Description
Best Scalloped Sweet Potatoes with creamy sauce, tender sweet potatoes, and crispy topping. Comforting, crowd-pleasing, and quick to make.
Ingredients
Scale
- 3 pounds (1.4 kg) sweet potatoes, peeled and sliced 1/8-inch thick
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 3 cloves garlic, minced
- 2 tablespoons (30 g) unsalted butter
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1 1/2 cups (175 g) gruyère cheese, shredded (divided)
- 1/4 cup (25 g) freshly grated Parmesan cheese
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish
- Step 2: Combine the heavy cream, milk, minced garlic, butter, thyme, salt, pepper, and nutmeg in a saucepan; warm over medium-low heat until barely simmering, then steep for 10 minutes
- Step 3: Layer one-third of the sliced sweet potatoes in the prepared baking dish, pour one-third of the cream mixture over the potatoes, and sprinkle with 1/2 cup of the gruyère cheese
- Step 4: Repeat the layering process two more times, finishing with the remaining cream mixture and cheese
- Step 5: Cover the baking dish tightly with aluminum foil and bake for 30 minutes, then remove the foil and sprinkle Parmesan and remaining gruyère over the top before baking uncovered for another 25-30 minutes
- Step 6: Let the scalloped sweet potato casserole rest for 15-20 minutes before serving
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 380 calories
- Sugar: 8g
- Sodium: 490mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 80mg