Traditional recipes

Yukon Gold and Sweet Potato Gratin

Yukon Gold and Sweet Potato Gratin


  • 6 tablespoons (3/4 stick) butter, room temperature, divided
  • 2 1/4 pounds Yukon Gold potatoes, rinsed
  • 1 1/2 pounds red-skinned sweet potatoes (yams), peeled
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg

Recipe Preparation

  • Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter. Thinly slice all potatoes; place in prepared dish. Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.

  • Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly.

Recipe by Jeanne Thiel Kelley,Reviews Section

17 Best Recipes Using Yukon Gold Potatoes

Prized for their buttery, earthy flavor, light yellow flesh, and moist, uniform texture, Yukon Gold potatoes are an MVP of the tater league. The first Yukon Gold potato was created in Canada in the 1950s by agricultural scientist Gary Johnston, who crossbred a wild Peruvian yellow potato with a white-skinned American spud. He named the new variety after the Yukon River with its historical link to the Klondike Gold Rush.

Wildly versatile and available year-round, Yukon Golds are the potato of choice for many top chefs. Their medium starch content (somewhere between a starchy russet and a waxy red or new potato) makes them true multipurpose potatoes for use in a wide variety of cooking applications, including roasting, baking, boiling, frying, grilling, and sautéing.

Yukon Gold potatoes are a popular choice for french fries and are superb for making velvety mashes, gratins, hash browns, creamy chowders, and potato salads. They pair well with butter, cream, garlic, cheese, bacon, and herbs such as oregano, dill, cilantro, sage, basil, rosemary, and tarragon.

As a general rule, unless otherwise noted, you can use Yukon Gold potatoes anywhere you would use a red or white potato. Store these potatoes for up to two weeks in a cool (but not cold), dry, dark location.

David Lawrence's Yukon Gold and Sweet Potato Gratin Recipe

Preheat oven to 425 degrees.
1. Liberally butter the bottom of a rectangular baking dish with half of the butter and set aside.

2. Place a small saucepan with the milk, garlic, salt, pepper, and nutmeg over low heat while you set about peeling and slicing the potatoes. A mandoline is perfect for this, but I usually opt for a really sharp butcher knife, mostly because I'm too lazy to drag out and wash any extra equipment.

3. Slice the potatoes about an eighth of an inch thick, discarding the smallest slices. Don't wash the potatoes after slicing them the surface starch is indispensable.

4. Evenly arrange the potatoes in the bottom of the baking pan, one overlapping row at a time.

5. Layer the following row about a third of the way over the previous row. Alternate rows of sweet and Yukon gold potatoes.

6. Continue until the baking pan is neatly paved. It should look something like a shingled rooftop.

7. Bring the milk to a boil, fish out the garlic clove, and pour the milk over the potatoes.

8. Cover the pan with aluminum foil and bake in the middle of the oven for about 15 minutes until most of the milk has been absorbed.

9. Meanwhile, set the cream over low heat and bring to a boil.

10. Pour the cream over the semi-cooked potatoes and dot the entire surface with the remaining butter.

11. Continue to bake, uncovered, for another 20 to 25 minutes until the potatoes are golden brown and spotted with darker, crisp areas.

12. The potatoes will be dotted with thickened cream, especially between the slices. Allow the gratin to rest for 10 minutes before serving.

Step 1

Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel*, then cut into 1/8-inch-thick rounds** and place in bowl with water. Repeat with sweet potatoes.

Combine cream, butter, and garlic in medium saucepan bring to simmer. Remove from heat.

Mix all herbs in small bowl. Note: Do not use dried herbs it wouldn't be the same. Fresh herbs makes all the difference.

Mix sea salt and black pepper in another small bowl.

Butter 13x9x2-inch glass baking dish.

Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly.

Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese.

Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.

Do ahead: Can be made 6 hours ahead. Cover with plastic wrap and chill.Remove plastic wrap before baking.

Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes.

Uncover bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer.

Note: I found that there was a lot of oil that had bubbled to the surface (from the cheese, perhaps). Carefully, I tilted the dish and drained off the oil/fat. This dish was perfect.

Let stand 10 minutes serve.

My personal notes: *I did not peel my Yukon Gold potatoes, and they were delicious just the same. **I also used a mandolin to slice my potatoes evenly and thinly. I also found that the baking time, for this dish, took closer to 90 minutes. Next time, I might reduce the amount of liquid.

Go for the Yukon gold and sweet potato gratin

Au gratins are typically starchy vegetable dishes napped with cream or milk and liberally topped with cheese. For instance, the Pioneer Woman Ree Drummond’s recipe for Perfect Potato au Gratin uses 3 cups of heavy cream, 1 cup of whole milk and 2 cups of cheddar cheese.

Granted, it serves 16, but still … with a few healthful substitutions you can wind up with a rich and delicious version that won’t make you feel like you’ve overindulged.

