About the Recipe
Looking for a cozy, delicious side dish for your next family gathering or holiday meal? This Swiss Alpine Sweet Potato Gratin with Hazelnuts, Gruyère, and Thyme puts a flavorful twist on the traditional French tian, perfect for lovers of Swiss cuisine or anyone wanting to try something new. Combining sweet potatoes with the nutty richness of Gruyère and the crunch of toasted hazelnuts, this gratin is the ultimate comfort food, perfect for fall or winter.
Ingredients
1.5 kg sweet potatoes, peeled and thinly sliced (I used 3 large potatoes)
1/3- 1/2 cup unsalted butter, melted, divided
2 tsp grated fresh ginger
2 tbsp maple syrup
1 tsp smoked paprika (or to taste)
1 tbsp fresh thyme, finely chopped
1/2 cup toasted hazelnuts, roughly chopped
3/4 cup Gruyère cheese, shaved
1/3 cup breadcrumbs (preferably homemade or panko)
Salt and pepper, to taste
Preparation
What is a Gratin?
A gratin is a classic cooking technique often associated with French cuisine. The term “gratin” comes from the French word gratter, meaning "to grate," referring to the grated cheese or breadcrumbs that are typically sprinkled on top of the dish before baking. A gratin is typically made by layering ingredients in a shallow dish, often with a creamy or cheesy component, and finishing with a golden, crispy topping thanks to breadcrumbs, cheese, or both.
What Makes a Gratin Special?
The hallmark of a gratin is the crispy crust that forms on the top as the dish bakes. Whether you’re making a potato gratin, a vegetable gratin, or even a pasta gratin, the top layer should have a crunchy, browned texture that contrasts beautifully with the creamy, tender ingredients beneath. This combination of soft and crisp textures is what makes gratins such a comforting and satisfying dish.
Variations of Gratin
While potato gratin (also known as gratin dauphinois) is one of the most well-known versions, a gratin can be made with many different ingredients, including vegetables, meats, and seafood. In this Swiss Alpine Sweet Potato Gratin, the sweet potatoes are layered with rich Gruyère cheese, toasted hazelnuts, and fresh thyme, then topped with breadcrumbs to create that signature crispy top.
Gratin in Swiss Cuisine
In Swiss cuisine, gratins often feature local ingredients like Gruyère cheese and Emmental cheese, both of which melt beautifully and create that golden, bubbling top layer. These cheeses provide a nutty, savory flavor that perfectly complements the starchy vegetables used in gratins, such as potatoes, parsnips, or sweet potatoes, making them a popular choice for cozy winter meals or holiday gatherings.
What are the key ingredients in a sweet potato gratin?
Sweet Potatoes: Rich in vitamins and antioxidants, sweet potatoes are the star of this dish, offering both sweetness and a creamy texture when baked.
Gruyère Cheese: A famous Swiss cheese known for its nutty and slightly salty flavor, Gruyère melts beautifully, adding depth and richness to every bite.
Toasted Hazelnuts: Adding a crunchy texture and earthy flavor, hazelnuts perfectly complement the sweetness of the potatoes and the creaminess of the cheese.
Fresh Thyme: A classic herb in European cuisine, thyme enhances the dish with its subtle, aromatic flavor.
Breadcrumbs: Light and crispy, the breadcrumbs provide the perfect crunchy topping, making every bite a delightful contrast of textures.
Why choose Gruyère in your gratin?
Gruyère cheese is a key component in Swiss cooking and is often used in dishes like fondue, gratins, and quiches. Its smooth, melty texture makes it ideal for baked dishes, giving the Swiss Alpine Sweet Potato Gratin that signature cheesy goodness without overpowering the other flavors. When paired with toasted hazelnuts and thyme, Gruyère creates a complex yet comforting flavor profile that feels right at home in any cozy dinner setting.
Perfect for holiday meals and fall gatherings
This Swiss Sweet Potato Gratin is an excellent choice for your holiday table. The flavors of maple syrup, thyme, and Gruyère pair beautifully with roasted meats, making it the perfect side dish for Thanksgiving, Christmas, or even a cozy Sunday roast. The bright orange hue of the sweet potatoes also adds a warm and vibrant visual element to your meal.
Tips for the best sweet potato gratin
Use a mandoline to slice the sweet potatoes evenly, ensuring they cook at the same rate.
Grate your Gruyère fresh—pre-shredded cheese doesn’t melt as smoothly and lacks the full flavor.
Toast your hazelnuts lightly before adding them to the gratin. This brings out their natural oils and enhances the nutty flavor.
Make ahead: You can prepare the gratin up to a day ahead, refrigerate it, and bake just before serving.
Let's make the recipe!
Preheat the oven to 400°F (200°C).
Prepare the sweet potatoes: Use a mandoline to thinly slice your sweet potatoes (making sure to protect your fingers!!).
Layer the dish: Grease an 8-inch round baking dish. Arrange the sweet potato slices on their sides around the edge of the dish, creating a tight circle. Continue arranging the remaining slices toward the center, forming a rosette pattern.
In a bowl bowl, mix together half the melted butter with the grated ginger, maple syrup, smoked paprika, thyme, salt, and pepper.
Pour your butter mixture over the arranged sweet potatoes making sure you distribute it evenly.
Baking process: Bake for 45 to 55 minutes, brushing with the remaining melted butter every 15 minutes to keep the potatoes moist and allow them to develop a golden color.
Add the toppings: After about 30 minutes of baking, sprinkle the toasted hazelnuts over the top, then evenly spread the Gruyère cheese shavings over the dish. Finally, sprinkle the breadcrumbs evenly across the top.
Finishing touches: Continue baking until the sweet potatoes are fully cooked through, and the breadcrumbs and cheese are golden and crispy, about 15–20 more minutes.
Serve: Let the gratin rest for 5 minutes before serving to allow the flavors to meld. Garnish with a few extra thyme leaves if desired.
