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Home » In the Kitchen

Mixed-Up Yukon Gold & Sweet Potato Gratin

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potato gratin in a Made In carbon steel pan

"Racism and discrimination ain't never been my bag; I've always been of the mindset that we're all mixed with a lil' bit of everything. After taking a DNA test a few years back, I learned that on top of my obvious African lineage, the bulk of it coming from Mali and Cameroon, I'm a little Irish with a sprinkle of Native American, East Asian, and Russian. And while some of us have the privilege to just prioritize equality on MLK Day or after the horrific shooting of an unarmed Black man by the police, the reality remains that we are all the same, even though civil rights are still a massive work in progress. Realizing that cultural marginalization was the inspo for this gratin, where Yukon Golds mingle with sweet potatoes, may feel heavy, but it's the truth. Each potato brings its own unique qualities into perfect harmony in this dish."

- Jocelyn Delk Adams

If you've been here before, you know how much we like to weave together great flavors to create unique dishes. This mixed-up potato gratin is no exception! It's the perfect Yukon Gold & sweet potato gratin combo covered in a delicious duo of melted cheeses.

If you like this potato gratin, you'll love sweet potato biscuits, mashed potatoes, an easy potato salad, picarones, and aloo chaat.

Learn more about cooking with kids.

Jump to:
  • Everyday Grand
  • Glazed Salmon
  • Family & Kid's Cooking Resources
  • How to Make Mixed-Up Potato Gratin
  • Mixed-Up Potato Gratin
  • Montessori Continent Boxes
  • Mixed-Up Yukon Gold & Sweet Potato Gratin

Disclosure of Material Connection: Some of the links in the post are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Amazon links are not affiliate links. You can read my full affiliate disclosure.

Cover of Everyday Grand cookbook by Jocelyn Delk Adams with Olga Massov

Everyday Grand

This mixed-up potato gratin recipe is from Everyday Grand: Soulful Recipes for Celebrating Life's Big and Small Moments by Jocelyn Delk Adams with Olga Massov.

Inside the cookbook, Jocelyn talks more about celebrating life:

Most of our lives are made up of small moments, and those moments can bring us so much more joy when we take time to appreciate and acknowledge them...In the spirit of this mindful shift to celebrating life and cultivating joy, I also want this book to honor the African American experience. Part of Black survival is learning to laugh, dance, and smile through the most painful and troubling moments. From slavery to segregation to Jim Crow laws to the Civil Rights and BLM movements - these experiences have steeled us into a people of resilience, strength, and power. Even our homegoings (funerals), despite the somber occasion, are filled with celebration and gratitude as we come together and remember the life of the deceased. Our joy truly comes from within, because even our everyday experiences are cloaked in being Black. Finding joy even amid pain or monotony is the way we get through things. It's our survival mechanism. We can form a Soul Train line or do the Wobble anywhere - and everywhere.

- Jocelyn Delk Adams

To help you on your quest to celebrate all life's moments is the insightful Celebrate! suggestions that accompany each recipe.

You can find more delicious recipes by Jocelyn Delk Adams over at Grandbaby Cakes or shop the Grandbaby Cakes collection at Williams Sonoma.

Whiskey & Sweet Tea Glazed Salmon ingredients with pictures

related recipe!

Glazed Salmon

More from Jocelyn Delk Adams and Everyday Grand.

Get the recipe →

Stop by our shop to see more Family & Kids' Cooking Resources.

Learn more about allergies and your family.

Family & Kid's Cooking Resources

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Cover of Flavor+Us: Cooking for Everyone by Rahanna Bisseret Martinez

How to Make Mixed-Up Potato Gratin

Ingredients

  • potatoes
  • sweet potatoes
  • thyme
  • rosemary
  • salt
  • black pepper
  • smoked paprika
  • onion powder
  • garlic powder
  • cayenne pepper
  • mustard powder
  • nutmeg
  • butter
  • flour
  • half-and-half
  • mascarpone cheese
  • Gruyère cheese
  • Colby Jack cheese
  • parsley

Equipment

  • apron
  • prep bowls
  • child-friendly knife
  • cutting board
  • peeler
  • chef knife
  • butcher block
  • measuring spoons
  • measuring cup
  • molcajete
  • box grater
  • whisk
  • blue carbon steel pan
  • sauce pan
  • wooden spoon
  • learning tower

Peel the Potatoes & Shred the Cheese

Wash your hands with soap and water. Use a vegetable peeler to peel the potatoes.

