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Scalloped Sweet Potatoes

Scalloped sweet potatoes baked until tender, with a creamy garlic-maple custard and a golden, bubbly Gruyère-Parmesan crust. Thin, overlapping slices soak up the sauce for a sliceable, comforting side dish.
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Prep Time 20 minutes
Cook Time 1 hour
rest 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 lb sweet potatoes peeled and thinly sliced
Aromatics and dairy base
  • 3 clove garlic minced
  • 1.5 cup heavy cream
  • 0.5 cup whole milk
  • 2 tbsp maple syrup
  • 1 tsp fresh thyme
Spices
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 salt to taste
  • 0.25 pepper to taste
Cheese topping
  • 2 cup Gruyere cheese shredded
  • 0.5 cup parmesan grated
Butter
  • 3 tbsp unsalted butter for buttering the baking dish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and butter a 9x13 baking dish with the unsalted butter.
Make the cream mixture
  1. Whisk the heavy cream, whole milk, minced garlic, maple syrup, fresh thyme, cinnamon, nutmeg, salt, and pepper until smooth.
Assemble and bake
  1. Layer the thinly sliced sweet potatoes in overlapping rows in the baking dish.
  2. Pour the cream mixture over the sweet potato layers so they are evenly moistened.
  3. Cover tightly with foil and bake at 375F for 40 minutes, until the potatoes look softened at the edges.
  4. Uncover the dish and scatter the shredded Gruyère and grated parmesan over the top.
  5. Bake uncovered at 375F for 20-25 minutes more until sweet potatoes are completely tender and the topping is golden and bubbly.
Rest and serve
  1. Rest the scalloped sweet potatoes for 10 minutes before serving so the layers set slightly.

Notes

For clean slices, keep the sweet potato slices thin and try to layer in even thickness so the cream cooks through at the same rate. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a 325F oven until warmed through. Freezing is not recommended because the dairy texture can become grainy after thawing. If you want a lighter option, use half-and-half instead of the heavy cream for a less rich custard while keeping the same bake time.