Scalloped Sweet Potatoes
A beautiful, comforting holiday side dish with tender sweet potato slices, a creamy sauce, and golden, bubbling edges—perfect for any cozy family dinner.
Ingredients
For the scalloped sweet potatoes
- 4 medium Sweet potatoes, peeled and thinly sliced Choose firm and smooth potatoes.
- 3 tablespoons Butter For greasing and making the cream mixture.
- 2 cloves Garlic, minced
- 2 cups Heavy cream, half-and-half, or whole milk Heavy cream will yield a richer dish.
- 2 cups Shredded cheese Such as Gruyère, sharp cheddar, or Parmesan.
- 1 teaspoon Salt Adjust based on taste.
- 1/2 teaspoon Black pepper, freshly ground
- 2 teaspoons Fresh thyme, rosemary, or sage Choose one or a mix.
- 1/4 teaspoon Ground nutmeg Optional for a warm flavor.
- 1/2 cup Breadcrumbs or chopped pecans Optional for a crunchy topping.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a baking dish generously with butter.
- Peel the sweet potatoes and slice them into very thin, even rounds.
Make the cream mixture
- Melt butter in a small saucepan over medium heat. Add garlic and cook briefly until fragrant. Stir in cream or milk, salt, pepper, herbs, and a small pinch of nutmeg if desired. Warm without boiling.
Layer the potatoes
- Arrange one layer of sweet potato slices in the prepared dish, slightly overlapping. Spoon over some of the cream mixture and sprinkle with a little cheese. Continue layering until all ingredients are used.
Bake the dish
- Cover the dish tightly with foil and bake until sweet potatoes begin to soften (about 30 minutes).
- Remove foil and continue baking until potatoes are tender and top is golden brown and bubbling (about 30 more minutes).
Rest and Serve
- Let the dish rest for several minutes before serving to allow the sauce to thicken.
Notes
Store leftovers in an airtight container for up to 4 days. For longer storage, freeze portions for up to 2 months. The dish can be prepared ahead of time; cover and refrigerate until ready to bake.