If you’re craving a showstopper side dish that’s bursting with Mediterranean flair, look no further than this Sweet Potato & Feta Gratin with Walnuts. With its vibrant layers of sweet potato, beet, creamy feta, and golden walnut topping, this recipe transforms humble root vegetables into a cozy celebration of color, texture, and flavor. Each forkful is creamy, crunchy, salty, and delicately sweet, making it a guaranteed hit at your next dinner party or comforting weeknight meal.
Ingredients You’ll Need
The beauty of Sweet Potato & Feta Gratin with Walnuts lies in its carefully chosen, easy-to-find ingredients. Each component brings something unique—whether it’s creamy richness, mellow sweetness, earthy depth, or irresistible crunch. Here’s what you’ll need and why:
- Sweet potatoes: Their natural sweetness balances perfectly with the salty feta, making every layer soft and luscious.
- Beets: Earthy, lightly sweet, and stunningly vibrant—they give this gratin its iconic jewel-toned stripes.
- Onion: Thin slices add a gentle savoriness that complements the other vegetables.
- Feta cheese: Brings a tangy, creamy bite that melts throughout the gratin for pops of flavor.
- Heavy cream or coconut cream: Envelops the vegetables and cheese in a velvety, luxurious sauce.
- Garlic: Just the right amount of aromatic depth and warmth in every bite.
- Fresh thyme leaves: These tiny green leaves wake up the dish with a hint of herbal brightness.
- Salt & black pepper: Seasoning essentials—taste as you go to get them just right.
- Walnuts: Add a crave-worthy crunch and nutty dimension that’s simply irresistible.
- Olive oil: Helps the topping brown beautifully and deepens the dish’s flavor.
- Fresh parsley: For a pop of color and fresh, herby finish just before serving.
How to Make Sweet Potato & Feta Gratin with Walnuts
Step 1: Prep Your Oven and Mix the Creamy Sauce
Begin by preheating your oven to 375°F (190°C), setting the stage for a perfectly baked Sweet Potato & Feta Gratin with Walnuts. In a small bowl, whisk together your heavy cream or coconut cream with the minced garlic, fresh thyme leaves, salt, and cracked black pepper. This sauce will create a deeply flavorful base that gently perfumes every layer of the gratin as it bakes.
Step 2: Slice and Layer the Vegetables
Peel and thinly slice your sweet potatoes and beets—aim for slices about 1/8-inch thick so they cook evenly. Do the same with the onion. In a greased baking dish, arrange layers of sweet potato, beet, and onion, sprinkling a generous pinch of crumbled feta between each layer. This step isn’t just about beauty; it ensures that each serving is bursting with every flavor and texture the Sweet Potato & Feta Gratin with Walnuts has to offer.
Step 3: Pour, Top, and Bake
Slowly pour the garlicky cream mixture over your layered veggies, letting it trickle into every nook and cranny. Scatter the chopped walnuts all over the top, then finish with a drizzle of olive oil to encourage luscious browning. Cover your dish with foil and bake for 35–40 minutes, then uncover and bake an extra 15 minutes, until the vegetables are tender and the top is bubbling and golden.
Step 4: Cool, Garnish, and Serve
Once baked, let your Sweet Potato & Feta Gratin with Walnuts cool for just a few minutes to help the layers settle. Sprinkle with plenty of fresh parsley before scooping out thick, inviting slices to serve warm—every forkful swirled with melting cheese, earthy veggies, and golden walnuts.
How to Serve Sweet Potato & Feta Gratin with Walnuts
Garnishes
You can never go wrong with a flourish of fresh parsley to give your Sweet Potato & Feta Gratin with Walnuts a lively pop of green. For even more brightness, a scattering of lemon zest or a few extra crumbles of feta right before serving can really make the colors and flavors sing.
Side Dishes
This gratin pairs beautifully with simply grilled or roasted meats, fresh green salads, or a crisp glass of white wine. Consider serving it alongside Mediterranean favorites like herby salmon, roasted chicken, or a cool cucumber yogurt salad for a complete and satisfying meal.