Tillamook Colby Jack and Gruyere cheese in the packaging

Use a box grater to shred the Colby Jack and Gruyère cheeses. Place the shredded cheese in a bowl and set aside.

herbs and sliced potatoes for making potato gratin

Slice the Potatoes & Chop the Herbs

Use a child-friendly knife or chef knife to slice the potatoes. The slices should be about ⅛ inch thick. Chop the thyme, rosemary, and parsley.

Rinse the Potato Slices & Prepare the Seasoning

Place the potato slices in a large bowl. Fill the bowl with lukewarm water to rinse the potatoes.

potato slices drying on a towel

Arrange the potato slices on a kitchen towel or on paper towels. Use another towel to pat the slices dry.

molcajete and spices for making potato gratin

While the potatoes are drying, it's a good time to grind the black pepper and black mustard seeds with the molcajete and grate the nutmeg using a box grater.

Add them to a bowl with the thyme, rosemary, salt, paprika, onion powder, garlic powder, and cayenne. Whisk everything together until combined.

Turn the oven to 400 degrees Fahrenheit.

butter in a small copper saucepan

Melt the Butter

Place the butter in a saucepan and heat over medium heat. Use a measuring spoon to add the flour to the pan. Stir continuously using a whisk for 1 to 2 minutes to form a roux.

Learn more about making a roux with this seafood gumbo.

melted butter and mascarpone cheese in a copper saucepan

Add the Mascarpone Cheese & Half-and-Half

Whisk in the half-and-half and mascarpone cheese.

shredded colby jack cheese in a mise en place bowl

Add the Other Cheeses

Add half of the shredded Gruyère and Colby Jack cheeses to the saucepan.

Jocelyn says "whisk until the cheeses have melted into cheesy deliciousness and the sauce thickens slightly."

Turn off the stove and set the saucepan aside. The sauce will get thicker as it cools and that's okay.

potato slices with spices in a large bowl

Combine the Potatoes and Seasoning Mixture

If you're using cast iron, you'll want to grease the skillet with butter. Place the potato slices in a large bowl. Add the seasoning mixture to the bowl and toss the potato slices to coat evenly.

Arrange the Potato Slices in the Pan

Arrange the potato slices in the pan. Jocelyn suggests alternating between 2 slices of Yukon Gold and 2 slices of sweet potato in a tight circle. Continue, layering as needed, until all of the potato slices are in the pan.

Pour the Cheese Sauce on Top

Pour the cheese sauce on top of the potatoes. Spread it out evenly to the edges of the pan. Sprinkle the remaining shredded cheese on top.

partially-cooked potato gratin

Bake for 50 Minutes

Cover the pan with aluminum foil and place it in the oven. Bake for 50 minutes. Remove the foil and return to the oven.

potato gratin in a Made In carbon steel pan

Bake for 25 minutes or until the cheese is golden and melted. Turn off the oven and let the pan sit for 10 minutes. Garnish with the chopped parsley and enjoy.

Mixed-Up Potato Gratin ingredients with pictures

free recipe!

Mixed-Up Potato Gratin

Perfect Yukon Gold & sweet potatoes combo covered in melted cheese.

    Built with ConvertKit

    Free Mixed-Up Potato Gratin Recipe for Pre-Readers & Up

    Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.

    The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Asia.

    Treasures From Jennifer Montessori continent boxes with Schleich animals on top of boxes for continents South America, Europe, and the supercontinent Pangea box

    Montessori Continent Boxes

    Explore every continent with these solid maple hardwood boxes.

    Shop Now →
    potato gratin in a Made In carbon steel pan

    Mixed-Up Yukon Gold & Sweet Potato Gratin

    Kristin
    This mixed-up potato gratin is the perfect Yukon Gold & sweet potato gratin combo covered in a delicious duo of melted cheeses.
    No ratings yet
    Pin Recipe Print Recipe
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    Prep Time 30 minutes mins
    Cook Time 1 hour hr 25 minutes mins
    Total Time 1 hour hr 55 minutes mins
    Course Side Dish
    Cuisine American, Southern
    Servings 8 people
    Calories 367 kcal

    Equipment

    • Apron
    • Prep Bowls
    • Child-Friendly Knife
    • Butcher Block
    • Chef Knife
    • Vegetable Peeler
    • Measuring Spoons
    • Measuring Cup
    • Molcajete y Tejolote
    • Box Grater
    • Whisk
    • Small Saucepan
    • Blue Carbon Steel Pan
    • Wooden Spoon
    • Learning Tower

