Potato and Sweet Potato Tian

Layer-and-bake dishes offer ways to turn leftovers into something luscious -- and they're ideal mediums for healthful ingredients. In this dish, a little Gruyere cheese provides a decadent texture, while sweet potatoes, leeks, and tangy grated apple make the dish especially moist, so you can use less fat.
Martha Stewart Living, February 2010
  • Yield Serves 8
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  • 1 pound Yukon gold potatoes, thinly sliced
  • 12 ounces sweet potatoes, thinly sliced
  • 1 green apple (6 ounces), cored and grated
  • 3 leeks, white and pale-green parts only, halved lengthwise, sliced 1/8 inch thick, and rinsed well
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 ounces grated Gruyere cheese (1 cup)


  1. Preheat oven to 350 degrees. Toss together potatoes, sweet potatoes, apple, leeks, oil, and 1 teaspoon salt. Season with pepper. Transfer to a 9-by-12-inch oval baking dish, spread into a thin layer, and cover with parchment-lined foil. Bake for 15 minutes. Raise oven temperature to 400. Remove, uncover, and top with Gruyere. Bake until bubbling and top is browned, about 30 minutes.

Recipe Reviews

Reviews (2)

  • jennifer4 15 Mar, 2012

    I have made this recipe several times subsituting based on what I have in my cabinet and it is always delicious. For instance, I always use a mixture of Monterey Jack and parmesan for the gruyere and have substituted yellow onions and gala Apple as needed. A great lower fat version for those who like scalloped potatoes with a delicate sweetness and great blend of flavors and nutrients. What more could you ask for?

  • PenelopeRB 5 Apr, 2010

    Totally delicious! What a terrific combination of flavors and a lighter way to make the classic potato and Gruyere gratin. Definite winner.