To make sweet potato gratin with Italian sausage and spinach, layer 2 pounds of thinly sliced sweet potatoes with browned sweet Italian sausage, wilted spinach, Gruyère and a warm garlic-thyme cream sauce. Bake at 400°F for about 30 minutes until golden and bubbly, then broil for 2 minutes for a crisp, cheesy top. It serves 6 as a hearty side dish for Thanksgiving or as a complete meal on its own.
This recipe is sweet, savory and jam packed with flavor and nutrition. It makes a wonderful side dish or an excellent meal in itself. In this simple recipe sweet potatoes, gruyere cheese, Italian sausage, and spinach are topped with a garlicky cream sauce to create a delicious twist on the classic potato au gratin casserole.
What’s so great about sweet potatoes?
I love everything about sweet potatoes. For one, they are an excellent source of fiber, vitamins, and minerals and super rich in antioxidants that protect your body from free radicals. When it comes to flavor, sweet potatoes pair well with just about anything under the sun. These guys can be enjoyed with or without the skin and can be baked, boiled, roasted, fried, steamed, or pan-cooked. They are just so versatile!
What does Gratin actually mean?
One of our favorite family recipes is this because it is gratin style! GRATIN = CHEESE SAUCE and we are here for the garlicky goodness! Actually “Gratin” is derived from the French verb gratiner—to broil. The last part of this recipe is crucial because that is exactly what we will be doing to achieve that amazing crust on top.
One thing that I would highly recommend for this recipe and in general to make your life easier in the kitchen, is a mandoline slicer. We got this one from Amazon and have yet to look back. Getting those sweet potatoes sliced as thin as possible is key to the texture and turn-out of this recipe.
What if I want to keep my sweet potatoes gratin meatless?
I decided to pair sweet Italian sausage with this recipe because it pairs so well with sweet potatoes and already has various Italian spices including thyme which is a key ingredient in a gratin style recipe. This recipe would work well if you choose not to include the Italian sausage depending on your diet and preference. I would just recommend including more of the spices throughout the recipe to ensure maximum flavor. An Italian herb seasoning would be an amazing substitute!
One thing I would not leave out is the spinach. The spinach in this recipe provides additional nutrients (I love sneaking it in for my kids) but also adds freshness to a hearty, comforting meal.
Honestly, this is the perfect make ahead dish and the most fabulous version of all the gratin styles — dare I say that sweet potatoes are better than regular potatoes!? It’s a vibrant twist on the classic potatoes au gratin casserole, exquisite for holiday entertaining and sure to become a seasonal favorite. I know it will easily become a staple in our house!
how to make sweet potato gratin with Italian sausage and spinach
You’ll find the exact amounts and printable steps in the recipe card below. Here’s what each step looks like, plus the little things that make it work.
1. Preheat and prep the dish. Preheat the oven to 400°F and grease a baking dish with cooking spray. Peel the sweet potatoes and slice them as thinly as you can with a mandoline so every layer cooks through evenly.
2. Brown the sausage and wilt the spinach. In a large skillet, heat the olive oil over medium-high heat. Brown the Italian sausage, breaking it into pieces as it cooks, about 8 minutes. Add the spinach and season with salt and pepper; it wilts down quickly in the hot pan.
3. Make the garlic cream sauce. Combine the heavy cream, butter and garlic in a saucepan and bring to a simmer. Remove it from the heat and mix in the fresh thyme, salt and pepper.
4. Build the first layer. Arrange half of the sweet potato slices in the prepared baking dish, overlapping them slightly. Cover with half of the Gruyère and all of the sausage and spinach mixture, then pour half of the cream sauce on top.
5. Add the top layer. Arrange the remaining sweet potato slices on top and pour over the rest of the cream sauce. Top with the remaining cheese and sprinkle with Italian seasoning, salt and pepper.
6. Bake, then broil. Bake until golden brown and bubbly, about 30 minutes, then set the oven to broil for 2 minutes. This is the “gratin” step, so watch it closely and pull it as soon as the top is deeply golden. Let it rest for a few minutes before serving so the sauce can settle.
sweet potato gratin for Thanksgiving
If you want a sweet potato side that isn’t topped with marshmallows, this is the one. It’s savory, cheesy and rich, and it sits right next to the turkey and stuffing without competing with them. For a crowd, you can leave the sausage out (see above) and serve it as a meatless side, or keep it in and let it double as a main for anyone skipping the turkey.
