Sweet Potato Gratin with Chantrelles and Comté

Dinner, Sides

Sweet Potato Gratin with Chantrelles and Comte // www.acozykitchen.com

One of my favorite “single-person” meals is a baked sweet potato with about three tablespoons of butter on top. It’s the most delicious thing to eat when all I want to do is sit on the couch and watch a TV show. I love the act of eating something and watching something. In film school, I’d go to Chipotle right before class and sneak a burrito into the theater and sit in the back while watching some super artsy movie. It was very much against policy to eat in our school theater, but I couldn’t help it–I wanted to watch the movie AND eat.

Whenever I do go to the movies now, I always try and convince Josh to get a burrito before, but he always wins because his argument about sitting down at an actual restaurant like a real human versus sneaking burritos in my purse is a valid one, you know. Sooo…now you know my single-person/gossip TV meal. This gratin is a hella fancy version of that…sorta.

This is Thanksgiving-table worthy. It’s cheesy and slightly sweet and delicious.

Sweet Potato Gratin with Chantrelles and Comte // www.acozykitchen.com

Sweet Potato Gratin with Chantrelles and Comte // www.acozykitchen.com

I love a traditional gratin. It’s maybe my favorite thing to make for Thanksgiving. I love a simple gratin with simple potatoes, lots of thyme and mushrooms. I make it every year. This is a twist on that. There’s sweet potato in place of russett potatoes and I used beautiful chantrelles I got from the market.

Of course, you don’t have to do all this. You could use this same exact recipe and swap in russett potatoes–it’ll be delicious. If you can’t find chantrelles, use creminis or oyster mushrooms. If you can’t find comté use Gruyere!

I made the potatoes in a domino shape because I like to arrange things in wreath-like shapes. What is wrong with me right now.

Sweet Potato Gratin with Chantrelles and Comte // www.acozykitchen.com

Sweet Potato Gratin with Chantrelles and Comte // www.acozykitchen.com

Sweet Potato Gratin with Chantrelles and Comte // www.acozykitchen.com

You can do this, and if you do I think this little step-by-step photo series as to how I cut them is helpful. But if you don’t want to bother, then don’t! Cutting the potatoes in rounds like a traditional gratin will work great, too.

Thanksgiving is officially two weeks away. Do you have your menu set? (If you don’t, I won’t judge you because you’re talking to the biggest procrastinator known to man.)

Sweet Potato Gratin with Chantrelles and Comte // www.acozykitchen.com

Sweet Potato Gratin with Chantrelles and Comté


  • 2-3 sweet potato yams
  • 2 tablespoons unsalted butter
  • 1 tbls all-purpose flour
  • 1 1/2 cup whole milk
  • 1 cup comte cheese
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon dried thyme leaves
  • Pinch freshly grated nutmeg
  • 3-4 chantrelle mushrooms, about 1 ounce, chopped


  • Preheat the oven to 325 degrees F. Two variations on this gratin could work: you could simply take your knife or mandolin and slice the potatoes into 1/8-inch thick rounds. Or you could do what's pictured above, which is to slice the tops and sides off. Halve the center piece of potato and then cut that into quarters. Cut each quarter into 1/8-inch thick slices and repeat the cutting process until you've gone through the remaining potatoes. Arrange the "domino" slices in a round 10-inch dish in a circular pattern, starting on the outside and working your way inward. Set aside.
  • In a medium saucepan, set over medium heat, melt the butter. Once the butter is melted, add the flour and mix until the mixture is smooth. Pour in the milk and stir until the mixture has reached a slight simmer and has thickened; the béchamel should be thick enough to coat the back of your wooden spoon. Add the cheese, pepper, thyme leaves and nutmeg. Mix until the cheese is all melty. Salt to taste. I added about 1/2 teaspoon. Fold in the chopped chantrelle mushrooms.
  • Pour the béchamel sauce over the arranged potatoes, using the back of your wooden spoon to even it out. Transfer the dish to the oven and bake for 25 to 30 minutes, until the potatoes are tender when poked with a knife and the sauce has bubbled. Remove and serve warm
Nutrition Facts
Sweet Potato Gratin with Chantrelles and Comté
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Antonia @ Health Inspirations November 14, 2013 at 1:42 am

    This looks absolutely incredible. I love pretty much anything that has cheese in the recipe so gratin is very high on the list; but I’ve never tried it using sweet potato. Really have to give it a go!! And the addition of the chanterelles is great 🙂

  • Reply Sarah | The Sugar Hit November 14, 2013 at 3:33 am

    Easily the most delicious looking sweet potato side I’ve seen this year. Awesome.