    Ingredients 
     

    • 1 lb Yukon Gold potatoes
    • 1 lb sweet potatoes
    • 2 teaspoon fresh thyme chopped
    • 1 teaspoon fresh rosemary chopped
    • ¾ teaspoon kosher salt
    • ¾ teaspoon black pepper freshly ground
    • ¾ teaspoon smoked paprika
    • ¾ teaspoon onion powder
    • ¾ teaspoon garlic powder
    • ¼ teaspoon cayenne pepper
    • ⅛ teaspoon mustard powder
    • ⅛ teaspoon nutmeg freshly grated
    • 3 tablespoon unsalted butter plus more for greasing the pan
    • 3 tablespoon all-purpose einkorn flour
    • 1 ½ cups half-and-half
    • ¼ cup mascarpone cheese at room temperature
    • 1 cup Gruyère cheese shredded
    • 1 cup Colby Jack cheese shredded
    • fresh parsley or chives chopped, for serving

    Instructions 

    • Peel the Potatoes & Shred the Cheese: Wash your hands with soap and water. Use a vegetable peeler to peel the potatoes. Use a box grater to shred the Colby Jack and Gruyère cheeses. Place the shredded cheese in a bowl and set aside.
    • Slice the Potatoes & Chop the Herbs: Use a child-friendly knife or chef knife to slice the potatoes. The slices should be about ⅛ inch thick. Chop the thyme, rosemary, and parsley.
    • Rinse the Potato Slices & Prepare the Seasoning: Place the potato slices in a large bowl. Fill the bowl with lukewarm water to rinse the potatoes. Arrange the potato slices on a kitchen towel or on paper towels. Use another towel to pat the slices dry. While the potatoes are drying, it's a good time to grind the black pepper and black mustard seeds with the molcajete and grate the nutmeg using a box grater. Add them to a bowl with the thyme, rosemary, salt, paprika, onion powder, garlic powder, and cayenne. Whisk everything together until combined. Turn the oven to 400 degrees Fahrenheit.
    • Melt the Butter: Place the butter in a saucepan and heat over medium heat. Use a measuring spoon to add the flour to the pan. Stir continuously using a whisk for 1 to 2 minutes to form a roux.
    • Add the Mascarpone Cheese & Half-and-Half: Whisk in the half-and-half and mascarpone cheese.
    • Add the Other Cheeses: Add half of the shredded Gruyère and Colby Jack cheeses to the saucepan. Jocelyn says "whisk until the cheeses have melted into cheesy deliciousness and the sauce thickens slightly." Turn off the stove and set the saucepan aside. The sauce will get thicker as it cools and that's okay.
    • Combine the Potatoes and Seasoning Mixture: If you're using cast iron, you'll want to grease the skillet with butter. Place the potato slices in a large bowl. Add the seasoning mixture to the bowl and toss the potato slices to coat evenly.
    • Arrange the Potato Slices in the Pan: Arrange the potato slices in the pan. Jocelyn suggests alternating between 2 slices of Yukon Gold and 2 slices of sweet potato in a tight circle. Continue, layering as needed, until all of the potato slices are in the pan.
    • Pour the Cheese Sauce on Top: Pour the cheese sauce on top of the potatoes. Spread it out evenly to the edges of the pan. Sprinkle the remaining shredded cheese on top.
    • Bake for 50 Minutes: Cover the pan with aluminum foil and place it in the oven. Bake for 50 minutes. Remove the foil and return to the oven. Bake for 25 minutes or until the cheese is golden and melted. Turn off the oven and let the pan sit for 10 minutes. Garnish with the chopped parsley and enjoy.

    Notes

    • Never leave cooking food unattended
    • Always have good ventilation when using a gas stove
    • See more guidelines at USDA.gov.
    • Full Lesson Info and Pictures at:  https://happyhomeschooladventures.com/potato-gratin

    Nutrition

    Calories: 367kcalCarbohydrates: 27gProtein: 13gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 68mgSodium: 503mgPotassium: 542mgFiber: 3gSugar: 5gVitamin A: 8.899IUVitamin C: 14mgCalcium: 370mgIron: 1mg

    Estimated nutrition information is provided as a courtesy and is not guaranteed.

    Tried this recipe?Let us know how it was!

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    Kristin from Happy Homeschool Adventures

    Hi, I'm Kristin!

    I'm a Montessori homeschooler of 4 living in the beautiful Pacific Northwest. I'm a nature lover and environmental minimalist sharing my experience in guiding kids from the back of the boat.

    More About Me ➜

    Our Land Acknowledgement

    We reside on the ancestral lands of the Kalapuya and Luckiamute Tribes as well as the Confederated Tribes of Grand Ronde and the Confederated Tribes of the Siletz Indians.  The land was ceded in the Ratified Indian Treaty #282 on January 22, 1855.  The languages of the Indigenous peoples of this area are Kalapuya and Chinuk Wawa.


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