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    Home » Holidays » Sweet Potato Gratin with Gruyère and Prosciutto

    Sweet Potato Gratin with Gruyère and Prosciutto

    Last updated February 3, 2023. Originally posted October 9, 2020 By Jenny Skrapaliori-Graves. 22 Comments.

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    This amazing sweet potato gratin has fresh herbs, lots of gruyère cheese, and prosciutto. Its sweet and savory flavors are perfect for the holidays.

    A baking pan with sweet potato au gratin and two gold serving utensils.

    My favorite holiday dishes are always au-gratins and stuffing. Don't really care for the turkey as long as I have those two. Like everyone, I wait all year for the holiday dinner when all my favorites are gathered together on the table.

    My love for sweet and savory notes makes this au-gratin is the best of both worlds. It is definitely more savory than your traditional, marshmallowy sweet potato casserole. It pairs really well with the traditional Greek turkey stuffing.

    Close up of sweet potato au gratin with prosciutto and fresh herbs on top.

    Are sweet potatoes au-gratin the same as scalloped sweet potatoes?

    Well, I think they are very close, like sisters 🙂 The difference between scalloped sweet potatoes and sweet potatoes au-gratin is whether you use grated cheese or not. Potatoes au gratin has cheese, and scalloped sweet potatoes do not; they use heavy cream or milk. Also, scalloped potato slices tend to be thicker than au-gratin.

    A baking pan with sweet potato au gratin and a gold serving utensil and a piece served on a green plate.

    How to make this au-gratin

    This sweet potato casserole has lots of grated Gruyère cheese and prosciutto cubetti. I wanted to use prosciutto in this recipe because I love it so much. It usually comes very thinly sliced and is hard to cut into small uniform pieces. Prosciutto cubetti came to the rescue. It is pre-cut into perfectly sized pieces that are thick enough and ideal for this dish. Prosciutto cubetti is widely available in grocery stores and supermarkets.

    I lightly simmer heavy cream with minced garlic, cloves, fresh herbs, and nutmeg to use between the layers of cheese and sweet potatoes. While the cream simmers, it fills the whole house with the most delicious aroma that reminds me of Christmas custard.

    Ingredients

    • Sweet potatoes
    • Gruyère cheese
    • Prosciutto cubetti
    • Butter 
    • Heavy cream
    • Fresh sage and thyme
    • Cloves
    • Garlic
    • Ground nutmeg
    • Eggs 
    • Sea salt
    • Freshly ground pepper

    Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

    Sauce pan with cream, fresh herbs and spices.

    Heat oven to 400 degrees.

    In a medium pot, bring cream, a few sage leaves, cloves, a couple of thyme sprigs, minced garlic, ground nutmeg, and a pinch of salt to a simmer. Simmer until reduced a little, about 10 minutes. When the cream mixture is ready, pour it thru a sieve to strain herb sprigs and cloves.

    Eggs being beaten and adding cream to them.

    In a large bowl, lightly whisk the eggs. Slowly pour the cream into the eggs. Keep whisking while pouring. Mix well. Set aside.

    Four images. One, a buttered pan. Two, the pan with a layer potatoes and egg, cheese, herbs, prosciutto mix. Three, similar layer as two. Four, final layer of potatoes, cheese, egg and prosciutto.

    Butter a 10.5" X 7.5" baking pan or gratin dish. Sprinkle some grated cheese all over the bottom of your pan. (Image 1)

    Place a layer of potatoes in the pan, slightly overlapping as you go. Sprinkle a pinch of salt and freshly ground pepper over sweet potatoes. Pour ⅓ of the egg mixture. Top potatoes with about ⅓ cup Gruyère and 1 tablespoon of prosciutto cubetti. (Image 2)

    Repeat with another layer of potatoes, a small pinch of salt and freshly ground pepper, and ⅓ egg mixture. Top again with another ⅓ cup cheese and 1 tablespoon of prosciutto cubetti. (Image 3)

    Top with the last layer of potatoes, a small pinch of salt and fresh ground pepper, and the remaining egg mixture. Top again with ⅓ cup gruyère and 1 tablespoon of prosciutto. (Image 4)

    Cover with a buttered foil sheet and bake until potatoes are tender about 40 minutes.

