Description
This Garlic Scalloped Sweet Potatoes recipe features thinly sliced sweet potatoes baked in a creamy garlic, thyme, and cheese sauce. Layered with Gruyère and Parmesan cheeses, the dish is rich, flavorful, and perfect as a comforting side dish for any meal.
Ingredients
Scale
Sweet Potato Layer
- 2 pounds sweet potatoes, peeled and thinly sliced
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
Cheeses
- 1 cup Gruyère cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- Prepare Sweet Potatoes: Peel the sweet potatoes and slice them into 1/8-inch rounds using a sharp knife or mandoline. Ensure the slices are uniform for even baking.
- Make Garlic Butter: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for one minute until fragrant, taking care not to burn it.
- Create Cream Sauce: Pour in the heavy cream and add fresh thyme, salt, and black pepper. Heat until the mixture just begins to simmer, then remove from heat to prevent boiling.
- Assemble First Layer: Lightly 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. Sprinkle with half the Gruyère and Parmesan cheeses.
- Assemble Second Layer: Repeat layering with the remaining sweet potatoes, cream sauce, and cheeses. Press lightly to compact the layers for an even bake.
- Bake Covered: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes to begin cooking the potatoes through.
- Bake Uncovered: Remove the foil and continue baking for an additional 25–30 minutes until the top is golden brown, bubbly, and the sweet potatoes are tender when pierced with a fork.
Notes
- Use a mandoline slicer for uniform potato slices, which ensures even cooking and texture.
- Gruyère cheese adds a nutty, creamy flavor but can be substituted with Swiss or fontina if unavailable.
- If you prefer less richness, substitute half of the heavy cream with whole milk.
- To add more flavor, sprinkle a pinch of nutmeg into the cream sauce before assembling.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