  • Reply Katrina @ Warm Vanilla Sugar November 14, 2013 at 4:03 am

    This totally has to appear in my life – delicious!

  • Reply Tieghan November 14, 2013 at 5:34 am

    So incredible! This is my kind of Thanksgiving side! I love sweet potato anything and this is gorgeous!

  • Reply Ali @ Inspiralized November 14, 2013 at 7:12 am

    Totally beautiful!

  • Reply Tammela November 14, 2013 at 7:15 am

    I’m not even single and I regularly consume whole baked sweet potatoes with butter and parmesan. This gratin sounds amazing.

  • Reply Margarita November 14, 2013 at 9:20 am

    i just love how incredibly fancy and delicious this looks!

  • Reply Evelyn November 14, 2013 at 9:27 am

    You bring out my inner fat girl! why oh why must you post such tantalizing food shots!!??

  • Reply laura @ glutton for nourishment November 14, 2013 at 9:56 am

    this looks absolutely amazing. pure heaven on a plate.

  • Reply Mimi November 14, 2013 at 10:11 am

    Yum. Posted this on FB !

  • Reply Prudy November 14, 2013 at 10:38 am

    What a beautiful dish…I can only imagine the yum factor… this definitely needs to be served at our table on Thanksgiving. <3

  • Reply sandra November 14, 2013 at 10:51 am

    wow that is one stunning dish – your placed potatoes are so lovely

  • Reply Hilary November 14, 2013 at 1:16 pm

    Wow – I have been reading your site for a while now, but this is the post that has really caught my eye, and I’m not even sure why!! It looks amazing. I will be trying it out soon. Thank you!!

  • Reply Tiffany D. November 14, 2013 at 1:26 pm

    Yep, I totally just went to the grocery store at lunch to buy fancy cheese and mushrooms so I can make this tonight. Yum!!

  • Reply Pamela @ Brooklyn Farm Girl November 14, 2013 at 2:20 pm

    This is beautiful and would make a fantastic holiday dish! Great recipe!

  • Reply Marygrace Taylor November 14, 2013 at 2:29 pm

    This is my dream side. In fact, I’d definitely be happy eating just this and pumpkin pie on Thanksgiving.

  • Reply jennifer November 14, 2013 at 4:04 pm

    mix a little miso into some butter before you put it on a baked sweet potato. life-changing.

    • Reply Adrianna Adarme November 15, 2013 at 8:15 am

      Miso butter?!?! YES PLEASE. I’m going to try this. I always have miso paste in the fridge for soups and dressings. Never thought of adding it to a sweet potato.

  • Reply Laura (Tutti Dolci) November 14, 2013 at 4:15 pm

    Please pass me a fork so I can dig in – who needs turkey when I can eat this?!

  • Reply Nicole ~ Cooking for Keeps November 14, 2013 at 4:18 pm

    Ahhhmazing. This looks seriously amazing and so beautiful. I’m going to try this setup in my next gratin for sure, it’s so much prettier this way!

  • Reply Christina @ The Beautiful Balance November 14, 2013 at 4:56 pm

    Seriously, hilarious that you snuck burritos into a movie! Haha!

    You are a flavor genius! Sweet potato and chantrelles?!? Genius!

  • Reply hanna s. November 14, 2013 at 7:57 pm

    That bit about eating Chipotle burritos in movie theaters spoke to me. I’ve snuck in those, gigantic pizza slices, and the stinky alfredo pasta from pizza hut.

    • Reply Adrianna Adarme November 15, 2013 at 8:12 am

      I’ve done chicken wings from Domino’s–it’s glorious.

  • Reply Ashley November 14, 2013 at 8:10 pm

    That’s not a valid argument… Sneaking burritos anywhere in your purse is always a good idea. Maybe he’s just jealous he doesn’t have a burrito purse?

    • Reply Adrianna Adarme November 15, 2013 at 8:13 am

      Hahahahaha. Def not a valid argument. I want a burrito in my purse ALWAYS

  • Reply cindy November 15, 2013 at 6:15 am

    this looks bomb.com…said it. had to. I mean, I love my sweet potatoes on the savory side and cheese always wins.

