Description
This scalloped sweet potatoes recipe features creamy, golden layers of thinly sliced sweet potatoes baked in a luscious herb-infused cream sauce. It’s a decadent yet simple casserole that’s perfect for holidays or cozy dinners, and easily adaptable for gluten-free or vegetarian diets.
Ingredients
- 2.5 lbs (about 4–5 medium) sweet potatoes, sliced 1/8-inch thick
- 2 cups heavy cream
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup (about 4 oz) Gruyère or sharp cheddar cheese, grated (optional)
- 1/4 teaspoon freshly grated nutmeg
- Chopped parsley or chives, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Wash and dry sweet potatoes. Slice into 1/8-inch rounds using a mandoline or sharp knife. Peel if desired.
- In a medium saucepan over medium heat, melt butter. Add garlic and thyme; cook 1 minute until fragrant.
- Pour in heavy cream and milk. Whisk in salt, pepper, and nutmeg. Bring to a gentle simmer (3-4 minutes), stirring frequently. Remove from heat and stir in cheese if using.
- Arrange half the sweet potato slices in overlapping rows in the baking dish. Pour half the cream sauce over the top. Repeat with remaining potatoes and sauce. Press down gently to submerge the top layer.
- Cover tightly with aluminum foil and bake for 35 minutes.
- Remove foil and bake another 25-30 minutes, until the top is golden and bubbly and a knife slides easily through the potatoes. Tent with foil if browning too quickly.
- Let rest at least 15 minutes before serving. Garnish with parsley or chives if desired.
Notes
For dairy-free, use coconut milk and oat or cashew milk, and skip the cheese or use a vegan alternative. Slice potatoes evenly for best texture. Letting the casserole rest before serving helps the sauce thicken. For a crispy top, broil for 2-3 minutes at the end. Can be made ahead and reheated; leftovers keep well for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 280
- Sugar: 9
- Sodium: 450
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 37
- Fiber: 5
- Protein: 8
Keywords: scalloped sweet potatoes, holiday casserole, sweet potato gratin, vegetarian side, gluten-free, Thanksgiving, Christmas, easy casserole, creamy sweet potatoes, comfort food