Sweet Potato and Yukon Gold Bake
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Festive crispy baked sweet potatoes and yukon gold potatoes on a bed of caramelized onions. Perfect for a holiday side!
Photography Credit:Elise Bauer
Looking for a special holiday side? Here’s a festive dish that alternates the flavors and colors of vibrant sweet potatoes with buttery yukon gold potatoes, all sitting on a bed of caramelized onions.
I actually started out to make a gratin, more in the spirit of our gruyere potatoes, perhaps with a breadcrumb topping. But as I experimented with the recipe, the wonderful flavors of the sweet potatoes and potatoes seemed to get lost in the rich toppings.
So the toppings got chucked in favor of a more naked gratin, the un-gratin. The gratin without the gratin part. A rainbow hasselback sweet potato and potato bake.
It’s so pretty! I found a big beautiful purple sweet potato at the market that contrasts beautifully with the garnet yam and yellow yukon golds. Sweet potatoes come in many shades, so pick a variety.
Sweet Potato and Yukon Gold Bake Recipe
Look for sweet potatoes that are small in diameter, long, and uniform in shape.
Going vegan? Swap out the butter in step 3 with olive oil.
- 2 tablespoons extra virgin olive oil
- 4 cups sliced onions (1/8 to 1/4-inch slices)
- 1 teaspoon fresh thyme, minced
- 1/2 teaspoon salt
Sweet Potatoes and Yukon Golds:
- 2 pounds of sweet potatoes, mixed in color if available, peeled and sliced into 1/8-inch thick rounds
- 2 pounds Yukon Gold potatoes, peeled, and sliced into 1/8-inch thick rounds
- 2 tablespoons melted butter
- 1 teaspoon of salt
- 1/4 teaspoon black pepper
- Sprigs of fresh thyme
1 Caramelize the onions: Heat olive oil in a large, thick-bottomed pot on medium heat. Add the sliced onions, toss to coat, lower the heat to medium low and cover. Let cook for 15 to 20 while you are slicing the sweet potatoes and yukon golds, stirring occasionally, until completely softened.
Then increase the heat to medium high and cook uncovered until golden brown. Remove from heat and stir in salt and thyme.
2 Peel and slice all of the sweet potatoes and yukon golds. Try to make them uniform in size.
Place the slices in a bowl of water while you are prepping them to prevent them for discoloring. If using purple sweet potatoes, keep the slices in a different bowl of water (the color bleeds).
Drain the slices, place them in a bowl.
3 Line baking dish with onions, sweet potato and potato slices: Place the caramelized onions in an even layer over the bottom of a 9x12 rectangular or oval casserole dish.
Arrange slices of sweet potatoes and Yukon Gold potatoes in rows on top of the caramelized onions.
Brush with melted butter, sprinkle with salt and pepper.
4 Cover with foil and bake in a 400°F oven for 45 minutes, until the potatoes are cooked through.
5 Remove foil, bake uncovered for 15 minutes more, until the edges are crispy and browned.
Sprinkle with a little more salt and pepper. Garnish with sprigs of fresh thyme. Serve immediately.
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- 1 1/4 pounds Yukon Gold potatoes (3 to 4 medium), peeled
- 1 1/4 pounds sweet potatoes (2 medium), peeled
- 6 tablespoons unsalted butter, melted
- Coarse salt and freshly ground pepper
Preheat oven to 425 degrees. Cut Yukon Gold and sweet potatoes into 1/8-inch-thick slices with a handheld slicer or sharp knife, keeping potato varieties separate.
Brush an ovenproof 9- or 10-inch nonstick skillet with some butter. Starting in center of pan, arrange about 20 Yukon Gold slices, slightly overlapping, in a circular pattern, covering surface. Brush with butter and generously season with salt and pepper. Make next layer with sweet-potato slices brush with butter and season. Repeat, alternating colors. Drizzle remaining butter on top of potatoes.
Cook potatoes over medium-high heat until butter vigorously bubbles in pan, about 4 minutes. Transfer to oven and bake 30 minutes. Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more. Remove from oven, and run a heatproof flexible spatula around edges of potatoes to loosen. Let cool carefully invert onto a plate, cut into wedges, and serve.
