Light Sweet Potato Gratin

Light Sweet Potato GratinLooking for new ways to make dishes I like but in a lighter version, I came across this gratin recipe (in French) and decided to give it a try. What I liked about this gratin is that its lightness makes it a dish you can also easily throughout the whole year; even when temperatures rise and you don’t want to eat something too heavy. In my version of the recipe I used sweet potatoes instead of regular ones as they deliver more nutritionally. What I liked about this recipe was its consistency, the potatoes just melted in my mouth. Also, as I can be a little lazy, I loved how you just throw everything in a baking dish and the oven basically takes care of the rest.

Light Sweet Potato Gratin Light Sweet Potato Gratin


Light Sweet Potato Gratin


Recipe for 4

Prep time: 20 min

Cook time: 50 min



1 kg peeled sweet potatoes

2 dl milk (eventually more if needed)

150 g low fat cream cheese

Salt and pepper

A small pinch nutmeg

1-2 garlic cloves

Butter to grease baking dish

50 g grated cheese (I used Gruyere)



Heat oven at 170° C

Thinly slice the potatoes using a slicer or a knife.

In a bowl mix the milk and the cream cheese together and add salt, pepper and nutmeg. Pass the garlic cloves through a garlic crusher, add them to the bowl and mix again.

Grease a baking dish with the butter and arrange the potatoes in layers. Pour on top the cream cheese and milk mix. Because the sweet potatoes tended to curl up, I covered the gratin with oven paper and put a small lid on it (another type of weight works as well).

Bake for 25 min in the middle of the oven, remove the lid and paper and sprinkle the grated cheese on top. If the gratin looks a little dry add a little more milk. Bake for another 25-30 min uncovered. Once the top has a nice brown colour and the sweet potatoes are nice and soft remove from the oven and serve.


4 thoughts on “Light Sweet Potato Gratin

  1. This looks like a great dish of sweet potatoes. I, too have a sweet potato au gratin recipe coming up in several weeks but I’m afraid we’re on opposite sides of the spectrum. Yours is a healthy, low-cal dish and mine, well … there’s nothing low-cal about mine. I’ve pinned your recipe for everyday suppers will and save mine for the holidays. 🙂

    • That’s a nice coincidence!I see we have similar ideas and opinions on what food to serve when. I’m sure your version of the sweet potato gratin is perfect if you want to impress your guests, my version is to stay more or less fit 😉 – Sorry it took me so long to answer.

  2. nice recipe Fanny + every now and again I “re-train” myself to cook in a healthier way and I have always found it a very useful exercise (it is very easy to go overboard with oil and butter for instance, in every day cooking) + I recommend a splendid book about cooking healthy stuff:it is called A new Way to Cook, by Sally Schneider, published over ten years ago, I think. It is really a wonderful, useful book full of ideas and techniques – check out a quick review here (u have to scroll down a bit)

    + I found yr blog last year whilst looking for carrot cake recipes – lots of nice things here
    ciao, stefano

    • Hi Stefano, thanks for stopping by! Hehe, I find myself regularly re-programming my ‘healthy’ diet, my downfall rather than adding too much oil or butter, is cheese and sometimes chocolate… which is a little stereotypical of my country 😉
      Thanks for the suggestion, I’m always interested in cookbooks, this is really a category I especially listen to suggestions, I’ll look it out.
      I just visited your blog, really nice and original recipes!

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