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A Healthier Potato Gratin Recipe with three different types of potatoes. Red potatoes, Yukon Gold Potatoes, and Dark-Orange Sweet Potatoes, or Yams, baked in a delicious beefy garlic rosemary sauce and topped with grated Swiss Cheese. A savory delicious side dish.

Is there anything better than a comforting Potato Au Gratin?! (If you’re a potato fan there isn’t!) Tender potatoes in a scrumptious cream sauce. They’ve been around, gracing Family Dinner Tables, for decades!

There aren’t too many ways to make Au Gratin Potatoes. Right?

Maybe there is! One that’s a little bit healthier, without the heavy cream sauce, and loaded with savory flavor! A recipe that allows the star of the dish to shine…the potatoes! Yukon Gold potatoes are wonderfully creamy, as are red skinned potatoes. Toss in sliced Sweet Potatoes and you have the perfect side dish!

I’ll admit I was a tad skeptical when I first found this recipe in an old Pillsbury Family Cookbook. Maybe even a tad outraged that they had the nerve to attach the word “Gratin” to this dish! Gratin always meant “creamy cheese sauce” to me! At least that’s what Grandma told me. It’s not! The word “Gratin” means to brown bread crumbs, or cheese, on top of a dish! (Shhhh! We aren’t going to tell Grandma she was wrong! Not even when she’s in the grave am I that brave!)

This recipe definitely has “browned cheese” on top of all those tender potatoes! Let’s dig into this recipe and discover a new, healthier, version of potatoes gratin!

How To Make Three-Potato Gratin

Preheat oven to 400 °F.

Spray a 12 x 8 inch (2 quart) glass baking dish and a sheet of foil with nonstick cooking spray.

TIP: This recipe can easily be doubled to serve a large crowd.

Ingredients for Potato Gratin

• 3 medium dark-orange sweet potatoes or yams (1lb.), peeled.
• 3 medium red-skinned potatoes (1 lb.), unpeeled
• 3 medium Yukon Gold potatoes (1 lb), unpeeled
• 2 cups finely shredded Swiss cheese
• 1 cup beef broth
• 1 teaspoon dried rosemary leaves, crushed
• 1/4 teaspoon pepper
• 2 garlic cloves, minced

TIP: Use your potato peeler to peel the sweet potatoes or yams. They easily peel with a standard potato peeler.

Preparing the Potatoes

Cut all the potatoes, peeled and unpeeled, into 1/8-inch-thick slices. You can use a mandolin slicer… I like my fingers, and knuckles, so I slice them by hand.

It’s okay if some slices are a tad thicker than others. I’ll leave the “how to slice” the potatoes up to you and your love of your phalanges.

Layer half of the potatoes in your prepared sprayed baking dish. Top with half of the shredded Swiss Cheese. Cover with remaining potatoes.

Beef Sauce for Three-Potato Gratin

In a medium saucepan, combine 1 Cup beef broth, 1 teaspoon dried rosemary, 1/4 teaspoon pepper, and 2 garlic cloves, minced. Bring to a boil.

Carefully pour boiling broth over potatoes. You may want to use a spoon to evenly disperse the seasonings. They tend to want to hang out in the saucepan and jump out at the last minute in one big puddle!

Finishing and Baking Potato Gratin Casserole

Loosely cover the potatoes with the sprayed sheet of foil. This will help prevent sticking during baking and create a “steam tent” to allow the potatoes to cook faster.

TIP: I recommend placing the baking dish on top of a large baking sheet. This will prevent any spills in the bottom of your oven, and makes removing the baking dish from the oven easier. To prevent sliding you can place a silicone baking mat on the baking sheet, between the casserole and baking sheet.

Bake at 400°F. for 45 minutes.

After 45 minutes of baking, carefully remove the baking dish from the oven. Uncover the dish, being careful of any steam that maybe released when the foil is removed.

Not all the liquid will have absorbed into the potatoes at this point in the baking process. No worries. The sauce will absorb into the potatoes at the end of baking.

Sprinkle the top with the remaining half of the shredded Swiss cheese.

Swiss cheese is one of the “healthier” cheeses. It is lower in fat and sodium, making it a better option when watching your eating habits. Another reason this dish is healthier than the traditional “Au Gratin Potato” recipes.

Return dish to oven; bake uncovered for an additional 15–25 minutes, or until potatoes are “fork” tender and cheese is melted and golden brown.

Isn’t that a beautifully colorful dish?! The potatoes soak in all the delicious rosemary garlic beef sauce. The Swiss Cheese and natural flavors, and textures, of the potatoes make this a wonderful side for any meal all year round!

The only thing left… is to find a fork and dig in! This dish won’t disappoint. I was pleasantly shocked at the depth of flavor this dish exudes! Each bite leads to another, and another. Oh, My! So Good!!!

Other Healthy Favorite Side Dish Recipes

• Instant Pot Steamed Artichokes
• Roasted Butternut Squash Medley
• Asparagus with Toasted Walnuts and Feta Cheese
• Amaretto Glazed Carrots with sliced Almonds
• Oven Fried Yellow Squash
• Roasted Herbed Acorn Squash and Pears
• Sautéed Peas, Prosciutto, and Pine Nuts
• Honey Sriracha Brussel Sprouts from The Red Spatula
• Spiced Potato Wedges from Julia’s Cuisine

If you’re looking for a healthier alternative side dish this recipe is for you! As always, thanks so much for stopping by and visiting with me today! I hope you enjoy this savory dish! The printable recipe is below.

Happy Nesting!

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