About Recipe

I love a classic potato gratin, but this sweet potato gratin with chili and feta cheese truly takes it to another level. Hearty, comforting and perfect for the holiday season. With this recipe up your sleeve you can win anyone over!

I have a bit of a thing for sweet potatoes. Whether they’re baked in the oven, tossed in a salad or blended in a soup – I’m a big fan! How come it took me so long to realise that they belong in a gratin?!

The best part about this dish is that it keeps extremly well in the fridge. This means that you can eat it again, and again and again. And let’s be honest, who doesn’t want to come home to a sweet potato gratin?


  • Serves6
  • Prep20m
  • Cook45m
  • Difficulty5/10


  • 1 kg sweet potatoes
  • 6 dl/2.4 cups cream
  • 200g feta cheese
  • 1 onion, sliced
  • 2 garlic cloves, finely chopped
  • 2 dl/0.8 grated cheese
  • 1 fresh chili, finely chopped
  • 0.8 tsp salt
  • Pepper to taste
  • Chili flakes to serve


Preheat oven to 200°C/400°F.

Wash and slice the sweet potato into 0.5 cm thick slices.

Finely slice the onion and chop the garlic and chili.

In a bowl, mix cream, salt, garlic, chili and black pepper.

Grease and ovenproof dish with butter or olive oil before spreading the first layer of sweet potato slices. Pour over a third of the cream mixture and crumble a third of the feta cheese evenly over the potatoes. Add another layer of sweet potato, cream and feta.

Top the final layer with grated cheese before baking in the oven until the sweet potato is soft and the cheese crust is golden. This will take about 45-60 minutes, depending on your oven. If needed, cover with tin foil.

Let the gratin rest for 10-15 minutes before serving with a sprinkle with chili flakes.