    • Reply Adrianna Adarme November 15, 2013 at 8:14 am

      I need it on the savory side. It’s too sweet if not. I don’t really understand the marshmallow thing on top for dinner. Dessert? Yes. Dinner? Nooooooo

  • Reply Links Worth Reading | Impromptu Kitchen November 15, 2013 at 8:41 am

    […] my Thanksgiving menu wasn’t already laid out I would be seriously considering this for Thanksgiving. As it is I’m still kind of considering […]

  • Reply Alanna November 15, 2013 at 8:47 pm

    This sounds like my idea of heaven, and it’s sooooo pretty, too! Thank you so much for sharing the recipe.

  • Reply Emily @ Life on Food November 16, 2013 at 4:02 am

    This looks amazing! I love sweet potatoes and my husband does not. I often eat a baked sweet potato for dinner when he is away. A special treat for me.

  • Reply Bev @ Bev Cooks November 16, 2013 at 10:56 am


  • Reply Francesca November 16, 2013 at 12:07 pm

    this looks delicious and is gonna make a scene at our friendsgiving : D

  • Reply Rebecca November 17, 2013 at 7:15 am

    Great Idea! I love it 😀

  • Reply Weekend Finds 11:17:13 | Serious Crust Serious Crust November 17, 2013 at 2:37 pm

    […] in bechamel sauce, and bake it. Could there be something more rich and warm and comforting? Nope. This sweet potato one with cheese and chanterelles looks so rich and scrumptious, I might have to convince my mother to add it to our Thanksgiving […]

  • Reply Jayne November 17, 2013 at 8:48 pm

    I’ve been seeing all these cream based veggie gratins everywhere. Made one with broccoli and it was gorgeous with pasta! Loving this new addition to my life, especially with the rainy weather these days. Totally warms us up inside out. I cannot imagine this dish improved anymore. Sweet potatoes over Russett any day!

  • Reply Thanksgiving Recipe Round-Up - Britt's Blurbs - Britt's Blurbs November 21, 2013 at 4:38 am

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  • Reply Leslie November 21, 2013 at 1:39 pm

    Can’t wait to make this and eat it on Thanksgiving!

  • Reply Suzanne November 21, 2013 at 8:36 pm

    I just got so hungry. I love sweet potatoes, and this recipe looks fabulous. Can’t wait to make it!

  • Reply Amanda November 23, 2013 at 1:16 pm

    I always love visiting your blog and website for a little food and life TLC. I save your recipes for fun family occasions and always get the wow factor. I am going to make this as a side for thanksgiving din din for 25 family members. I was able to find the last of chanterelles known to man in my area at a specialty food shop today as well as a mouthwatering Comte. They only had a half pound of the chanterelles left. I am super psyched to make this for turkey day! Thank you!

  • Reply Amanda November 23, 2013 at 2:29 pm

    Also I have found conflicting advice on Google as how to store the chanterelles. I will be cooking with them in four days. Some say to refrigerate some say not. I have seen more long term storage is best to cook then freeze. But what about just a few days?? Advice welcome please! Thank you!!

  • Reply Gal November 24, 2013 at 9:32 am

    Unfortunately I don’t have a round baking dish, would an 8×8 pan work? Thanks!

    • Reply Adrianna Adarme November 24, 2013 at 4:19 pm

      Yes! It definitely would. Just a heads up that since your pan is slightly smaller, you’ll have a bit of extra (maybe a few tablespoons) bechamel and potatoes leftover from the preparation.

  • Reply Larissa November 25, 2013 at 3:10 pm

    How much of this do you think could be done in advance? I’m planning to make it for thanksgiving but I’m a bit worried about cutting the potatoes beforehand (bc they’ll get brown) and making the sauce and just letting it sit. Do you think it’s best to cut the potatoes and just leave them in cold water until ready to assemble and bake (and maybe leave the sauce preparation for the last minute too), or prepare and bake the whole thing, and reheat later?

    Thanks for posting this recipe, it looks awesome and I’m excited to make it!!

    • Reply Adrianna Adarme November 25, 2013 at 8:18 pm

      Hi Larissa, I, too, am making this again for Thanksgiving! I do think the potatoes would turn brown if sliced the night before. For the best results, I suggest making the sauce the night before, and then assembling and baking it off the next day. If your oven is going to be super packed with stuff all day on Thanksgiving, you can make it the whole thing and reheat it. (You might want to reheat it with some extra cheese on top so it looks nice and fresh!) Hope that helps!

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