Sweet Potato Gruyere Gratin

Use your WiFi Slow Cooker for this recipe
  • Prep Time:
    30 min
  • Cook Time:
    4 hr 
  • Ready In:
    4 hr 30 min
  • Serves:


  1. 4 Tbsp. butter for sauce, butter for coating slow cooker
  2. 4 Tbsp. flour
  3. 4 cloves garlic, chopped
  4. 3 cups shredded Gruyere (other cheese can be substituted, such as fontina, Cheddar or aged gouda)
  5. 1 leek
  6. 3 cups whole milk
  7. 1 tsp. black pepper, more to taste
  8. 4-6 russet potatoes
  9. 1 tsp. dried sage
  10. 1 tsp. salt, more to taste
  11. Salt and pepper for seasoning
  12. 4-6 sweet potatoes
  13. 1 tsp. ground thyme


Slice 4-6 sweet potatoes and 4-6 russet potatoes into evenly sized slices (potato quantity depends on size)

In a large bowl, toss the potato slices with chopped garlic, leek, thyme, sage, salt and pepper.

Coat slow cooker with butter.

Layer potato/spice mixture in the bottom of the slow cooker, and sprinkle salt and pepper lightly between the potato layers.

For the cheese sauce, in a medium sauce pan, over medium-high heat, melt 4 Tbsp. of butter.

Slowly add 4 Tbsp. of flour and 1/2 tsp. of salt.  Whisk for 1 minute.

Gradually stir in the whole milk.

Add in the shredded cheese, 1 cup at a time, melting the cheese between each cup.

Once the cheese is completely melted, pour over the potato layers.

Cook on low for 4-6 hours or until desired doneness is achieved.