Description
Scalloped Sweet Potatoes is a comforting and elegant dish featuring thinly sliced sweet potatoes layered with a creamy garlic-infused cheese sauce. Baked to golden perfection and garnished with fresh parsley, this recipe offers a rich and flavorful side or main dish that’s perfect for family dinners and special occasions.
Ingredients
Scale
Sweet Potato Layer
- 4 medium sweet potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 1 tablespoon olive oil
Cream Sauce
- 2 cups heavy cream
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg (optional)
Cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the dish evenly.
- Slice Sweet Potatoes: Peel and thinly slice the sweet potatoes to about 1/8 inch thickness using a mandoline slicer for uniform layers that cook evenly.
- Slice Onion: Thinly slice the medium onion to create tender layers within the casserole.
- Sauté Garlic: In a medium saucepan over medium heat, melt the butter and add minced garlic. Sauté for about 1 minute until fragrant but not browned.
- Prepare Cream Sauce: Pour in the heavy cream and stir in thyme, salt, black pepper, and optional nutmeg. Heat gently without boiling to blend flavors.
- Add Cheese to Sauce: Remove the cream mixture from heat and stir in half of both the cheddar and Parmesan cheese until melted and smooth. Set the sauce aside.
- Assemble Layers: Grease a 9×13 inch baking dish with olive oil. Layer the sweet potato slices first, then onions, and pour some cream sauce over each layer. Repeat these layers until all ingredients are used, finishing with the cream sauce on top.
- Add Remaining Cheese: Sprinkle the remaining cheddar and Parmesan evenly over the final cream layer.
- Bake Covered: Cover the dish with aluminum foil and bake for 45 minutes to allow the potatoes to become tender and the flavors to meld.
- Bake Uncovered: Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly for a beautiful crust.
- Rest the Dish: Let the scalloped sweet potatoes sit for 10-15 minutes after baking to set and cool slightly, making it easier to serve.
- Garnish and Serve: Garnish with freshly chopped parsley, cut into squares or wedges, and serve warm as a delicious side or main dish.
Notes
- Use a mandoline slicer to achieve consistent thin slices for even cooking.
- Adjust seasoning to taste; nutmeg adds a subtle warm flavor but is optional.
- Letting the dish rest before serving helps it hold its shape when sliced.
- For a lighter version, substitute half-and-half for heavy cream, though the dish will be less rich.
- This dish can be prepared ahead and refrigerated before baking; add extra baking time if baking from cold.
