Sweet Potato Gruyere Gratin

*Note: For a more velvety texture use Cheddar or Gouda cheeses

  • Prep Time:
    30 min
  • Cook Time:
    6 hr 
  • Ready In:
    6 hr 30 min
  • Serves:


  1. 4 sweet potatoes, sliced with slicing blade (thickest setting)
  2. 4 russet potatoes, sliced with slicing blade (thickest setting)
  3. 4 cloves garlic, chopped
  4. 1 leek
  5. 1 tsp. ground thyme
  6. 1 tsp. dried sage
  7. 1 tsp. salt, more to taste
  8. 1 tsp. black pepper, more to taste
  9. 4 Tbsp. butter for sauce, butter for coating slow cooker
  10. 4 Tbsp. flour
  11. 3 cups whole milk
  12. 8 oz gruyere, shredded with shredding blade*
  13. Salt and pepper for seasoning


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 every couple layers.

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

Slowly add 4 Tbsp. of flour and ½ tsp. 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.

Place the lid on the slow cooker and cook for 4-6 hours on low, or until potatoes are soft.