Easy Garlic Scalloped Sweet Potatoes
Thin-sliced sweet potatoes bake in a garlicky cream sauce under a blanket of melty cheese. Cozy, simple, and impressive for weeknights or holidays.
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Servings:
Ingredients
Main Ingredients
- 2.25 lb sweet potatoes peeled and sliced about 1/8-inch thick
- 1.25 cup heavy cream
- 0.5 cup whole milk
- 3 tbsp unsalted butter
- 2 tsp minced garlic
- 0.75 tsp dried thyme
- 0.5 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 0.25 tsp smoked paprika optional
- 1 tbsp all-purpose flour for light thickening
- 0.75 cup shredded Gruyère cheese
- 0.5 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley for garnish
- 1 tsp unsalted butter to grease the baking dish
Instructions
Preparation Steps
- Heat oven to 375°F. Grease a 2-quart baking dish with the butter.
- Peel sweet potatoes and slice thinly, about 1/8 inch. Pat dry to remove excess moisture.
- Warm cream, milk, and butter in a saucepan over medium heat until steaming.
- Whisk in garlic, thyme, salt, pepper, paprika, and flour. Simmer 2–3 minutes, whisking until lightly thickened. Remove from heat.
- Arrange half the sweet potatoes in the dish, overlapping slightly. Pour over half the garlic cream and sprinkle with half the cheeses.
- Repeat with remaining potatoes, cream, and cheeses to form the top layer.
- Cover tightly with foil and bake 25 minutes.
- Uncover and bake until the potatoes are tender and the top is golden and bubbly, 20–25 minutes.
- Rest 10 minutes before serving. Scatter with parsley and serve warm.
Notes
Variation: Swap Gruyère for sharp white cheddar or add a pinch of nutmeg. For a savory twist, layer in crisp bacon bits or caramelized onions. Make-ahead: Assemble up to a day ahead, cover, and refrigerate; add 10 minutes to the covered bake time. Leftovers keep 3–4 days in the fridge; reheat covered at 350°F until warmed through.
This recipe is an original creation inspired by classic Easy Garlic Scalloped Sweet Potatoes flavors. All ingredient ratios and instructions are independently developed.