Simple and delicious. Cut the amount of salt in half.
I've never been a fan of the traditional sweet potato recipe so I decided to give this a try at Thanksgiving. Absolutely was a big hit. It's a "rich" tasting treat and will serve several people. We had four generations there and everyone loved it! It's on my list for future family gatherings!
A family favourite! Just made it for Easter at the request of my 17 year old son. So delicious, just takes a bit of preparation and assembly time. I tend to bake it a bit longer while it's covered (about 15 minutes) and about 5 minutes longer uncovered. I'm not a big potato fan, but I do love the taste of this dish!!
Made this for Christmas dinner, 2012. Delicious! I added a caramelized onion, since it seemed like a good idea--it was! It bubbled over & made a mess in the oven, so I'll try to remember to put something underneath to catch spills the next time.
This was a clear winner of all the food I cooked on Christmas day. It was spectacular. I couldn't find "Yukon Gold" potatoes at the store, so bought red-skinned and white "Jersey" sweet potatoes instead. That seemed to work fine. The baking dish was too shallow, however, and I did get lots of spillage in the oven.
Everyone loved it! I baked the dish off up until the whipping cream i finished it off the next day right before dinner i added a little shredded cheese and baked it! It was very tasty everyone really loved it! Will make it again maybe next christmas!
Made this for Thansgiving. It's full of flavor and very easy to make. I did substitute chicken stock for the milk and finished with the cream.
Good recipe I made it twice. second time added a caramelized onion and that works. Can use other potato combinations. mess around try yams or sweet potatoes but add the onion the recipe needs the flavor.
Prepared this last night to serve with porkchops and buttered green beans. This was delicious. Savory with just a bit of sweetness from the yam. I was apprehensive that the yam would be overwhelming, but it wasn't at all. I halved the recipe and used 3/4 skim and 1/4 cream for main cooking and all cream for finishing. I will definitely make this again.
I loved the gratin, though I did make some changes. I used 1% milk and added a bay leaf and some juniper berries to the infusion. I also forwent the cream and used 3/4 of a small container of mascarpone whisked into the hot milk mixture before I poured it over. It was so velvety and rich, in the right way. Such a nice alternative to your everyday gratin.
I upped the garlic to two cloves and only used one teaspoon of salt and it was delicious. I didn't have thyme leaves so I used 1 tsp of ground thyme and it was a perfect swap. I didn't really weigh my potatoes either - I just used one large sweet potato and two big baking potatoes and it was the right amount to fill a 10-inch cast iron skillet. I used the same amount of liquid as the recipe calls for. Next time I'll use the lower fat varieties but this certainly was delicious!
DONT USE 1 TBSP OF SALT. 1 tsp is already overkill. I used 2/3 tsp and found it too salty. I also used saffron & paprika instead of thyme, and it was quite tasty. Super velvety and creamy. AND I used 1% milk, 1 tbsp of butter, and a bit of half-and-half as drizzle. I'm a fan of full-cream desserts and soups, and this didn't need to be any creamier.
Good. Made it with 2% milk and half/half instead of whole milk and whipping cream still very tasty, just not as rich. Like others, I upped the garlic. I also sauted some sliced crimini mushrooms, thinly chopped onion, and more garlic in butter until golden beforehand, then topped the potatoes with it before adding the milk. Added more complexity to the flavors.
Great recipe - I used soy milk instead of regular milk but did use half-and-half for the cream. I pureed the leftovers and left-over baked squash with more soy milk and vegetable broth, added some curry, and had great soup for lunch. I would definitely make this again!
Fabulous recipe. I made this for Thanksgiving this year and it was a big hit. I baked it a few hours ahead of time at home and wrapped the baking dish in towels to keep in the warmth. It traveled well and was still hot 3 hours after coming out of the oven! The sweet and savory combination works well. The only drawback is that it is REALLY rich with all the milk, cream, and butter.
I loved this recipe. It came out perfect. It can also be made for two. I just reduced all the ingredients to 1/4 of the original recipe. I still used the suggested cooking time. Thanks for this wonderful recipe.
