Sweet & Yukon Gold Potato Au Gratin Skillet
Updated Oct 13, 2025, Published Nov 06, 2018
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For years I thought that I didn’t like sweet potatoes. Honestly, I don’t when they are covered in brown sugar, cinnamon or marshmallows but I love them cooked savory style. To get my family to eat them I decided to combine two different kinds of potatoes. The combination of both sweet and Yukon Gold potatoes was perfect. Plus, I really loved the contrast of colors and layers they made. It is such a beautiful and delicious side dish. It can be served all year long but I find that in the fall it seems to be extra wonderful.
Here are more fabulous side dish recipes…Roasted Melting Potatoes, Mexican Street Corn Skillet, and Broccoli Salad with Poppy seed Dressing.
I of course used the cast iron skillet that my parents gave me. It didn’t always look this great, so if you want to know how to season your cast iron be sure to check out this post all about seasoning your cast iron. Once the oven was preheated, I added the skillet for a few minutes. Then added the butter just to melt it and removed it from the oven.
Then I added the garlic and stirred it into the butter to make sure it was evenly distributed.
From there it is just a matter of layering. I started with a layer of sweet potatoes and then a layer of Yukon Gold potatoes. Be sure to season each layer with salt and pepper. Potatoes take a lot of seasoning.
I also like to add Parmesan cheese to every other layer for an extra cheesy flavor.
Once all of the layers were finished and seasoned, pour the heavy cream mixture evenly over the potatoes. Add a little more Parmesan cheese and cover with foil. Bake for 40 minutes covered and then remove foil and bake for an additional 15-20 minutes.
The finished product is a tender and fabulous side dish that would go perfectly with almost anything.
Sweet and Yukon Gold Potato Au Gratin Skillet
Ingredients
- 2 tbsp butter
- 1 clove garlic , {minced}
- 2 medium sweet potatoes, {thinly sliced}
- 3 small Yukon potatoes , {thinly sliced}
- 1 1/2 cups heavy cream
- 1/4 tsp nutmeg
- 1/2 tsp ground thyme
- 1/2 cup grated Parmesan Cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400 degrees. Once oven is to temperature, put skillet onto top rack for a couple of minutes. Add butter to warm skillet to melt and add minced garlic. Begin layering sliced potatoes on top of garlic butter, starting with a layer of sweet potatoes and then a layer of Yukon Gold. Generously salt and pepper each layer of potatoes and add a sprinkling of Parmesan cheese between every other layer, until all of your potatoes are layered in the skillet. Meanwhile whisk the heavy cream, nutmeg and thyme together and pour over the layered potatoes. Sprinkle with more Parmesan Cheese. Cover in foil and bake for 40 minutes, remove foil and bake for an additional 15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe because I can get my sweet potato fix without all the sweet stuff that is usually added to them!