Cheesy Chicken and Sweet Potato Casserole with Gruyère
A hearty casserole featuring tender roasted sweet potatoes layered with seasoned chicken, fresh kale, and a rich Gruyère cheese sauce. The sweet potatoes are baked until perfectly tender, then combined with a creamy half-and-half sauce that's thickened with butter and flour. Fresh kale adds color and nutrition while shredded chicken provides protein. The dish is topped with additional cheese and baked until bubbly and golden. Perfect for family dinners or potluck gatherings, this comforting casserole balances sweet and savory flavors with a satisfying creamy texture.
Ingredients
- 3 lb sweet potatoes
- ⅓ cup butter
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- 3 cups half-and-halfheavy cream1:1vegetarianadds dairy
richer texture
- 8 oz Gruyère or Swiss cheese, shreddedcheddar cheese1:1vegetarianadds dairy
sharper flavor
- 3 cups fresh kale, coarsely chopped
- 2 cups cooked chicken, shredded
Instructions
- 1
Heat oven to 350°F and spray baking dish with cooking spray
- 2
Pierce sweet potatoes with fork and place on cookie sheet
- 3
Bake sweet potatoes 50 to 60 minutes until easily pierced with knife
- 4
Cool potatoes 20 minutes, then peel and cut into 1/4-inch slices
- 5
Melt butter in saucepan over medium heat
- 6
Whisk in flour, salt and pepper until smooth and bubbly
- 7
Gradually stir in half-and-half, cook 5 to 7 minutes until slightly thickened
- 8
Stir in 1 cup cheese until melted
- 9
Toss sliced potatoes, cheese sauce, kale and chicken in large bowl until coated
- 10
Spoon mixture into prepared baking dish
- 11
Sprinkle with remaining cheese
- 12
Bake 25 to 30 minutes until heated through and cheese is melted
- 13
Let stand 15 minutes before serving
Tips
Pierce sweet potatoes thoroughly to prevent bursting during baking and ensure even cooking throughout.
Make the cheese sauce smooth by whisking constantly and adding half-and-half gradually to prevent lumps.
Let the casserole rest 15 minutes before serving to allow the sauce to set and make slicing easier.
Good to Know
Refrigerate covered up to 3 days
Assemble casserole up to 1 day ahead, cover and refrigerate, add 10-15 minutes to baking time
Serve hot as main dish with green salad
Common Mistakes
Don't skip cooling time for sweet potatoes to avoid burns when handling
Whisk cheese sauce constantly to prevent lumping and burning
Substitutions
FAQ
Can I use regular potatoes instead of sweet potatoes?
Yes, but reduce initial baking time to 45-50 minutes and expect a less sweet flavor profile.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days and reheat in 350°F oven until warmed through.
Can I freeze this casserole?
Yes, freeze unbaked casserole up to 3 months. Thaw overnight and add 15-20 minutes to baking time.