Description
This Garlic Scalloped Sweet Potatoes recipe features thinly sliced sweet potatoes baked in a rich, creamy garlic sauce layered with Gruyère and Parmesan cheeses. Perfectly seasoned with fresh thyme, salt, and pepper, this casserole offers a comforting, cheesy side dish ideal for holiday dinners or weeknight meals.
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 to ensure uniform slices for even baking.
- Make the 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, being careful not to burn the garlic.
- Create the cream sauce: Pour in 2 cups of heavy cream and add 1 teaspoon of fresh thyme, 1 teaspoon salt, and ½ teaspoon black pepper. Heat the mixture until just simmering, then remove from heat to avoid boiling.
- Layer the casserole (first layer): Grease a 9×13-inch baking dish. Arrange half of the sweet potato slices in overlapping layers evenly across the dish. Pour half of the garlic cream sauce over the sweet potatoes, then sprinkle with 1 cup shredded Gruyère and ¼ cup grated Parmesan cheese.
- Layer the casserole (second layer): Repeat the layering process with the remaining sweet potatoes, pour over the remaining garlic cream sauce, and top with the remaining Gruyère and Parmesan cheeses. Lightly press down to compact the layers.
- Bake the scalloped potatoes: Cover the baking dish with foil and bake at 375°F (190°C) for 30 minutes. Then uncover and bake for an additional 25–30 minutes until the top is golden and bubbly and the sweet potatoes are tender when pierced with a knife.
Notes
- Use a mandoline for uniformly thin slices to ensure even cooking.
- Covering the dish during the first part of baking helps retain moisture and cook the potatoes thoroughly.
- Allow the dish to rest for 5-10 minutes after baking for easier serving.
- Gruyère can be substituted with fontina or mozzarella for a different flavor profile.
