Sweet Potato Gratin



  • 2 teaspoons olive oil
  • 1 cup fresh whole-wheat breadcrumbs
  • 1/4 cup chopped pecan halves
  • 4 garlic cloves, minced and divided
  • Cooking spray
  • 1 1/2 pounds peeled sweet potatoes, cut into 1/4-inch-thick slices
  • 2 pounds peeled Russet potatoes, cut into 1/4-inch-thick slices
  • 1 1/4 cups half-and-half
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme leaves


1. Preheat oven to 425°. Heat oil in a medium nonstick skillet over medium-high heat; add breadcrumbs, pecans, and half of garlic. Cook mixture until crumbs are golden (about 5 minutes), stirring well. Remove from heat; set aside. Coat an 8- x 8-inch baking dish with cooking spray; arrange potato slices in dish, alternating between sweet and Russet. Combine half-and-half and next 5 ingredients (through thyme) in a small bowl. Stir in remaining half of garlic; whisk well. Pour half-and-half mixture over potatoes in dish. Cover dish tightly with foil; bake in middle of oven 45 minutes to 1 hour or until potatoes are tender.

2. Remove foil; discard. Sprinkle breadcrumb mixture evenly over potatoes; return to oven. Bake until crumbs are crispy, liquid is bubbling and reduced, and potatoes are tender (about 8 minutes). Let stand at least 15 minutes; serve.

    Prep: 20 minutes; Cook: 58 minutes; Total Time: 1 hour and 18 minutes.
  • Yield: 8 servings (serving size: 2/3 cup)

Nutritional Information

Calories per serving: 260
Fat per serving: 8g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 6g
Carbohydrate per serving: 43g
Fiber per serving: 5g
Cholesterol per serving: 14mg
Iron per serving: 1mg
Sodium per serving: 261mg
Calcium per serving: 76mg

Good to Know

Sweet potatoes are not only delicious – they’re loaded with vitamins and dietary fiber.  Cholesterol-lowering pecans are an added bonus.