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French Onion Sweet Potato Gratin

with Chicken Bone Broth Concentrate Native Herbs
Gluten Free
recipe-difficulty
Easy peasy
recipe-serves
8-12
ready-in
2hrs

Elevate your festive table with our French Onion Sweet Potato Gratin - a rich, comforting dish that’s both indulgent and nourishing. Layers of tender sweet potato meet caramelised brown onions, garlic, and fresh thyme, all enveloped in a creamy blend of Chicken Bone Broth. Every bite is silky, savoury, and full of depth. Perfect for Christmas feasts or cosy dinners, it’s a luxurious twist on a classic gratin that everyone will love.



Nutrition Information (per serve):
Protein: 10g
Carbohydrates: 24g
Fat: 19g

Sides & Snacks
Modern Wellness Cuisine
Pantry Items
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  • 4 small to medium sweet potatoes
  • 2 large brown onions
  • 1.5 cups Gruyère cheese, grated
  • 1/2 cup Parmesan cheese, finely grated
  • 1 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1.5 cups pure cream
  • ¼ tsp nutmeg 
  • 2 tbsp Chicken Bone Broth Concentrate Native Herbs
  • 1 fresh thyme, finely chopped
  • 1 tsp freshly ground black pepper
  • 1 oz  butter, cubed
  • Fresh thyme to garnish
  1. Preheat the oven to 350F. 
  2. Carefully slice the sweet potatoes horizontally into thin rounds (about 3mm) then do the same with the onions. 
  3. Place the sweet potato slices in a single layer in an overlapping pattern in the baking dish, adding an onion slice every 10 slices or so into one full layer.
  4. Mix together all of the cheese and set aside ⅓ for the cream sauce. 
  5. Sprinkle the cheese over the potato and onion layer. 
  6. In a small saucepan, heat olive oil. Add garlic and cook for 30 secs until fragrant. Add cream, nutmeg, thyme and Chicken Bone Broth Concentrate Native Herbs, and bring to a simmer to combine and slightly thicken, about 5 mins. 
  7. Stir in the reserved cheeses and then slowly pour the cream mixture over the top of the potatoes. 
  8. Top with small cubes of butter over the top of the potatoes.
  9. Cover with foil and pop into the oven for about 45 mins.
  10. Remove foil and bake uncovered for about 25 mins to brown.
  11. Let sit for 15-20 mins prior to serving as it is lava hot!  
  12. Top with fresh thyme and enjoy.