    A half baked sweet potato au gratin before going back to the oven.

    Remove foil, sprinkle top with remaining grated Gruyère.

    Bake until nicely browned and bubbling for 25-30 minutes.

    A sweet potato casserole and two serving utensils.

    You may also like:

    • This sweet potato dish pairs really well with my Greek turkey stuffing.
    • This incredible sweet potato moussaka is a twist on the famous Greek dish.
    • This Greek cheese pie – tiropita has simple ingredients and is guaranteed to be a hit.

    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

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    A sweet potato casserole

    Sweet Potato Gratin with Gruyère & Prosciutto

    by Jenny | The Greek Foodie
    A rich, cheesy, sweet potato gratin with sage and thyme is sweet, savory & perfect for Thanksgiving.
    4.93 from 13 votes
    Print Recipe
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 1 hr 10 mins
    Course Dinner, Holidays
    Cuisine International
    Servings 8
    Calories 443 kcal

    Ingredients
      

    • 6 medium sweet potatoes Sliced into ⅛-inch-thick rounds.
    • 3 tablespoons butter softened
    • 1.5 cups grated Gruyère cheese
    • 4 oz prosciutto cubetti
    • 2 cups heavy cream
    • 3 tablespoons fresh sage chopped
    • 1 teaspoon ground nutmeg
    • 1 tablespoon fresh thyme leaves
    • 3-4 cloves
    • 4 garlic cloves minced
    • 3 eggs lightly beaten
    • salt
    • freshly ground pepper

    Instructions
     

    • Heat oven to 400 degrees.
    • In a medium pot, bring cream, a few sage leaves, cloves, a couple of thyme sprigs, minced garlic, ground nutmeg, and a pinch of salt to a simmer.
      Simmer until reduced a little, about 10 minutes.
      When the cream mixture is ready pour it thru a sieve to strain herb sprigs and cloves.
    • In a large bowl, lightly whisk the eggs.
      Slowly pour the cream into the eggs; keep whisking while pouring. Mix well. Set aside.
    • Butter a 10.5" X 7.5" baking pan or gratin dish.
      Sprinkle grated cheese all over the bottom of your pan.
    • Place a layer of potatoes in the pan, slightly overlapping as you go.
      Sprinkle a pinch of salt and freshly ground pepper over sweet potatoes.
      Pour ⅓ of the egg mixture—top potatoes with ½ cup Gruyère and 1 tablespoon of prosciutto.
    • Repeat with another layer of potatoes, a small pinch of salt and freshly ground pepper and ⅓ egg mixture. Top again with ½ cup Gruyère and 1 tablespoons of prosciutto.
    • Top with the last layer of potatoes, a small pinch of salt and fresh ground pepper, and the remaining egg mixture. Top again with ½ cup Gruyère and 1 tablespoon of prosciutto cubetti.
      Cover with a buttered foil sheet and bake until potatoes are tender, about 40 minutes.
    • Remove foil, sprinkle top with remaining grated Gruyère.
      Bake until nicely browned and bubbling for 25-30 minutes.
      Let au-gratin cool a little and serve.

    Notes

    Nutritional Info – Please keep in mind that nutritional information provided is only an estimate and can vary based on products used.

    Nutrition

    Calories: 443kcalCarbohydrates: 15gProtein: 13gFat: 37gSaturated Fat: 22gCholesterol: 185mgSodium: 263mgPotassium: 304mgFiber: 2gSugar: 3gVitamin A: 9425IUVitamin C: 4mgCalcium: 384mgIron: 1mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Sweet Potato Gratin with Gruyère and Prosciutto
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    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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