Very good and easy to make. I would definitely make it again. I might use just Yukon Gold potatoes.
This was rich and flavorful and definitely matched the holiday move. However, something was off for us with the proportions and timing. We sliced the potatoes very thin using a food processor, and perhaps thinner than intended? It cooked faster than expected, so we took it out of the oven early. The sweet potatoes ended up somewhat disintegrated. And we had too much liquid left in the pan in the end, even though everything was cooked through and brown on top.
I really liked this. Made it for Thanksgiving and it was a hit. A few modifications: I made a smaller portion, but used as much liquid as in recipe (1.5 cups skim milk + .5 cups cream). Used 3 cloves of garlic, fresh sage, and a bit more salt and pepper than recommended. Followed the advice of someone else below and layered yukon gold, then sweet, then another layer of yukon gold. Cooked uncovered entire time. YUMMY!
Great recipe with some mods. I cut the sweet potatoes altogether. I used Skim milk, added white extra sharp cheddar (about 1 cup). I layered the potatoes and cheese (two layers each). I held out the garlic and the nutmeg from the milk mixture and added it to the cream. I also upped the garlic to three cloves. Finally, I did not cover it at anytime during the cooking time. Was a beautiful, crunchy golden brown. Very well received. Will make again.
Made this with Christmas dinner and would never make again. Just was not a nice combination of flavors, bland appearance, and no one really liked it.
This was very enjoyable, though probably not my favorite potatos au gratin ever. I followed the recipe exactly & can't think of any changes that I would make to it.
Very impressive dish. My husband brought it to a work party and it was a huge hit. The one thing I will do differently next time is slice the potatoes a bit thicker to prevent them from falling apart when serving.
Cooking Yukon Gold Baked Potatoes
High heat helps brown and crisp baked potatoes, so cook them at 425 degrees Fahrenheit on a lightly greased baking tray with some space between them. Russet potatoes are often baked directly on the oven racks, but Yukon Golds don't have a hearty enough skin for this. They need about 25 to 30 minutes to get soft in the center, which you can test by sticking a fork in them. Flip them halfway through for even cooking.
To serve, cut the baked yellow potatoes in half lengthwise – most of but not all the way through – and unfold them. Some tasty topping options include:
- Sour cream
- Shredded cheddar cheese
- Chopped chives
- Bacon crumbles
Scalloped Yukon Gold and Sweet Potato Gratin
This scalloped yukon gold and sweet potato gratin is stunningly delicious. The savory flavors, the melty cheese, and the perfectly tender potatoes make this dish a family favorite. In fact, it is high on my list of favorite potato casseroles ever.
I’m excited to be here today to share with you this delicious scalloped potato gratin recipe. This recipe is unique in that it uses yukon gold AND sweet potatoes. That and the combination of fresh herbs really makes this dish stand out in the flavor department.
I know some people don’t care for sweet potatoes in those sweet casserole-type recipes. With the exception of these sweet pecan yams I posted earlier this month, most of those are big no-no’s on my taste buds as well.
But savory sweet potato recipes have my heart completely. There’s just something about the sweet and the savory combination that really speaks to my soul.
The first time I tried this dish was this past July. After spending a week up at girl’s camp with dozens of 12 to 17-year-old girls, I was running off adrenaline after four sleepless nights. I was completely drained. When I dragged my tired self home, I crashed on the couch for the rest of the afternoon, literally unable to do anything. My good friend Carolyn R. (a.k.a. my angel of mercy) came by that evening and brought us dinner, including this potato gratin and some delicious roast chicken.
Honestly, any food that I didn’t have to make that day would have been a welcome sight. I was so exhausted. But oh my friends, when I tasted these potatoes I was completely smitten.
Days after it was scarfed up, I could not get this dish out of my mind. Seriously the flavor is so unforgettably delicious. I begged Carolyn for the recipe, which she graciously obliged. And I’ve been making it ever since.
I’ve adapted the recipe slightly (after many, many times of making it) in order to simplify it and make it more accessible. And I can’t wait for you to try it. It’s a winner for sure.
