There’s something deeply satisfying about sliding one single pan into the oven and pulling out a complete meal. One Dish Sweet Potato Chicken Gratin is exactly thattender chicken nestled under creamy sweet potato rounds, bubbling with herbs and just enough cheese to feel like comfort food.
I started testing this back in fall 2019 when I was craving something cozy that didn’t wreck my energy levels. Turns out the selenium in chicken plus the vitamin A in sweet potatoes actually helped calm my Hashimoto’s flare-upswho knew? The trick is slicing the potatoes thin enough so they soften without going mushy, and I’ve made it at least a dozen times now to get that balance just right.
Joe Rooney
One Dish Sweet Potato Chicken Gratin for Hashimotos Easy Recipe
This one dish sweet potato chicken gratin is a thyroid friendly, anti inflammatory comfort food perfect for an easy dinner. Designed with Hashimotos in mind, it combines wholesome ingredients like sweet potatoes, kale, and coconut milk for a nutritious and satisfying meal.
3 medium sweet potatoes (¾ pound each), peeled and thinly sliced (abpit ⅛-inch thick)
2½ teaspoons sea salt
Method
Set your oven to 400°F and grease a large casserole dish lightly.
Heat the olive oil in a large skillet and add the garlic and sliced red onion, cooking gently for about 1 minute.
Stir in the chopped kale and shredded chicken, cooking for an additional 3 minutes over medium heat until the kale has softened.
Pour in the coconut milk and add the fresh thyme, bringing the mixture to a boil.
Add the sliced sweet potatoes and sea salt, reducing the heat to low and simmering for 7 to 10 minutes.
Transfer the skillet contents carefully into the greased casserole dish.
Place the dish in the oven and bake for 15 to 20 minutes, or until the sweet potatoes are tender and have absorbed the coconut milk.
Notes
This sweet potato gratin tastes best fresh but can be stored in an airtight container in the refrigerator for 1-2 days.
For a moister gratin, bake for only 10 minutes instead of 15-20.
Baking times may vary based on sweet potato thickness, type, oven temperature, and your location.
Why You’ll Love This One Dish Sweet Potato Chicken Gratin
This is the kind of dinner that makes weeknights feel manageable again. Everything cooks in one dishno juggling pans or timing side dishes separately. You just layer, bake, and dinner’s done.
Thyroid-friendly comfort: The selenium in chicken paired with vitamin A from sweet potatoes can help support thyroid functionespecially helpful if you’re managing Hashimoto’s. It’s real food that feels good without overthinking it.
Minimal cleanup: One skillet, one casserole dish. That’s it.
Forgiving and flexible: Sweet potatoes vary in moisture and thickness, but this recipe adapts. You control how creamy or firm you want the final texture.
Cozy, nostalgic flavors: Fresh thyme, caramelized onions, and creamy coconut milk taste like the gratins I grew up withjust cleaner and easier on your system.
Key Ingredients That Make It Work
You’re working with simple, whole ingredients herenothing fancy or hard to find. Each one plays a role in building flavor and texture without relying on dairy or processed fillers.
Sweet potatoes: Slice them thin (about ⅛-inch) so they soften evenly and soak up the coconut milk. Thicker slices need more time and can turn out undercooked in spots.
Shredded chicken: Rotisserie chicken is your friend here. Already cooked, already seasoned, saves you time.
Full fat coconut milk: This is what makes the gratin creamy. Don’t swap for lightit won’t thicken the same way.
Kale and fresh thyme: Kale wilts down beautifully and adds a slight earthiness. Thyme brings that cozy, herby warmth you want in a comfort casserole.
Garlic and red onion: Fifteen cloves sounds like a lot, but they mellow out as they cook and give the dish serious depth.
