Print

Scalloped Sweet Potatoes

Golden brown scalloped sweet potatoes with creamy sauce and thyme garnish.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This dish transforms humble sweet potatoes into a creamy, savory-sweet casserole. Layers of tender potatoes are bathed in a velvety, herby cream sauce and topped with nutty Gruyère cheese. It is the ultimate cozy side dish for family dinners and holiday gatherings.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded Gruyère cheese, divided
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large saucepan or Dutch oven, melt butter over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook for 30 seconds until fragrant.
  3. Sprinkle flour over the onion mixture and cook, stirring constantly, for about 2 minutes to form a roux.
  4. Slowly whisk in the milk and heavy cream, adding a little at a time to prevent lumps. Whisk until smooth.
  5. Add thyme, nutmeg, salt, and pepper. Let sauce simmer gently for 3-4 minutes, stirring often, until thickened enough to coat the back of a spoon. Remove from heat.
  6. Stir in 1 cup of the Gruyère and all of the Parmesan cheese until melted and smooth.
  7. Arrange a third of the sweet potato slices in an even layer in the prepared baking dish. Pour a third of the cream sauce over the top, spreading to cover. Repeat layers two more times, ending with sauce.
  8. Cover dish tightly with aluminum foil. Bake for 45 minutes.
  9. Carefully remove foil. Sprinkle the remaining 1/2 cup of Gruyère over the top.
  10. Return dish to oven, uncovered, and bake for another 25-30 minutes, until top is golden brown, cheese is bubbly, and a knife inserted into the center meets little resistance.
  11. Let casserole rest for 10-15 minutes before serving to allow the sauce to set. Garnish with extra thyme leaves if desired.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. The casserole can be assembled a day ahead, covered, and refrigerated; add 10-15 minutes to baking time. Letting the dish rest after baking is crucial for clean slices.

Nutrition

Find it online: https://www.homestyletable.com/scalloped-sweet-potatoes/