Scalloped Sweet Potatoes
Indulge in the creamy, cheesy layers of scalloped sweet potatoes—a sophisticated twist on a classic comfort dish that's perfect for the holidays or any special gathering. This recipe combines velvety sliced sweet potatoes with a luscious garlic-infused cream sauce, flavored with thyme and baked to perfection under a golden blanket of Gruyère and Parmesan cheeses. Each bite delivers a harmonious balance of sweetness, creaminess, and a hint of savory, making it an irresistible centerpiece or side dish. Easily prepped in just 20 minutes and baked to bubbly perfection, this elegant gratin is as easy to make as it is impressive to serve. Whether you're hosting Thanksgiving or looking for a crowd-pleasing addition to your weeknight menu, scalloped sweet potatoes are sure to delight.
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Recipe Information
Ingredients
- 3 large sweet potatoes
- 3 tablespoons butter
- 3 cloves garlic
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon thyme
- 1.5 cups shredded Gruyère cheese
- 0.5 cups shredded Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Peel the sweet potatoes and slice them into thin rounds, about 1/8-inch thick. Use a mandoline slicer for uniform slices if possible.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute, until fragrant.
Whisk in the flour, stirring constantly, and cook for 1-2 minutes to form a roux.
Gradually pour in the milk and heavy cream, continuing to whisk until the mixture is smooth and begins to thicken, about 3-4 minutes.
Stir in the salt, black pepper, and thyme, then remove the saucepan from heat.
Spread a thin layer of the sauce on the bottom of the prepared baking dish. Arrange one-third of the sliced sweet potatoes in an even layer over the sauce.
Pour about one-third of the remaining sauce over the sweet potatoes, then sprinkle one-third of the Gruyère and Parmesan cheeses on top.
Repeat the layering process two more times, finishing with the remaining sauce and cheeses on top.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 15-20 minutes, or until the sweet potatoes are tender and the top is golden and bubbly.
Let the scalloped sweet potatoes rest for 10 minutes before serving. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
2793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.5 g | 252% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 5025 mg | 218% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 48.2 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 2765 mg | 213% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
