Description
These Best Scalloped Sweet Potatoes are a creamy, savory side dish featuring tender sweet potato slices baked in a garlic-thyme cream sauce and topped with golden melted cheese—perfect for fall and holiday dinners.
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
Instructions
- Preheat oven to 375°F (190°C) and butter a 9×13-inch baking dish.
- Peel and thinly slice sweet potatoes to about ⅛ inch thickness using a mandoline or sharp knife.
- In a saucepan, combine cream, milk, garlic, thyme, salt, pepper, and nutmeg. Heat over medium until just simmering, then remove from heat.
- Arrange half of the sweet potatoes in the baking dish, slightly overlapping.
- Pour half of the cream mixture over the potatoes and sprinkle with half of both cheeses.
- Repeat with remaining potatoes, cream mixture, and cheeses.
- Cover the dish with foil and bake for 30 minutes.
- Remove foil and continue baking for 25–30 minutes, or until top is golden and potatoes are tender.
- Let rest for 10 minutes before serving.
Notes
Use a mandoline for uniform slices that cook evenly.
This dish can be assembled a day ahead and baked fresh before serving.
Try swapping cheeses like cheddar or fontina for different flavors.
For extra richness, add cooked bacon or caramelized onions between layers.
Leftovers store well and reheat beautifully in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/8 of recipe)
- Calories: 310
- Sugar: 6g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg
