Easy Thanksgiving Sweet Potato and Spinach Gratin with a Creamy Twist

Victoria

The Keeper of Heartfelt Homemade Traditions

When the first chill of November sets in, I find myself craving dishes that are warm, comforting, and just a little bit special—like this Thanksgiving Sweet Potato and Spinach Gratin. The creamy layers of sweet potato meet tender spinach, all wrapped in a golden, cheesy crust that’s both cozy and elegant. What I love most is how easily this dish transforms simple ingredients into a crowd-pleaser that feels homemade yet festive. Whether you’re looking to impress guests or simply enjoy a nourishing side at your own table, this gratin brings a fresh twist to holiday classics without any fuss. Let me show you how to make a dish that’s destined to become a seasonal favorite.

Why choose Thanksgiving Sweet Potato and Spinach Gratin?

Comfort and elegance blend perfectly in this dish, offering a creamy yet wholesome side that elevates any holiday meal. Simple preparation means you’ll spend less time in the kitchen and more enjoying the festivities. Rich, layered flavors marry sweet potatoes and spinach with a dreamy cheesy crust. Versatile enough to serve with your favorite mains or as a standalone treat. Crowd-pleasing appeal guarantees smiles around the table every time.

Thanksgiving Sweet Potato and Spinach Gratin Ingredients

For the Sweet Potato and Spinach Layers

Sweet potatoes – Choose firm, medium-sized ones for perfect slicing and natural sweetness.
Fresh spinach – Use baby spinach for tender leaves and vibrant color.
Garlic cloves – Mince finely to infuse a subtle, savory depth.
Onion – Finely diced for gentle sweetness that enhances the layers.

For the Creamy Sauce

Heavy cream – Adds rich, luscious creaminess to bind the gratin beautifully.
Gruyère cheese – Provides a nutty, melted topping with a golden crust.
Parmesan cheese – Sprinkle for extra sharpness and savory finish.
Nutmeg – A pinch brightens the creamy sauce with warm, aromatic notes.
Salt and freshly ground black pepper – Season thoughtfully to balance the natural sweetness of the sweet potato and spinach.

For Baking

Butter – Use to grease the dish and dot on top for a perfectly crisp, golden crust.

These ingredients create the soul of your Thanksgiving Sweet Potato and Spinach Gratin, balancing creamy textures with fresh, wholesome flavors that please every palate.

How to Make Thanksgiving Sweet Potato and Spinach Gratin

Preheat oven: Preheat to 375°F (190°C) and butter a 9×13″ baking dish to ensure even baking and a beautifully crisp edge.
Prep potatoes: Peel and slice sweet potatoes into 1/4″ rounds for uniform cooking and tender, creamy bites.
Sauté spinach: In a skillet over medium heat, melt 1 tbsp butter, add garlic and onion, cook until translucent, then wilt fresh spinach for about 2 minutes.

For the Creamy Sauce:

Make sauce: Warm heavy cream with a pinch of nutmeg in a saucepan, stirring gently until slightly thickened. Season with salt and pepper.
Layer gratin: Arrange half the sweet potato slices, pile on sautéed spinach, pour half the sauce, then sprinkle half the Gruyère and Parmesan. Repeat once.
Bake gratin: Cover with foil and bake at 375°F for 25 minutes. Remove foil, bake another 15 minutes until bubbling and golden brown.
Rest gratin: Let the dish cool for 10 minutes so it sets, making slices hold together beautifully and flavors meld.

Optional: sprinkle chopped parsley for a fresh pop of color.

Exact quantities are listed in the recipe card below.

How to Store and Freeze Thanksgiving Sweet Potato and Spinach Gratin

Fridge: Store any leftover gratin in an airtight container in the fridge for up to 3 days. Reheat in the oven for a crispy texture or in the microwave for quick warmth.

Freezer: For longer storage, freeze the unbaked gratin wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator overnight before baking.

Reheating: When reheating, cover with foil to keep moisture in and bake at 350°F until heated through. If frozen, ensure it’s thoroughly defrosted before putting it in the oven.

Serving Tips: Garnish with fresh herbs after reheating for a pop of color and an extra layer of flavor in your Thanksgiving Sweet Potato and Spinach Gratin.

What to Serve with Thanksgiving Sweet Potato and Spinach Gratin?

As you prepare to wow your guests this holiday, consider these delightful accompaniments that perfectly complement the silky layers of sweet potato and spinach.

