Ever stared at a pile of sweet potatoes and thought… eh, what else do I even do with these? That’s literally me every cold Saturday. So here’s my absolute favorite fix: Sweet Potato and Fresh Goat Cheese Gratin. Friends rave about it. And if you’ve ever needed a reason to eat more cheese, this is seriously the one. I’ll walk you through the hows, whys, and plenty of what-ifs, ‘cause—let’s be real—we’re all just trying to get dinner on the table with less fuss and more flavor. Plus, I’ve wrangled all the tidbits about making it ahead, cheesy swaps, and extra sweet potato ideas because you know I never skip snack talk. 
What is a Gratin?
Okay, so first—what even is a gratin? If you’ve never made one, let me clear it up real quick. Basically, gratin just means layered veggies (or sometimes pasta or, heck, whatever uses up leftovers) baked with a bit of cream and a bunch of cheese until it’s bubbly, crispy, and borderline ridiculous. It’s that comfort food everyone fights over at potlucks.
But the best part? You don’t have to be fancy. I usually channel “cozy up at home” vibes instead of “five-star restaurant” perfection. The sweet potatoes get creamy and soft. The goat cheese kind of sneaks into all the nooks and crannies, so you taste it in every forkful—like a savory surprise. One time, my neighbor said she’d trade all her mashed potatoes for this dish at Thanksgiving. Not that I’m keeping score, but… that’s a win in my book.
Let’s not forget: it’s wildly forgiving. Forgot to slice the potatoes thin? Not the end of the world. Burnt the edges a smidge? Adds personality. So, basically, it’s my kind of cooking. 
Can the Sweet Potato Gratin be made ahead?
Short answer: yes. Long answer: I’d be shocked if you couldn’t. Making food ahead is—that’s my jam, especially if people are coming over, or you just don’t want to pull a full-on chefy move after a long workday. Prep the gratin up until the baking step, cover it with foil, and pop it in the fridge. It can chill (literally and figuratively) for up to 24 hours.
Now, when you’re ready to bake, pull it out while the oven preheats so you don’t shock your dish from icebox to hotbox. And if you’re worried about soggy potatoes (no thank you!), sprinkle a bit of extra cheese over the top before the final bake. Or do what my cousin does and reheat leftovers in a hot pan—crispy bits are heavenly.
“I prepped mine the night before Friendsgiving, and it actually tasted *better* the next day. No joke—just add ten minutes to the bake if it’s starting cold.”—Sarah, from my book club.
What other cheeses can you use for Sweet Potato Gratin?
Here’s the scoop—sometimes goat cheese just ain’t an option (out of stock, forgot at the store, allergic friend, etc). So what about swaps? I’ve tested my fair share, and here’s what I found out.
Cream cheese brings the same tang but is smoother, almost dessert-like (yes, really). Feta gets you salty and crumbly with a Greek kick. Gruyère or Swiss are classic if you’re craving more melty goodness; those have a nutty flavor that somehow pairs perfectly with sweet potatoes. Once, I went rogue and tossed in shredded cheddar—no regrets. My friend in Louisiana throws in crumbled blue cheese for some wild flavor, so honestly? The only limit is your taste buds here.
Don’t be afraid to mix a couple of leftovers either. I combined a sad little chunk of brie with feta once and the result was kinda awesome. So—cheese roulette time, maybe?
Tips for sweet potato gratin
Not gonna lie—gratin is easier than it looks, but a couple of smart moves make all the difference. If you’re a “wing it in the kitchen” sort (I am! Most days…), try these to avoid rookie mistakes.
First, slice those sweet potatoes THIN. Not paper-thin, but, like, tortilla chip thin. This helps them cook evenly.
Don’t drown the dish in cream or milk. Too much liquid and you’ll end up with more soup than gratin, which—eh, not ideal.
Always salt each layer a little. Trust me, you can’t fix bland potatoes later.
If you want that brown, crispy top, uncover the gratin for the last ten minutes.
Trust me, you’ll appreciate these tiny tweaks. Nothing fancy, just real kitchen wisdom passed down by accident after a few not-so-great attempts.
More Savory Sweet Potato Recipes
Now, I get it—sometimes you want to mix things up or use up that potato haul. Sweet potatoes are like the ultimate chameleons. Here are some ways I spice things up:
- Toss slices with olive oil, garlic powder, and smoked paprika, then roast for spicy chips.
- Make sweet potato hash with whatever veggies are in your fridge—breakfast for dinner, anyone?
- Stir cubes into chili for sweet, earthy bits (kids actually like this, surprisingly).
- Serve mashed sweet potatoes topped with crispy bacon bits, because why not?
Honestly, they never let me down. Every idea is a legit excuse to keep a bag (or five) in your pantry all winter.
Common Questions
Q: Can I use regular potatoes instead of sweet potatoes?
A: Totally. Go for white, red, or Yukon Gold. Sometimes people even mix half and half.
Q: Do I have to peel the sweet potatoes?
A: Nope, but I usually do for extra creaminess. The skins are fine if you scrub them really well.
Q: How long does this keep in the fridge?
A: About three days, tightly covered. Reheat in the oven for best results.
Q: Is this gluten free?
A: Yup! Just check your cheese and cream to be safe. Some brands sneak in weird stuff.
Q: Can I freeze leftovers?
A: Sure thing, but the texture may get softer. I usually eat mine before that happens, though.
Honestly, You Need to Try This
If you made it this far, you probably get it—Sweet Potato Gratin is the answer to your dinner rut, picky eaters, or your next family feast. Mix up the cheese, make it ahead, experiment with toppings. There’s really no way to mess this up (unless you skip the cheese—don’t do that). Seriously, try it for a holiday or just, I dunno, a Tuesday, and see if your crew starts raving too. You can also check out recipes like this awesome Sweet Potato Gratin or a double-whammy Two Potato Gratin with Herbs and Goat Cheese if you’re feeling adventurous. You’ll wish you tried it sooner, honestly. 
Sweet Potato Gratin
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Thinly slice the sweet potatoes using a mandoline or sharp knife.
- In a baking dish, layer the sweet potato slices, salting each layer as you go.
- Crumble goat cheese over each layer.
- Pour the heavy cream evenly over the top.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, until the top is crispy and golden.