How to Make It (Step-by-Step)
The process is straightforward: sauté, simmer, transfer, bake. You’re building flavor on the stovetop first, then letting the oven finish the job. Here’s how it comes together:
Step
What to Do
Time
1
Preheat oven to 400°F and lightly grease your casserole dish
2
Sauté garlic and sliced red onion in olive oil for 1 minute
1 min
3
Add kale and shredded chicken; sauté until kale wilts
3 min
4
Pour in coconut milk and thyme; bring to a boil
2 min
5
Add sweet potatoes and salt; simmer on low heat
7–10 min
6
Transfer everything to casserole dish and bake
15–20 min
Pro Tip: If your sweet potatoes are sliced thicker than ⅛-inch, add 5 more minutes to the baking time. You want them fork-tender, not crunchy.
How to Serve and Store
This gratin tastes best fresh out of the oven when the edges are just starting to crisp and the coconut milk is thick and creamy. Leftovers hold up surprisingly well when stored properly.
Storage Method
Details
Refrigerate
Store in an airtight container for 1–2 days. Reheat gently in a 350°F oven to avoid drying out the sweet potatoes.
Serve fresh
Let it rest 5 minutes after baking so the sauce thickens slightly. Serve with a simple green salad or steamed broccoli.
Want it saucier?
Bake for only 10 minutes instead of 15–20. The sweet potatoes will be tender but the dish will stay wetter and more spoonable.
Troubleshooting and Tweaks
After making this more than a dozen times, here’s what I’ve learned about the little things that can affect your timing or texture:
Sweet potatoes still firm after 20 minutes? Your slices might be too thick, or your oven runs cool. Cover the dish with foil and bake another 5–10 minutes.
Too much liquid left? Uncover the dish for the last 5 minutes to let excess moisture evaporate.
Want more garlic flavor? Mince the garlic instead of leaving it whole. It distributes more evenly and gets sweeter as it bakes.
No fresh thyme? Use 1 teaspoon dried thyme. Add it when you pour in the coconut milk so it has time to bloom.
Note: Baking time varies based on sweet potato thickness, type, and your oven. Start checking at 15 minutes and adjust from there.
Craving delicious recipes and fresh cooking inspo? Follow me on Pinterest!
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. Keep in mind that regular potatoes take slightly longer to cook through, so add 5-10 minutes to the baking time. The flavor will be more neutral and less sweet than the original version.
What chicken cuts work best for this recipe?
Boneless chicken thighs work exceptionally well because they stay moist during the longer baking time. You can also use chicken breasts cut into 1-inch pieces, but watch carefully to prevent overcooking. Avoid bone-in pieces as they require different cooking times.
How do I prevent the sweet potatoes from getting mushy?
Slice the sweet potatoes uniformly, about 1/4-inch thick, for even cooking. Don’t overlap the layers too much, and avoid overbaking. The potatoes should be tender when pierced with a fork but still hold their shape when the dish is done.
Can this casserole be made ahead of time?
Yes, you can assemble this dish up to 24 hours in advance and refrigerate covered. Add an extra 15-20 minutes to the baking time if cooking from cold. For best results, let it come to room temperature for 30 minutes before baking.
What cheese alternatives work well in this dish?
Gruyere, sharp cheddar, or fontina cheese make excellent substitutes for traditional cheese options. For a lighter version, try using half the cheese amount and add extra herbs like thyme or rosemary. Goat cheese also pairs beautifully with sweet potatoes.
Ready to Make This Cozy One-Pan Dinner?
You’ll love how this One Dish Sweet Potato Chicken Gratin turns out after just 45 minutes. The sweet potatoes get tender and creamy. The chicken stays moist. The whole house smells like thyme and comfort. It’s the kind of dinner that makes you feel like you really cooked, even on a busy Tuesday night.
Want to switch it up? Try adding a handful of spinach instead of kale, or swap red onion for shallots if that’s what you’ve got. Leftovers reheat beautifully in a covered dish at 350°Fjust add a splash of coconut milk to keep things creamy. My grandmother always said the best recipes are the ones you can make your own, and this one’s built for exactly that kind of kitchen confidence.
I’d love to hear how yours turned out. Did you tweak the herbs? Add extra garlic? Drop a comment or tag me with a photoI’m always curious what works in your kitchen. Save this recipe for a night when you need something nourishing without the fuss, and share it with anyone who could use a little cozy comfort on their plate. Here’s to nourishing meals that support your thyroid journey.
