Description
Garlic Scalloped Sweet Potatoes are a creamy, cheesy side dish featuring thinly sliced sweet potatoes baked in a rich garlic-infused cream sauce with Gruyère and Parmesan cheeses. Perfectly layered and baked until golden and bubbly, this dish combines savory garlic, fresh thyme, and the natural sweetness of the potatoes for a comforting and flavorful addition to any meal.
Ingredients
Scale
Sweet Potatoes
- 2 pounds sweet potatoes
Garlic Cream Sauce
- 4 cloves garlic, minced
- 3 tablespoons butter
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Cheeses
- 1 cup Gruyère cheese, shredded
- ¼ cup Parmesan cheese, grated
Instructions
- Prepare the Sweet Potatoes: Peel and thinly slice 2 pounds of sweet potatoes into 1/8-inch rounds using a sharp knife or mandoline. Uniform slices ensure even baking and consistent texture.
- Sauté Garlic: In a saucepan, melt 3 tablespoons of butter over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant and aromatic, being careful not to burn the garlic.
- Make the Cream Sauce: Pour in 2 cups of heavy cream to the garlic butter mixture. Add 1 teaspoon fresh thyme, 1 teaspoon salt, and ½ teaspoon black pepper. Heat gently until just simmering, then remove from heat to preserve the cream’s richness.
- Layer the Dish: Grease a 9×13-inch baking dish thoroughly. Arrange half of the sweet potato slices in overlapping layers at the bottom. Pour half of the garlic cream sauce evenly over the potatoes, then sprinkle with 1 cup shredded Gruyère and ¼ cup grated Parmesan cheese.
- Repeat Layers: Repeat the layering with the remaining sweet potatoes, the rest of the garlic cream sauce, and the remaining cheeses. Lightly press down to compact the layers for even cooking.
- Bake Covered: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes to allow the potatoes to begin softening.
- Bake Uncovered: Remove the foil and continue baking for an additional 25–30 minutes until the top is golden brown and bubbly, and the sweet potatoes are tender when pierced with a knife.
Notes
- Use a mandoline for uniform slicing to ensure even cooking.
- Do not overcook the garlic to avoid bitterness.
- If you prefer a lighter dish, you can substitute half of the heavy cream with milk.
- Gruyère cheese adds a nutty flavor, but you can substitute with sharp white cheddar if unavailable.
- Let the dish rest for 5-10 minutes after baking to set before serving.
