Go Back

Scalloped Sweet Potatoes

Scalloped sweet potatoes baked until tender with a golden Gruyere and parmesan crust and a lightly maple-scented cream sauce. Thin overlapping slices bake in a covered casserole, then uncovered to turn bubbly and caramelized at the edges.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
rest 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Scalloped sweet potatoes
  • 3 lb sweet potatoes peeled and thinly sliced
  • 3 garlic minced
  • 1.5 cup heavy cream
  • 0.5 cup whole milk
  • 2 tbsp maple syrup
  • 1 tsp fresh thyme
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 cup Gruyere cheese shredded
  • 0.5 cup parmesan grated
  • 3 tbsp unsalted butter
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 375F, then butter a 9x13 baking dish.
  2. Whisk heavy cream, whole milk, minced garlic, maple syrup, fresh thyme, cinnamon, nutmeg, salt, and pepper until smooth.
Layer and bake covered
  1. Layer thinly sliced sweet potatoes in overlapping rows inside the buttered dish.
  2. Pour the cream mixture over the sweet potatoes so it distributes evenly through the layers.
  3. Cover tightly with foil, then bake for 40 minutes at 375F.
Add cheese and finish
  1. Uncover the dish, then scatter Gruyere cheese and parmesan over the top.
  2. Bake 20 to 25 more minutes at 375F until the sweet potatoes are completely tender and the topping is golden and bubbly.
Rest and serve
  1. Rest the scalloped sweet potatoes for 10 minutes before serving so the sauce thickens slightly and the slices hold their shape.

Notes

Pro tip: slice sweet potatoes very thin and try to keep the thickness consistent so they cook through at the same rate. Store covered in the refrigerator for up to 4 days; reheat in a 350F oven until warmed through. Freeze yes—cool completely, cover tightly, and freeze up to 2 months; thaw overnight in the fridge before reheating. For a dairy-light option, replace heavy cream and whole milk with an equal amount of lactose-free cream and milk (or a lactose-free half-and-half) to keep the same rich texture.