently. The yams were perfectly soft and the white sweet potatoes needed a bit longer. SO, if you do decide to use white sweet potatoes, I would cook it for double.
So here’s what you do. You slice the yams super thin. I’m talking as thin as you can. If you have a mandolin, by all means use that. I have a certain mistrust for my mandolin and so I steer clear of it.
Once you cut the yams thin, toss them in a bowl with olive oil.
Line them in a baking dish standing up.
In a saucepan, whisk the butter, garlic, and chopped sage over medium heat. Once fragrant, after a few minutes, pour 1/2 a cup of the cream in. Add the arrowroot flour and whisk constantly until it thickens up. Add the cheese and the remaining cream. Continue to whisk until completely combined.
Pour the cheese sauce over top of the potatoes. Sprinkle with additional cheese and bake for 30 minutes. I topped mine with some additional chopped sage and enjoy!!
- 4 yams, peeled and thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves, minced
- 4 sage leaves, chopped
- 1 cup heavy cream
- 1 tablespoon arrowroot flour
- 1 cup Gruyere cheese, shredded
- 1/3 cup smoked Gouda cheese, shredded
- Preheat oven to 400F.
- Once you cut the yams thin slices, toss them in a bowl with olive oil.
- Line them in a baking dish standing up.
- In a saucepan, whisk the butter, garlic, and chopped sage over medium heat.
- Once fragrant, after a few minutes, pour 1/2 a cup of the cream in.
- Add the arrowroot flour and whisk constantly until it thickens up.
- Add the cheese and the remaining cream.
- Continue to whisk until completely combined.
- Pour the cheese sauce over top of the potatoes.
- Sprinkle with additional cheese and bake for 30 minutes.
- I topped mine with some additional chopped sage out of the oven and enjoy!!
Serving: Calories 373; Fat 25.9g (Sat 13.8g); Protein 10.4g; Carb 26g (net carb 22.4g); Fiber 3.6g; Sodium 294mg
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