We use a low-sodium chicken broth and, instead of high-calorie soft cheeses, we went with Parmesan, a cheese surprisingly high in calcium.

Shopping tip: The recipe was tested with soft sweet potatoes, which have copper-colored skin and deep orange-colored flesh, and cook up soft and moist. Sometimes, these are labeled yams. This variety cooks more quickly than drier, firmer textured ones. If you use the firmer variety, you may need to slightly adjust the cooking time.

Vegetarian tip: Chicken broth is generally lighter in color than many vegetable broths. For a vegetarian dish, you may substitute reduced-sodium vegetable broth or stock, but the finished dish may be a little darker due to the color of the broth.

Parmesan Sage Crusted Sweet Potato Gratin

1 1/2 teaspoons olive oil

1 1/4 cups reduced-sodium chicken broth

1/2 teaspoon dried thyme leaves

1/4 teaspoon ground black pepper

2 medium sweet potatoes, peeled and thinly sliced (about 8 ounces each)

1 Yukon gold potato, peeled and thinly sliced (about 6 ounces)

2/3 cup panko bread crumbs

1/4 cup shredded Parmesan cheese

1/2 teaspoon dried rubbed sage

1 tablespoon melted butter

Preheat oven to 400 degrees. Spray a 9 1/2-inch deep dish pie plate with nonstick cooking spray.

Heat olive oil in a small saucepan over medium heat. Add onion and cook, stirring frequently, until onion is just crisp-tender, about 2 to 3 minutes. Add broth, thyme, pepper and salt. Heat 2 to 3 minutes or until broth is steaming.

Arrange potato slices evenly in the prepared pie plate, overlapping slices. Pour the hot broth and onion mixture over the potatoes. Cover with aluminum foil. Bake 30 minutes or until potatoes are almost tender.

Meanwhile, in a small bowl, stir together panko crumbs, Parmesan, sage and butter. Uncover potatoes and sprinkle crumbs evenly over the top. Bake, uncovered, 15 to 20 minutes or until golden brown and potatoes are tender. Allow to stand 10 minutes before serving. Serves 6.

Recipe developed exclusively for The Star by Kansas City-based professional home economists Kathy Moore and Roxanne Wyss.

Per serving: 158 calories (26 percent from fat), 5 g total fat (2 g saturated), 8 mg cholesterol, 25 g carbohydrates, 6 g protein, 113 mg sodium, 3 g dietary fiber.

  1. Preheat the oven to 375°F.
  2. Soften the butter in a medium saucepan about medium heat.
  3. Stir in the flour and cook, stirring, for 1 moment to enable reduce a bit of that uncooked flour style.
  4. Bit by bit increase the milk, whisking to assist stop lumps from forming.
  5. Simmer the béchamel for 5 minutes, until it begins to thicken to the consistency of significant cream.
  6. Period with the nutmeg.
  7. Layer the potatoes in an overlapping sample in the bottom of a 10″ cast-iron skillet or 8″ x 8″ baking dish, alternating concerning normal and sweet potatoes and seasoning every layer with salt and black pepper. (You should have plenty of potatoes to make a 4-layer gratin.)
  8. Pour above the béchamel, then top with the grated cheese.
  9. Go over with foil and bake for 20 minutes.
  10. Enhance the temperature to 450°F.
  11. Take out the foil and continue baking for about 20 minutes, right up until the surface of the gratin is properly browned all above.

This recipe (and hundreds extra!) came from a person of our Cook dinner This, Not That! books. For additional straightforward cooking strategies, you can also get the e-book!

  • 2 cups fat-free half & half
  • 2 tbsp butter
  • 1 tbsp dried sage
  • 1 tbsp fresh rosemary
  • 1 tbsp minced garlic
  • 1/4 tsp salt
  • 1 1/2 lbs Yukon Gold potatoes
  • 1 1/2 lbs sweet potatoes
  • Cooking spray
  • 1 1/2 cups shredded Gruyère cheese
  • Preheat oven to 400°F. To a medium pot, add the half & half, butter, sage, rosemary, garlic, and salt. Season with pepper. Heat to a simmer on medium-high and then remove from heat.
  • Meanwhile, peel both the Yukon Gold and sweet potatoes. Using a mandoline or food processor, cut the sweet potatoes into ⅛-inch-thick slices. Repeat with Yukon Golds.
  • Coat a 2½-qt baking dish with cooking spray. Arrange half the potatoes in a layer. Top with half of the half & half mixture and cheese. Repeat with remaining potatoes, half & half, and cheese.
  • Cover with foil and bake 30 min. Remove foil and bake until potatoes are tender and top is golden brown, 30 min. Let stand 15 min. before serving or cool completely and refrigerate up to 1 day. Cover with foil and reheat in 375°F oven until hot in center.