The fresh herbs are my most favorite way to make this dish. Thankfully they are readily available in most grocery stores, if you are not fortunate enough to have them growing in your backyard. I’ve also included a variation with dried herbs, but the fresh herbs really make a difference.
For an explanation of the difference between sweet potatoes and yams, head on over to the sweet pecan yams post where I totally divulged my deepest disappointments after learning the truth. The bottom line is, you will want to use red-skinned sweet potatoes (known as “yams” in most grocery stores) for this recipe. I’m sure any type would work, but the red-skinned yams are what will create the lovely color contrast.
When I’m out of cream, I use a combination of whole milk and evaporated milk. It works well, but the cream gives this dish a richness that I prefer.
The recipe calls for Gruyère cheese, which I had honestly never even heard of before making this dish. I couldn’t find Gruyère cheese at my local grocery store, but I was able to find it at Trader Joe’s. If you can’t find it, you can substitute a high quality Swiss cheese. I recommend using freshly grated cheese (rather than the pre-grated stuff) so it melts a little smoother. The Gruyère cheese has a bit stronger, more profound flavor, and seems to melt a little better.
This dish is simple enough to make for dinner any night of the week. You can prep it up to 8 hours in advance of baking. It is perfect served alongside this Slow Cooker Rotisserie Chicken or this Easy Roast Beef. But it’s also special. It would make a perfect side dish to a holiday meal – Thanksgiving, Christmas, Easter, you name it.
Okay my friends, I’d love to hear what you think about this recipe. It has become one of our favorites, for sure.
Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
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. 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. Let stand 10 minutes serve.
- 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.
Yukon Gold and Sweet Potato Gratin
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.
How would you rate Yukon Gold and Sweet Potato Gratin?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
- 1 pound all-purpose potatoes, preferably Yukon Gold (2-4 medium), scrubbed
- 1 pound sweet potatoes, (about 2 small), scrubbed
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon paprika
- Salt & freshly ground pepper, to taste
Position rack in upper third of oven preheat to 450 degrees F. Coat a baking sheet with cooking spray.
Cut each potato lengthwise into 8 wedges. Cut sweet potatoes into wedges about the same size. Place potatoes and sweet potatoes in a large bowl and toss with oil, paprika, salt and pepper.
Spread the potatoes and sweet potatoes on the prepared baking sheet and roast for 20 minutes. Loosen and turn roast until golden brown, 10 to 15 minutes longer. Serve immediately.
Sweet & Yukon Gold Potato Au Gratin Skillet
For years I thought that I didn’t like sweet potatoes. Honestly, I don’t when they are covered in brown sugar, cinnamon or marshmallows but I love them cooked savory style. To get my family to eat them I decided to combine two different kinds of potatoes. The combination of both sweet and Yukon Gold potatoes was perfect. Plus, I really loved the contrast of colors and layers they made. It is such a beautiful and delicious side dish. It can be served all year long but I find that in the fall it seems to be extra wonderful.
Here are more fabulous side dish recipes…Roasted Melting Potatoes, Mexican Street Corn Skillet, and Broccoli Salad with Poppy seed Dressing.
I of course used the cast iron skillet that my parents gave me. It didn’t always look this great, so if you want to know how to season your cast iron be sure to check out this post. Once the oven was preheated, I added the skillet for a few minutes. Then added the butter just to melt it and removed it from the oven.
Then I added the garlic and stirred it into the butter to make sure it was evenly distributed.
From there it is just a matter of layering. I started with a layer of sweet potatoes and then a layer of Yukon Gold potatoes. Be sure to season each layer with salt and pepper. Potatoes take a lot of seasoning.
I also like to add Parmesan cheese to every other layer for an extra cheesy flavor.
Once all of the layers were finished and seasoned, pour the heavy cream mixture evenly over the potatoes. Add a little more Parmesan cheese and cover with foil. Bake for 40 minutes covered and then remove foil and bake for an additional 15-20 minutes.
The finished product is a tender and fabulous side dish that would go perfectly with almost anything.