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Goat Cheese Sweet Potato Gratin is a simple but sophisticated side. Layers of thinly sliced potatoes and sweet potatoes with goat cheese are baked until tender, creamy, and golden brown. Easy to make, but sure to impress, this sweet potato side dish recipe is lovely to serve with a holiday meal. With he perfect blend of tangy, sweet, and savory flavors, it’s sure to become one of your favorite gluten free side dish recipes!
I cam up with this recipe years ago when I stumbled upon a blogger Improv challenge. Basically a theme was given which was two assigned ingredients. Then it is up to the bloggers to let the creative juices flow, and see what they could come up with. On the third Thursday of the month, we published our new recipes based on the theme.
This recipe truly started out as improv. I had a sweet potato and some white potatoes laying around, and I was really in the mood for goat cheese. So after digging around for some sort of scalloped, au gratin potato recipe idea for inspiration, I found Gratin Dauphinois (Scalloped Potatoes with Cheese) from Cooking Light. I did a little tweaking, and this is what I came up with.
Easy Sweet Potato Side Dish Recipe
This Goat Cheese Sweet Potato Gratin was yummy – a little sweet, a little salty, creamy, tangy. In fact, combining potatoes and sweet potatoes was the best of both worlds. It had the perfect hint of sweetness that tastes amazing with the tangy goat cheese and the hint of thyme. But the white potatoes tone down the level of sweet, and add more of a starchy, chewy texture versus the softer sweet potatoes. We all ate the leftovers with dinner the next night, and I had the last little bit the following day for lunch.
How do you make sweet potato gratin?
- Preheat your oven to 450°F. Coat a glass pie plate with olive oil or cooking spray and rub with a cut clove of garlic.
- Thinly slice your potatoes and sweet potatoes. I highly recommend a mandolin for this as it makes it quicker and ensure even slices.
- While slicing the potatoes, gently heat the milk, some of the goat cheese, and fresh thyme.
- Layer the ingredients, starting with potatoes, the milk mixture, sweet potatoes, more of the milk mixture, the rest of the potatoes, and the remaining milk mixture. Note that you can use all white potatoes, all sweet potatoes, or eve a slightly different ratio of each depending on what you have on hand.
- Cover with foil and bake. Uncover, top with crumbled goat cheese, then continue baking until the top is browned and the potatoes are tender.
- Let cool slightly, slice, and enjoy.
Is Goat Cheese Sweet Potato Gratin gluten free?
Potatoes and sweet potatoes are perfect options for gluten free side dishes. Since gluten in a protein found in some grains, and potatoes and sweet potatoes are starchy vegetables, not grains, they are definitely gluten free. Goat cheese is, as well. In fact many people who are highly sensitive and must avoid blue cheese ca use goat cheese as an alternative for that tangy flavor.
The only other ingredients in this recipe are olive oil, garlic, milk, and fresh thyme, all of which are naturally gluten free.
What can you serve with sweet potato gratin?
- This is a perfect side side with a steak, like this Honey Balsamic Marinated Flat Iron Steak.
- It’s a lovely accompaniment to a holiday meal, such as Cranberry Crusted Prime Rib.
- Also as a brunch option, serve it with Cheesy Ham Asparagus Egg Muffin Cups.
What are more sweet potato side dish recipes?
And some from my friends…
- Brown Sugar Roasted Sweet Potatoes from Wine and Glue
- Baked Sweet Potato Chips from The Cookies Rookie
- Plus these 20 Tasty Sweet Potato Recipes and 15 of the Best Sweet Potato Recipes for Delicious Holiday Side Dishes.
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What do you need to make Goat Cheese Sweet Potato Gratin?
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MANDOLINE SLICER – I highly recommend using a mandolin to slice the potatoes. It is much quicker and ensures the slices are the same thickness so they cook evenly. I have the older version of the OXO Chef’s Mandoline, but as you can see above, they are available in different styles and price points, with different blades and features. You do have to be very careful when using a mandoline, but it’s a helpful kitchen tool to have in your arsenal.
