Southwest Potato Gratin

Overall Recipe Rating
Southwest Potato Gratin
5 votes, 4.60 avg. rating (91% score)

Difficulty: Intermediate

Preparation Time: 30min

Yields: 8 Servings

Total Time: 1hr 30min

  • 4 large Sweet Potatoes, peeled
  • 2 Garlic Cloves, smashed
  • 1 tbsp. pureed Chipotle
  • 11/2 cups Milk
  • 11/2 cups Heavy Cream
  • 2 tbsp. Honey
  • Kosher Salt
  • Freshly Ground Pepper

This Southwest potato gratin recipe is a beautiful Southwestern play on a classic French favorite: Sweet potato gratin, a favorite of mine in the fall and winter. Sweet potato with a hint of honey and chipotle, baked in a garlic cream sauce. You’ll become addicted immediately!


In a saucepan on medium-high heat, combine garlic, chipotle, milk, cream, honey, salt, pepper. Bring to a boil, reduce heat, and simmer. Let steep for 15-20 minutes, then strain cooking liquid into a measuring cup. While the cream and milk mixture heats/steeps, slice sweet potatoes on 1/8 inch setting on a mandolin.

Butter a 9×13 baking dish, and pour enough liquid to cover the bottom. Add layer of potato, then add liquid, and repeat until all the potato is gone. Do not add all of the liquid if it’s not needed; press on the potatoes as you layer them, to keep liquid on top. Bake at 400F until tender (use a cake tester), for about 45-60 minutes.