Mediterranean Maple Glazed Gruyere Sweet Potato And Hot Honey Yam Gratin
This gratin is warm, layered and full of sweet-savory balance. Instead of a heavy cream base, it leans on olive oil, maple syrup, herbs and melted Gruyere to create a dish that feels rich without being overly heavy. The mix of sweet potatoes and yams gives the bake a natural sweetness, while the hot honey adds heat that cuts through the richness. A touch of garlic, thyme and a little lemon keeps the flavors bright and gives it a Mediterranean feel. The top turns golden and crisp, while the layers underneath soften into a tender, caramelized stack. It works as a holiday side, a weekend dinner dish or something special when you want a warm, comforting bake that’s easy to assemble. Once you slice into it, the layers hold together nicely, and every bite hits that blend of creamy cheese, sweet glaze, gentle spice and fresh herbs.
Prep: 20 minutes
Cook: 50 to 60 minutes
Total: 70 to 80 minutes
Ingredients
2 medium sweet potatoes, peeled and thinly sliced
2 medium yams, peeled and thinly sliced
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon hot honey (plus extra for finishing)
2 garlic cloves, minced
1 teaspoon thyme
1 teaspoon oregano
Salt and black pepper
1 cup shredded Gruyere
1⁄4 cup grated Parmesan
Juice of 1⁄2 lemon
Fresh parsley for topping
Instructions
Heat the oven to 200 C and grease a medium baking dish with olive oil.
In a small bowl, whisk olive oil, maple syrup, hot honey, garlic, thyme, oregano, salt and pepper.
Add a splash of lemon juice to brighten the glaze.
Arrange a layer of sweet potato slices in the dish.
Brush with some of the glaze and sprinkle a portion of Gruyere.
Add a layer of yam slices on top.
Brush again with glaze and add another handful of Gruyere.
Continue layering until everything is used, finishing with cheese.
Cover loosely with foil and bake for 35 minutes.
Remove the foil, sprinkle Parmesan on top and bake another 15 to 20 minutes until browned.
Tips
Slice potatoes thin so the layers cook evenly.
Use a mandoline if you want uniform slices.
Don’t skip the foil step; it helps the potatoes soften before browning.
Add lemon only to the glaze, not the top, to avoid curdling the cheese.
If the glaze thickens too much, thin it with a teaspoon of warm water.
Taste the glaze before using; adjust sweet or spicy levels as needed.
Let the gratin rest for five minutes before slicing so layers stay intact.
For deeper color, broil the top for the last minute, watching carefully.
Spread slices slightly apart during layering to help the glaze seep through.
If using a ceramic dish, add five extra minutes of baking time.
Variations
Use half Gruyere and half mozzarella for a stretchier top.
Add caramelized onions between layers for extra sweetness.
Mix in rosemary instead of thyme for a woodsy flavor.
Use feta crumbs on top for a sharper Mediterranean edge.
Replace maple syrup with date syrup for a deeper sweetness.
Add sliced apples between layers for a sweeter, fruitier version.
Sprinkle toasted almonds or walnuts before serving.
Replace yams with butternut squash if that’s what you have.
Add chili flakes instead of hot honey if you want it spicier.
Add a spoon of pesto between layers for an herby twist.
Q&A
Can I make this ahead?
Yes. Assemble, refrigerate and bake when needed.
Can I freeze it?
Cook first, cool and freeze. Reheat in the oven.
Can I make it without cheese?
Yes, but the layers will be less rich. Add nuts for texture.
Does the hot honey make it very spicy?
It adds gentle heat. Adjust the amount to your liking.
Can I use only sweet potatoes?
Yes. The flavor will be slightly sweeter.
Can I add meat?
Thin slices of cooked turkey or chicken can be added between layers.
Can I use vegan cheese?
Yes. Choose one that melts well.
How do I check if it’s done?
A knife should slide through the center easily.
Can I use butter instead of olive oil?
Yes. Melt it first and mix it into the glaze.
What pairs well with this?
Roasted chicken, grilled fish, salad or steamed greens.
Nutrition
(per serving, 1 of 6)
Calories: 360
Protein: 12 g
Carbs: 42 g
Fat: 16 g
Fiber: 5 g
Sugar: 14 g
Conclusion
This gratin has a comforting sweetness from the potatoes that blends well with maple syrup and herbs, while the Gruyere adds a mellow richness that ties the layers together. The hot honey brings a warm finish that lifts the dish instead of overpowering it. It’s a flexible recipe you can bring to gatherings or enjoy on a quiet evening. The texture is soft inside with a crisp, golden top that makes it feel special. You can serve it with nearly anything or enjoy it as the main event with a fresh salad. It reheats well and the flavors deepen after resting. Whether you stick to the base recipe or adjust it with herbs, nuts or extra heat, the result stays balanced and comforting. This is a simple dish that feels thoughtful and festive, perfect for when you want something warm and inviting on the table.