Description
Garlic Scalloped Sweet Potatoes is a creamy, cheesy baked dish featuring thinly sliced sweet potatoes layered with a rich garlic-infused cream sauce, Gruyère, and Parmesan cheese, then baked until golden and bubbly. It’s a comforting, flavorful side perfect for family dinners or holiday gatherings.
Ingredients
Scale
Sweet Potatoes and Cheese
- 2 pounds sweet potatoes
- 1 cup Gruyère cheese, shredded
- 1/4 cup Parmesan cheese, grated
Garlic Cream Sauce
- 4 cloves garlic, minced
- 3 tablespoons butter
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Slice Sweet Potatoes: Peel and thinly slice 2 pounds of sweet potatoes into 1/8-inch rounds using a sharp knife or mandoline to ensure even baking.
- Prepare Garlic Butter: In a saucepan, melt 3 tablespoons of butter over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
- Make Cream Sauce: Pour in 2 cups of heavy cream and add 1 teaspoon fresh thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Heat the mixture until just simmering, then remove from heat.
- Layer Potatoes and Sauce: Grease a 9×13-inch baking dish. Arrange half of the sweet potato slices in overlapping layers. Pour half of the garlic cream sauce evenly over the potatoes, then sprinkle with 1 cup shredded Gruyère and 1/4 cup grated Parmesan cheese.
- Repeat Layers: Repeat the layering process with the remaining sweet potatoes, cream sauce, and cheeses. Lightly press down on the layers to compact them.
- Bake: Cover the baking dish with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 25–30 minutes until the top is golden, bubbly, and the potatoes are tender.
Notes
- For more even slicing, use a mandoline if available.
- You can substitute Gruyère with other melting cheeses like Fontina or Mozzarella.
- Let the dish rest for 10 minutes before serving to allow it to set and make slicing easier.
- Adjust seasoning with additional salt or pepper to taste if desired.
