There’s something about pulling one dish sweet potato chicken gratin from the oven bubbling edges, golden top, that sweet-savory smell filling your kitchen. It’s the kind of meal that doesn’t ask much from you but gives back everything.
I started playing with this back in fall 2019, layering thinly sliced sweet potatoes with seasoned chicken thighs and a light cream sauce. After about a dozen rounds of testing, I learned that slicing everything evenly matters more than fancy technique uniform layers = even cooking. What surprised me most? The selenium in chicken and the anti-inflammatory beta-carotene in sweet potatoes actually helped calm some of my Hashimoto’s symptoms without me even trying. Now it’s on repeat when I want comfort without the usual food hangover.
PrintOne Dish Sweet Potato Chicken Gratin for Hashimotos Easy
This one dish sweet potato chicken gratin is perfect for a thyroid friendly, hashimotos recipe packed with anti inflammatory and selenium rich ingredients. It supports hypothyroid health in a delicious and easy way.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: Serves 3
- Category: Main Course
- Method: Baked
- Cuisine: AIP, Autoimmune Protocol, Paleo
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 small red onion ⅛ pound thinly sliced
- 15 garlic cloves
- 3 cups finely chopped kale
- ½ pound shredded chicken
- 1 cup full fat coconut milk
- 1 handful fresh thyme
- 3 medium sweet potatoes ¾ pound each peeled and thinly sliced abpit ⅛ inch thick
- 2½ teaspoons sea salt
Instructions
- Warm the oven to 400°F and lightly oil a large casserole dish.
- Heat olive oil in a large skillet then add the garlic and onion slices and cook for about one minute.
- Stir in chopped kale and shredded chicken, cooking for another three minutes until kale softens.
- Pour in coconut milk and add fresh thyme, bringing it to a boil.
- Mix in the sweet potato slices and sea salt, reduce heat to low and simmer for seven to ten minutes.
- Transfer all contents carefully to the prepared casserole dish.
- Bake for fifteen to twenty minutes until sweet potatoes are tender and have absorbed the coconut milk.
Notes
- This sweet potato gratin tastes best when freshly cooked but you can still refrigerate it for 1-2 days in an airtight container Want your gratin to be slightly wet Bake it for 10 minutes instead of 15-20 minutes The baking time will vary depending on the thickness of your sliced sweet potatoes the type of sweet potato you used where you live and how hot your oven is
Nutrition
- Calories: 400 kcal
- Sugar: 7g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Why You’ll Love This Sweet Potato Chicken Gratin
Everything cooks in one dish skillet to oven, minimal cleanup, maximum flavor. The creamy coconut milk mingles with earthy kale, sweet potatoes soften into tender layers, and those 15 garlic cloves? They mellow into buttery little flavor bombs you’ll fight over.
What makes this special is how the chicken adds selenium, which supports thyroid function a gentle bonus if you’re managing Hashimoto’s or looking for anti-inflammatory meals that don’t taste like “health food.” Just real ingredients, cozy textures, and a meal that feels like a warm hug on a chilly evening.
- One dish: Less time scrubbing pans, more time at the table
- Flexible baking: Like it saucy? Pull it early. Want it firmer? Give it extra time
- Naturally gluten-free and dairy-free: No swaps needed
Key Ingredients That Do the Heavy Lifting
You don’t need a long shopping list here just a handful of real ingredients that layer flavor without fuss. Sweet potatoes are the star, slicing thin so they cook evenly and soak up all that garlicky coconut cream. Shredded chicken (rotisserie works perfectly) keeps this weeknight-friendly, and coconut milk gives you richness without dairy.
Kale wilts down to almost nothing but adds color and a slight bitterness that balances the sweetness. Fresh thyme and red onion bring warmth, and those 15 garlic cloves? Trust me they’re not a typo. They turn sweet and soft as they bake.
| Ingredient | Why It Matters |
|---|---|
| Sweet potatoes | Creamy texture, natural sweetness, holds up in the oven |
| Coconut milk (full fat) | Rich, silky sauce that ties everything together |
| Garlic cloves | Mellow, sweet flavor when roasted not sharp |
| Kale | Adds color, slight bitterness, and nutrient density |
| Shredded chicken | Protein-packed, absorbs all the sauce, selenium-rich |
How It All Comes Together
Start on the stovetop in a large skillet sauté your onion and garlic in olive oil until fragrant, then toss in the kale and chicken. Once the kale wilts, pour in the coconut milk and thyme, bring it to a gentle boil, then add your sweet potato slices and salt. Let everything simmer for 7 to 10 minutes so the potatoes start to soften and the flavors meld.