Creative Ways to Present
To turn this side into a stunning centerpiece, try baking Sweet Potato & Feta Gratin with Walnuts in a round dish and fanning the veggies in a spiral pattern. Or, bake individual servings in ramekins for a personalized touch at dinner parties—each guest gets their own mini masterpiece!
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato & Feta Gratin with Walnuts keeps remarkably well. Simply cover the cooled gratin tightly and refrigerate for up to three days—the flavors deepen and meld, making the next-day leftovers genuinely crave-worthy.
Freezing
If you’d like to make this gratin further in advance, assemble the dish (minus the walnuts for best texture) and freeze before baking. When ready to serve, thaw overnight in the fridge, add the walnuts, and bake as directed. You can also freeze baked leftovers, tightly wrapped, for up to one month.
Reheating
To reheat, warm servings in a 350°F (175°C) oven until hot and bubbly, about 15–20 minutes. If you’re in a hurry, a microwave will work, too—just cover and heat gently until warmed through, so the creamy sauce doesn’t split and the walnuts stay crunchy.
FAQs
Can I use different types of cheese?
Absolutely! While feta adds a tangy, creamy punch perfect for this recipe, you can experiment with goat cheese, ricotta salata, or even soft blue cheese for a different twist. Just keep the quantities similar to maintain that creamy balance in Sweet Potato & Feta Gratin with Walnuts.
Can I prepare Sweet Potato & Feta Gratin with Walnuts ahead of time?
Definitely. You can assemble the entire gratin up to one day in advance and store it in the fridge, covered, then bake just before serving. This make-ahead step means less stress at dinnertime!
What’s the best way to slice the vegetables?
The key is to slice the sweet potatoes and beets as thinly and uniformly as possible—ideally with a mandoline slicer—which helps all the layers cook at the same rate and gives your Sweet Potato & Feta Gratin with Walnuts that beautiful, even structure.
Are there vegan or dairy-free options?
For a dairy-free or vegan version, substitute coconut cream for heavy cream, and use your favorite plant-based feta alternative. The walnut crunch and creamy texture still stand out in this adapted Sweet Potato & Feta Gratin with Walnuts.
Can I make this dish nut-free?
Of course! If you need to avoid nuts, simply leave out the walnuts. For added crunch, sprinkle a few toasted seeds (like pumpkin or sunflower) over the top instead, keeping the spirit and joy of Sweet Potato & Feta Gratin with Walnuts alive.
Final Thoughts
If you’re searching for something special that’s both nourishing and absolutely stunning, Sweet Potato & Feta Gratin with Walnuts is a true star. Trust me, one taste and you’ll be looking for every excuse to make this comforting, colorful dish again and again!
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Sweet Potato & Feta Gratin with Walnuts Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Mediterranean Layered Beet, Sweet Potato & Feta Gratin with Walnuts is a hearty and flavorful dish that combines the earthy sweetness of beets and sweet potatoes with creamy feta cheese and crunchy walnuts, all baked to perfection.
Ingredients
For the Vegetables
- 2 medium beets, peeled and thinly sliced
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 small onion, thinly sliced
For the Cheese & Sauce
- 1 cup crumbled feta cheese
- 1 cup heavy cream or coconut cream
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- Salt & black pepper to taste
For the Topping
- 1/4 cup walnuts, roughly chopped
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C).
- Mix Cream Mixture: In a small bowl, mix cream, garlic, thyme, salt, and pepper.
- Layer Vegetables: In a greased baking dish, layer sweet potato slices, beets, and onion slices. Sprinkle a portion of feta between layers. Repeat until all vegetables and feta are used.
- Pour Cream Mixture: Pour the cream mixture evenly over the layered vegetables.
- Add Toppings: Top with walnuts and drizzle with olive oil. Cover with foil and bake for 35–40 minutes. Remove foil and bake an additional 15 minutes until vegetables are tender and top is golden.
- Final Touch: Let cool slightly, garnish with fresh parsley, and serve warm.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 10 g
- Sodium: Not specified
- Fat: 22 g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: Not specified