How can I make this recipe low carb?
This recipe calls for sweet potatoes and unfortunately sweet potatoes have a lot of carbohydrates. One 5-inch sweet potato has about 26 grams of carbohydrates. In a low-carb diet, one sweet potato has half of the calories from carbohydrates that you may be allowed if you are following a low carb or keto diet. That does not mean that this recipe cannot work for you! I would recommend using either zucchini, asparagus, or broccoli to make this a low carb friendly meal.
Can I meal prep sweet potato gratin with Italian sausage and spinach?
You can absolutely meal prep sweet potato gratin with Italian sausage and spinach. In fact, I think the leftovers of this recipe taste even better the next day! Simply divide this recipe into four meal prep containers and you are set for the next few days!
how to store and reheat sweet potato gratin
Let the gratin cool, then refrigerate it within 2 hours. Covered or in airtight containers, it keeps for 3–4 days. Reheat individual portions in the microwave, or cover the dish with foil and warm it in the oven until it’s hot in the center (165°F).
sweet potato gratin FAQs
Yes, it’s a great make-ahead dish and the leftovers taste even better the next day. Bake it, cool it, refrigerate it within 2 hours, then reheat it covered until it’s hot in the center (165°F).
The recipe calls for peeled sweet potatoes, which gives the creamiest layers. Sweet potatoes can be enjoyed with or without the skin, so leaving it on is up to you.
Yes. It works well without the Italian sausage; just add a little more of the Italian seasoning and thyme to make up for the spices in the sausage. I wouldn’t leave out the spinach.
Gruyère melts beautifully and has a nutty flavor that pairs perfectly with sweet potatoes and thyme.
Store it covered in the fridge for 3–4 days, and refrigerate it within 2 hours of baking.
I hope you enjoy this recipe and comfort of flavors as much as our little tribe has. Be sure to share your recipe @thetastefultribe on Instagram. I can’t wait to see and hear how your version turns out! Happy cooking!
If you love this recipe, check out…
- The Best Harvest Stuffed Sweet Potatoes
- Roasted Garlic Risotto Stuffed Acorn Squash
- How to Make the Best Creamy Cheesy Corn for the Holidays (Kid Approved!)
- Better Than Grandma’s PA Dutch Potato Filling
- Easy Thanksgiving Recipes: Turkey, Stuffing, Sides and Desserts
- The Best Hot Honey Sweet Potato Bake (Protein Packed!)
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Sweet Potato Gratin with Italian Sausage and Spinach
- GFGluten-Free
- SFSugar Free
Ingredients
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage
- 8 ounces fresh spinach
- 2 cups heavy cream
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, or more to taste
- 2 pounds sweet potatoes, peeled and thinly sliced with a mandoline.
- 1½ cups Gruyere cheese, shredded
- 2 teaspoons Italian seasoning, plus more to garnish
- Sea salt and pepper, to taste
Instructions
- Preheat the oven to 400 degrees F. Grease a baking dish with cooking spray.
- In a large skillet, heat olive oil over medium-high heat; brown Italian sausage, breaking it into pieces as it cooks, about 8 minutes. Add in spinach and season with salt and pepper.
- Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in thyme, salt, and pepper.
- Arrange ½ of the sweet potato slices in the prepared baking dish; cover with ½ of the Gruyere cheese and all of the sausage and spinach mixture. Pour ½ of the cream mixture on top.
- Arrange remaining sweet potato slices on top and pour over the remaining cream mixture. Top with the remaining cheese and sprinkle with Italian seasoning, salt and pepper.
- Bake in the preheated oven until golden brown and bubbly, about 30 minutes. Set the oven to broil for 2 minutes.
Equipment
- mandoline
- saucepan
Notes
Did you make this recipe? Don’t forget to tag thetastefultribe on instagram @thetastefultribe if you try this sweet potato gratin with Italian sausage and spinach recipe. We love seeing your version of the recipe! You can also post your pictures to my facebook page!