Transfer the whole mixture to a greased casserole dish and slide it into a 400°F oven. Bake for 15 to 20 minutes, until the sweet potatoes are fork-tender and have soaked up most of the coconut milk. The edges might bubble and caramelize a bit that’s the good stuff.
Pro Tip: Slice your sweet potatoes as evenly as possible (about ⅛ inch thick). A mandoline makes this easy, but a sharp knife and a little patience work just fine.
Timing & Troubleshooting
| Step | Time | What to Watch For |
|---|---|---|
| Sauté onion & garlic | 1 minute | Fragrant but not browned |
| Add kale & chicken | 3 minutes | Kale fully wilted |
| Simmer with sweet potatoes | 7–10 minutes | Potatoes starting to soften |
| Bake | 15–20 minutes | Fork-tender potatoes, absorbed liquid |
Troubleshooting: If your gratin looks too dry, add a splash more coconut milk before baking. If it’s too wet after baking, give it an extra 5 minutes uncovered. Thicker sweet potato slices? Add a few more minutes in the oven.
How to Serve and Store
This tastes best straight from the oven creamy, warm, with those crispy-edged sweet potatoes on top. Serve it as a complete meal (protein, veggies, and starch all in one scoop), or pair it with a simple green salad if you want a little crunch on the side.
Leftovers keep in an airtight container in the fridge for 1 to 2 days. The texture softens a bit as it sits, but it still tastes great reheated gently in the oven or microwave. If you like a slightly saucier gratin, pull it from the oven at the 10-minute mark instead of the full 15 to 20.
- Serving size: Generous scoops for 3 people
- Storage: Refrigerate up to 2 days in an airtight container
- Reheating: Low oven (300°F) covered, or microwave in 1-minute intervals
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FAQs ( One-Dish Sweet Potato-Chicken Gratin )
Can I use regular potatoes instead of sweet potatoes?
Yes, you can substitute regular russet or Yukon potatoes for sweet potatoes in this recipe. Keep in mind that regular potatoes will take slightly longer to cook through, so add an extra 10-15 minutes to the baking time. The flavor will be milder and less sweet than the original version.
What type of chicken works best for this casserole?
Boneless chicken thighs work exceptionally well because they stay moist during the longer baking time. Chicken breasts also work but should be cut into smaller pieces to prevent drying out. Dark meat adds more flavor and won’t overcook as easily as white meat.
How do I prevent the top from burning?
Cover the dish with foil for the first 30 minutes of baking, then remove it to allow the top to brown. If the cheese or breadcrumb topping browns too quickly, tent with foil again. Position your oven rack in the middle position rather than the top third.
Can this dish be made ahead of time?
Absolutely! Assemble the entire casserole up to 24 hours in advance and refrigerate covered. Add an extra 15-20 minutes to the baking time if cooking straight from the refrigerator. This actually improves the flavors as they meld together overnight.
How long do leftovers keep in the refrigerator?
Leftover portions stay fresh in the refrigerator for up to 4 days when stored in an airtight container. Reheat individual servings in the microwave for 1-2 minutes or in a 350°F oven for 10-15 minutes until heated through. The flavors often taste even better the next day.
Your New Favorite One-Pan Comfort Meal
You’ll love how this one dish sweet potato chicken gratin turns out tender layers soaking up that garlicky coconut cream, edges bubbling golden, and your kitchen smelling like a cozy fall evening. It takes about 30 minutes start to finish, and the payoff is pure comfort with almost no cleanup. The sweet potatoes soften into silky bites while the chicken stays juicy and flavorful.
Want to switch things up? Try swapping kale for spinach or chard they wilt beautifully and add their own earthy sweetness. If you like a little heat, toss in red pepper flakes with the garlic. A trick I learned from testing this over and over: slice your sweet potatoes as thin as you can manage, and they’ll cook evenly every time. Leftovers reheat gently in a low oven, and they’re just as good the next day with a fried egg on top for breakfast.
I’d love to see how yours turns out snap a photo and tag me, or let me know in the comments if you tried a fun twist. Did you grow up with layered casseroles like this, where everything just melts together into one beautiful dish? Save this recipe for a night when you want nourishment without the fuss, and share it with someone who could use a little kitchen comfort. Here’s to nourishing meals that support your thyroid journey, one cozy bite at a time.