To prevent Yukon Gold potatoes from browning at any point during preparation, keep them submerged in a big bowl of cold water with a squeeze of lemon juice.



  • 3 medium sweet potatoes, thinly sliced
  • 3 medium yukon gold potatoes, thinly sliced
  • 2 cans Amy’s Kitchen Butternut Squash Soup
  • 1 garlic clove, minced
  • Pinch of nutmeg
  • 2 teaspoon fresh thyme leaves, divided
  • Olive oil, as needed
  • Salt and freshly ground black pepper
  • 1 / 2 cup chopped almonds
  • 1 tablespoon nutritional yeast
  • Fresh chives, for garnish


Step 1

Preheat the oven to 400˚F.Add the soup to a small saucepan and place over medium heat. Add garlic, nutmeg and 1 tsp of thyme leaves. Cook until soup simmers, then reduce heat and cook for about 5 minutes, or until thickened slightly.

Step 2

Add half of soup the the bottom of a 10 inch skillet. Arrange the potatoes around the skillet, then drizzle with olive oil and season with salt, pepper and remaining thyme. Drizzle the remaining soup on top (you may not need to use it all, but you want to coat every slice of potato).

Step 3

Cover with foil, then place in the oven and bake for about 30 minutes, or until the potatoes are tender. Meanwhile, combine the chopped almonds and nutritional yeast in a small bowl. After 30 minutes of baking (make sure the potatoes are almost cooked through by testing with the tip of a paring knife), top the potatoes with the almond and nutritional yeast mixture and return to the oven. Bake for an additional 8-10 minutes, or until the almonds are toasted.

Step 4

Garnish with fresh chives and serve.

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Yukon Gold and Sweet Potato Gratin - Recipes

Sweet Potato and Yukon Gold Gratin

Happy day before after Thanksgiving! (Oops. This should have been posted two days ago. )

If you have some extra potatoes and sweet potatoes lying around and you're looking for a new side to go with your left-over turkey, this could be it!

These potatoes were a perfect accompaniment to the Roasted Chicken with Preserved Lemon Marinade. Sweet, savory, creamy and comforting. I based my recipe off of this butternut squash and potato gratin recipe from the New York Times, and adapted it to what I already had in the house.

This gratin recipe could really be adapted to include other veggies, such as cauliflower, or any other sturdy vegetable that bakes well and pairs well with cheese. You can always take the advice of a good friend of mine, who has said to me more than once, 'What vegetable DOESN'T go well with cheese?!' I've yet to come up with an answer.

  • extra virign olive oil
  • 1 clove garlic, peeled and thinly sliced
  • 1 1/4 lbs each of sweet potatoes and yukon golds, scrubbed, peeled and cut into approx. 1/4" thick slices
  • 1 tsp herbs de provence (or an equal mix of dried herbs, such as thyme, rosemary, sage)
  • 1/4 tsp ground nutmeg
  • 1 generous cup of grated Gruyere cheese, tightly packed
  • 2 1/2 cups low-fat milk
  • salt
  • freshly ground black pepper

Lightly oil a gratin or casserole dish. There should be even layers of potoates, not a single layer, so make sure not to use a dish that is too large. In a large bowl, toss together the potatoes, garlic, herbs, nutmeg, salt and pepper, a 1/2 cup of the cheese and a healthy sprinkle of salt and pepper. Arrange the potatoes evenly in the oiled dish. Pour milk evenly through potatoes and bake, uncovered for approx. 1 hour. The potatoes will float to the surface, so make sure to open the oven every 20 minutes or so to press the potatoes gently down. This will help prevent any overflow. After 1 hour, sprinkle the remaining cheese over the potatoes and bake 30 minutes or until the cheese is golden. Remove from oven and let rest 10 before serving.

I tried a variety of cheese in this dish that I have never tried before – Gruyere cheese. The semi-soft cheese is especially flavorful and rich. You can find Gruyere cheese in the specialty cheese section in your local grocery store. I found it near the Swiss cheeses. Gruyere cheese is slightly salty and has a creamy, nutty flavor. It is known as being one of the finest cheeses for baking. It melts beautifully and turns a golden brown when baked on top of a casserole or dish in the oven.

  • A helpful tip for baking these in the oven is to place the casserole dish on a rimmed cookie sheet lined with foil. This will help with clean up if the potatoes boil over while cooking, or if it tips when putting it into or pulling it out of the oven.
  • Slice potatoes between 1/8 to 1/4 inch thick. Any thinner and the potatoes will be too crisp. Thicker slices won’t cook as evenly.
  • Layer potatoes by overlapping the slices slightly. This will help keep the sauce in place and won’t all seep to the bottom.
  • Add more cheese like cheddar to the Gruyere mixture for even more cheesy flavor.
  • For a slow cooker option, see our recipe for Slow Cooker Au Gratin Potatoes.

Watch the video: Yukon Gold - Big Alisms (January 2022).