Name: Best Scalloped Sweet Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2½ pounds sweet potatoes, peeled and thinly sliced (about ⅛ inch thick); 1½ cups heavy cream; ½ cup whole milk; 2 garlic cloves, minced; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon ground nutmeg (optional); 1 cup shredded Gruyère cheese (or sharp white cheddar); ½ cup grated Parmesan cheese; Butter, for greasing the dish

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These Best Scalloped Sweet Potatoes are my answer to a comforting, creamy, and slightly sweet side dish that feels just right for fall and holiday meals. I layer thin slices of tender sweet potatoes with a rich garlic cream sauce and top it all with melted cheese until bubbly and golden. It’s simple, elegant, and always a crowd-pleaser on my table.

Best Scalloped Sweet Potatoes

Why You’ll Love This Recipe

I love this dish because it’s hearty, flavorful, and makes a beautiful side that pairs with just about any main course. Unlike candied sweet potatoes, this version leans savory with just a hint of natural sweetness. It’s perfect for Thanksgiving, but I also serve it on regular weeknights when I want something cozy. The best part? I can make it ahead, and it reheats beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2½ pounds sweet potatoes, peeled and thinly sliced (about ⅛ inch thick)
1½ cups heavy cream
½ cup whole milk
2 garlic cloves, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg (optional)
1 cup shredded Gruyère cheese (or sharp white cheddar)
½ cup grated Parmesan cheese
butter, for greasing the dish

Directions

I start by preheating the oven to 375°F (190°C) and buttering a 9×13-inch baking dish.

Next, I peel and slice the sweet potatoes thinly using a mandoline or a sharp knife to keep the layers even. In a saucepan, I combine the cream, milk, garlic, thyme, salt, pepper, and a touch of nutmeg. I heat it over medium until just starting to simmer, then remove it from the heat.

I arrange half of the sweet potatoes in the dish, overlapping slightly. I pour half the cream mixture over the potatoes and sprinkle with half the Gruyère and Parmesan. Then I repeat the layering with the remaining potatoes, cream, and cheese.

I cover the dish with foil and bake for 30 minutes. Then I remove the foil and continue baking for another 25–30 minutes, or until the top is golden and the potatoes are tender when pierced with a knife.

I let the dish rest for about 10 minutes before serving so the sauce thickens slightly.

Servings and timing

This recipe serves 6 to 8 people as a side.

Prep time: 20 minutes
Bake time: 55 to 60 minutes
Resting time: 10 minutes
Total time: About 1 hour 30 minutes

I often prep it a day in advance and just reheat it before serving.

Variations

Sometimes I add thin layers of caramelized onions or cooked bacon between the potatoes for extra richness. If I want a sharper flavor, I use aged cheddar or a mix of cheeses. I’ve also tried adding a few slices of Yukon gold potatoes in with the sweet ones for contrast. For a dairy-free version, I use coconut milk and a plant-based cheese alternative.

storage/reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I cover the dish with foil and warm it in a 350°F oven for 15 to 20 minutes, or until heated through. It also reheats well in the microwave in smaller portions. If I make it ahead, I assemble everything up to the baking step and store it covered in the fridge, then bake fresh before serving.

Best Scalloped Sweet Potatoes

FAQs

Can I use canned sweet potatoes?

No, I don’t recommend canned sweet potatoes for this recipe. They’re too soft and won’t hold up in layers like fresh sliced potatoes do.

Can I make this ahead of time?

Yes, I often assemble it the day before, refrigerate it, and bake it fresh before serving. It can also be baked, cooled, and reheated if needed.

What cheese works best for scalloped sweet potatoes?

I love using Gruyère because it melts smoothly and has a nutty flavor. Sharp white cheddar, fontina, or even mozzarella also work well.

Do I need to peel the sweet potatoes?

I prefer peeling them for a softer, creamier texture, but if I’m using organic sweet potatoes, sometimes I leave the skin on for more texture and nutrients.

Can I freeze scalloped sweet potatoes?

Yes, I’ve frozen it after baking and let it cool completely. I wrap it tightly, then thaw in the fridge overnight before reheating in the oven.

Conclusion

These Best Scalloped Sweet Potatoes are a rich, creamy, and comforting side dish that I find myself making again and again. The layers of sweet potatoes soaked in garlic cream and topped with golden cheese make every bite warm and satisfying. Whether it’s for a holiday dinner or a cozy meal at home, this recipe always delivers.

Best Scalloped Sweet Potatoes

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

storage/reheating