sweet potato gratin

Sweet Potato Gratin

You can use just sweet potato or a mix of regular, white and orange sweet potatoes. Just because I had all of them I thought it would be interesting and pretty. Instead of milk, cheese and butter, I drizzled basil pesto mixed in olive oil, covered with the foil and baked for an hour. Perfect side dish for my basil pesto pork roulades.


  • 1 medium size sweet potato, peeled and sliced
  • 1 medium size sweet white potato, peeled and sliced
  • 3-4 golden potatoes, peeled and sliced
  • 3 tbsp. basil pesto plus 3 tbsp. olive oil
  • Salt, pepper
  • 2 tbsp. grated Parmesan to sprinkle of top


  1. Using a mandolin slicer, slice all kinds of potatoes. If you don’t have a slicer, use knife. It’ll take time, but eventually you’ll get there and will improve your slicing skills.
  2. Preheat the oven to 375 F.
  3. In a deep baking dish (9X11) assemble potato slices the way you like. Sprinkle salt and pepper on every layer and drizzle the pesto.
  4. Sprinkle grated Parmesan, cover with foil and bake in the oven for at least 45 minutes.
  5. Uncover the foil and bake for another 15 minutes until the top is golden brown.

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