Recipe description
June 21, 2026
Light sweet potato gratin
A gentle, fiber-rich gratin that supports everyday gut comfort.
92%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from sweet potatoes and vegetables.
- Includes colorful plant foods that support dietary diversity.
- Balanced with healthy fats and gentle carbohydrates for everyday gut comfort.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Sweet potato
3
piece
Milk, whole
0.5
glass
Cream
2
tablespoon
Garlic
2
piece
Cheese, parmesan
4
tablespoon
Butter
6
teaspoon
Oil, olive
1
tablespoon
Thyme
1
teaspoon
Salt
0.5
teaspoon
Instructions
1
Preheat the oven to 375°F (190°C).
2
Peel and thinly slice the sweet potatoes.
3
Chop the onion and garlic finely.
4
In a skillet, heat the olive oil over medium heat and sauté the onion and garlic until translucent.
5
In a baking dish, layer the sweet potato slices, mixing in the sautéed onion and garlic.
6
Pour the cream over the layered sweet potatoes and sprinkle with feta cheese, salt, black pepper, and thyme.
7
Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until golden and tender.
8
Let it cool for a few minutes before serving.
More Recipes For Your Gut
Nutrition
320 kcal
Calories
7 g
Protein
40 g
Carbohydrates
6 g
Fiber
6 g
Sugar
12 g
Fat
5 g
Saturated fat
0.9 g
Salt
FAQ
What makes this gratin light?
It uses thinly sliced sweet potatoes with a light dairy or non-dairy base and minimal added fat, giving a creamy texture without heaviness.
How many servings does it yield?
About 4 servings.
Can I make this dairy-free or vegan?
Yes. Use a non-dairy milk (unsweetened) and omit cheese or use a dairy-free cheese.
Is it gluten-free?
Yes, as written it’s naturally gluten-free, but check any added thickeners or breadcrumbs if used.
How should I store leftovers and how long do they keep?
Cool and refrigerate in an airtight container for 3–4 days. Reheat in the oven or microwave.
What temperature and time are recommended for baking?
Bake at about 175°C (350°F) for 40–60 minutes, until potatoes are tender and the top is lightly golden.
How can I adjust the recipe to boost fiber?
Keep the skins on, add fiber-rich greens or seeds, and consider a higher-fiber plant-based milk.
Can I assemble the dish ahead of time?
Yes. Slice and layer the potatoes, refrigerate up to 24 hours, then bake as directed (add 10–15 minutes if cold).
What are good pairings to serve with this gratin?
Pair with colorful vegetables, a simple green salad, beans, or a protein of your choice.
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