Herb-Roasted Turkey: The savory, juicy flavors of turkey pair beautifully with the sweet creaminess of the gratin, creating a harmonious holiday plate.
Garlic Mashed Potatoes: These buttery, fluffy potatoes provide a comforting, classic texture that balances the gratin’s richness, making every bite a pleasure.
Cranberry Sauce: The bright, tangy flavor of cranberry sauce cuts through the cream, adding a refreshing contrast that will leave your taste buds dancing.
Maple-Glazed Brussels Sprouts: Crispy sprouts with a hint of sweetness elevate the meal, echoing the sweet potato while adding delightful crunch and depth.
Warm Dinner Rolls: Soft, freshly baked rolls are perfect for scooping up creamy bites of gratin and soaking up the delicious turkey juices on the plate.
Apple Cider: A glass of chilled apple cider adds a festive touch and bright acidity that complements the dish’s hearty flavors beautifully.
Pumpkin Pie: The classic sweetness of pumpkin pie for dessert ties in seasonal flavors, closing the meal with warmth and nostalgia that’ll keep them talking long after the last bite.

Make Ahead Options

These Thanksgiving Sweet Potato and Spinach Gratin layers are perfect for meal prep enthusiasts! You can peel and slice the sweet potatoes up to 24 hours in advance, storing them in water in the refrigerator to prevent browning. Additionally, the sautéed spinach and creamy sauce can be prepared and refrigerated for up to 3 days. When ready to assemble, simply layer the ingredients as directed and bake. The combination of prepped components ensures that the gratin maintains its delicious flavors and textures, making your holiday cooking effortless. Just pop it in the oven and enjoy a comforting, crowd-pleasing dish with minimal last-minute effort!

Variations & Substitutions for Thanksgiving Sweet Potato and Spinach Gratin

Feel free to explore these tasty twists that can make your dish uniquely yours!

Dairy-Free: Use coconut milk or almond milk in place of heavy cream, and swap cheeses for a dairy-free blend for a delicious alternative.
Spicy Kick: Add a pinch of crushed red pepper flakes to the sautéed spinach for a subtle heat that complements the sweet potatoes beautifully. Sometimes, a little spice can elevate the entire dish!
Herb Infusion: Sprinkle fresh herbs like thyme or rosemary between the layers for a fragrant boost that brings your gratin to life with each bite. Fresh herbs can add vibrant flavor with minimal effort.
Nutty Crunch: Top with a mixture of crushed nuts, like pecans or walnuts, before the final baking stage for a delightful texture contrast and an extra flavor dimension.
Sweet & Savory: Mix in some caramelized onions or even a layer of cooked apples or pears for a sweet touch that pairs perfectly with savory layers.
Add Protein: Fold in some cooked, shredded chicken or sautéed mushrooms to create a heartier version that can serve as a main dish for your holiday table.
Veggie Boost: Enhance the nutrient profile by adding layers of other veggies like kale or butternut squash, offering a colorful array and varied textures to enjoy.
Vegan Option: Replace all dairy ingredients with plant-based versions and switch to nutritional yeast for that cheesy flavor, ensuring everyone can savor this dish during the festivities.

No matter which variation you choose, you’ll end up with a dish that’s hearty, flavorful, and perfect for celebrating!

Expert Tips for Thanksgiving Sweet Potato and Spinach Gratin

Even slicing matters: Slice sweet potatoes uniformly about 1/4″ thick to ensure they cook evenly and achieve the perfect tender texture.
Wilt spinach gently: Avoid overcooking spinach; just wilt until bright green to retain freshness and prevent sogginess in your gratin.
Season layers thoughtfully: Season each ingredient layer lightly to build balanced flavors without overpowering the delicate sweetness of the potatoes.
Use room-temperature cream: Warm cream blends more smoothly into the sauce, promoting that signature creamy consistency without curdling.
Rest before serving: Let the gratin sit 10 minutes out of the oven so it sets properly—this helps slices hold their shape and the flavors to deepen.

Thanksgiving Sweet Potato and Spinach Gratin Recipe FAQs

What type of sweet potatoes should I use for the gratin?
I recommend firm, medium-sized sweet potatoes with smooth skin and no dark spots. These slice easily into uniform rounds and offer the perfect natural sweetness and texture for layering.

How long can I store leftover gratin in the fridge?
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, warming in the oven helps restore that lovely crispy top, though the microwave is fine for a quicker option.

Can I freeze the Thanksgiving Sweet Potato and Spinach Gratin?
Absolutely! Freeze the unbaked gratin wrapped tightly in plastic wrap, then foil, to prevent freezer burn. Freeze for up to 2 months. When ready, thaw overnight in the refrigerator, then bake as usual for best texture and flavor.

What if my gratin turns out watery or soggy?
This can happen if spinach is overcooked or excess moisture isn’t drained well. Wilt spinach just until bright green and squeeze out any extra liquid before layering. Also, ensure sweet potato slices are uniform thickness to cook evenly without releasing too much water.

Is this dish safe for pets or suitable for certain dietary restrictions?
This gratin contains dairy and garlic, which are not recommended for pets like dogs or cats. For dietary alternatives, you could swap heavy cream with coconut milk and use vegan cheeses to make it dairy-free—though the flavor and texture will differ slightly.