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Scalloped Sweet Potatoes

Scalloped Sweet Potatoes Recipe Card

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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 8
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 large sweet potatoes peeled and thinly sliced (⅛-inch thick)
  • 2 cups heavy cream or half-and-half for lighter version
  • 2 tbsp butter
  • 2 garlic cloves minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp dried thyme or rosemary
  • ½ cup shredded Parmesan cheese
  • ½ cup shredded Gruyère or mozzarella optional but delicious

Method
 

Preheat Oven:
  1. Heat oven to 375°F (190°C) and butter a 9×13 baking dish.
Heat Cream Mixture:
  1. In a saucepan over medium heat, melt butter. Add garlic and sauté 1 minute.
  2. Stir in cream, salt, pepper, paprika, and thyme. Heat until warm — don’t boil.
Layer Potatoes:
  1. Place a layer of sweet potatoes in the baking dish.
  2. Pour a little cream mixture over top and sprinkle with Parmesan (and Gruyère if using).
  3. Repeat layers until all potatoes are used.
Bake:
  1. Cover with foil and bake 35 minutes.
  2. Remove foil and bake 15–25 more minutes, until potatoes are tender and top is golden and bubbly.
Rest & Serve:
  1. Let cool 10 minutes before serving to help set the layers.

Notes

Use a mandoline slicer for even, thin slices.
Add a drizzle of maple syrup to the cream for a touch of sweetness.
For extra richness, caramelize onions and layer them in.
If top browns too fast, tent loosely with foil.
Swap Parmesan for goat cheese or feta for a tangy twist.