Goat Cheese Sweet Potato Gratin Recipe
The perfect blend of sweet and savory, the addition of goat cheese and white potatoes to this sweet potato side dish recipe truly make it amazing. The potatoes form a more firm, crisp layer around the tender sweet potatoes. And the thyme-infused goat cheese sauce and browned goat cheese on top make it irresistible. The whole family will love this easy recipe.
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!
Goat Cheese Sweet Potato Gratin
- 1 garlic clove, halved
- 4 ounces goat cheese
- 1 cup milk
- 3-4 sprigs fresh thyme
- 3/4 pound white potatoes, sliced 1/8 inch thick (see note)
- 1 pound sweet potatoes, sliced 1/8 inch thick (see note)
- 1 1/2 Tablespoons olive oil
- 3/4 teaspoon kosher salt
- black pepper
- Preheat your oven to 450°F. Spray a 9 inch round glass pie plate with olive oil or cooking spray. Rub with the cut sides of the garlic. Discard the garlic.
- In a pan, combine 2 oz. of the goat cheese, the milk and the thyme, and bring just to a simmer. Remove from heat and remove the thyme stems.
- While the milk is heating, layer half of the potato slices in the pie plate, drizzle with 1/2 Tablespoon olive oil, 1/4 teaspoon salt, and black pepper. Repeat with one layer of sweet potatoes, then another layer of white potatoes.
- Pour the milk mixture over the top of the potatoes, and lay the thyme sprigs on top.
- Cover with aluminum foil and bake for 20 minutes.
- Uncover, crumble the remaining 2 oz. of goat cheese and sprinkle on the top.
- Bake uncovered for another 20-25 minutes, or until the potatoes are tender and the cheese starts to brown.
Enjoy! Originally published on Mar 15, 2012.
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I am loving the combination of potatoes in this dish. Really, the slices make a great presentation.
Thanks! So happy to have joined the Challenge. It was a lot of fun, and I can’t wait for next month.
[…] but it has been a busy week with attempting, unsuccessfully, to potty train The Bug, getting my Improv Cooking Challenge post completed, and pulling together my package for my Foodie Penpal, Jessica, that I haven’t […]
I love goat cheese…so tangy….what a great idea using it in this potato dish. I see you also have fiestaware! 🙂 I have a set of only one color, but my neighbor has a mixmatched every color set…I like hers better! haha
Yes, I LOVE Fiesta. I have a mixed set, but unfortunately almost all of my colors are retired, so it is hard to get anything new. The new colors are a lot darker so don’t match.
Brianne! What a beautiful gratin! I love how you described it all, sweet, creamy, tangy. And I love that you used both regular and sweet potatoes. The best of both worlds! So glad you are a part of Improv….Kristen is wonderful and it’s a great group of people!
Thank you so much. I am so happy to be part of the group. It was a lot of fun,and I am enjoying checking out all of the recipes this evening.
That looks delicious – you had me at goat cheese! I’ll try to get the recipe for the wonton cups on my last blog post – it was artichoke dip put in baked wonton cups – so good!
I love goat cheese. Well, I suppose I love pretty much any cheese. I have some wontons in the freezer… hmmm…
Looks and sounds delish – I love the thought of sweet, salt, creamy and tang all in one dish.
Thanks. Yes, definitely good to have all of those flavor combinations. I love sweet and salty. Mmmm… chocolate covered pretzels 🙂
That looks delicious! I’m also having the same Inlinkz issue as you. I don’t know what’s going on with it. I’ve tried every code possible and its still not working.
I was able to add my link and am starting to see others. Maybe it is fixed. I am going to check again.
Thanks for stopping by. Can’t wait to check out your recipe.
Welcome to the ICC and your gratin looks wonderful, I adore goat cheese so you had me hooked. Looking forward to seeing your entries in future challenges.
If you haven’t already, I’d love for you to check out my Improv Cooking Challenge entry: Loaded Potato & Buffalo Chicken Casserole
Cook Lisa Cook
Thanks, and I am happy you stopped by. I can’t wait to check out your entry. Sounds awesome!
I’m impressed—I love it when things turn out great when they were off the cuff!
Thanks! Yes, I must say, I was quite impressed as well. Could be perfected, but definitely yummy just like this.