Scalloped Sweet Potatoes
Easy recipe for the BEST Scalloped Sweet Potatoes. Thinly sliced potatoes in the creamiest garlic buttery sauce and loaded with cheese. This Sweet Potato Gratin is a wonderful twist on classic scalloped potatoes.
We love classic sweet potato recipes like Creamy Sweet Potatoe Casserole, the silky smooth Sweet Potato Soup, and of course Roasted Sweet Potatoes and Bacon. I hope this Scalloped Sweet Potato Recipe becomes a new favorite for your holiday menu.
Scalloped Sweet Potatoes Recipe:
Thinly sliced sweet potatoes baked in a creamy garlic and butter sauce and loaded with cheese. The savory cream balances the sweetness of the potatoes and enhances all the natural flavors. Even the picky eaters will enjoy the casserole.
The sweet potatoes are not only delicious, but the dish is so gorgeous to serve for the Holidays, especially Thanksgiving and Christmas. It’s totally a winner.
How to Make Scalloped Sweet Potatoes:
A scalloped potato casserole always makes the best kind of side dish, especially for parties or holidays. The prep time is minimal and the results are phenomenal.
1. Slice potatoes:
Thinly slice potatoes to about 1/8” in thickness. Add the potatoes to a bowl and cover with cold water. We highly recommend using a mandolin slicer for even pieces, allowing the potatoes to bake evenly.
2. Prepare the cream:
In a skillet or saucepan, sauté the butter and garlic until fragrant. Vigorously whisk in the flour until combined. Stir in the milk, cream, and Parmesan cheese. Bring mixture to a soft boil and remove from heat and allow to cool. Once cooled, stir in the shredded cheese. TIP: You don’t want to add the shredded cheese to the cream while it’s still hot.
3. Assemble the Sweet Potato Casserole:
Drain the potatoes, pat dry, and arrange in a baking dish. You can either stack them in rows as we did or they may be laid flat in a casserole dish. TIP: If the potatoes will be baked flat, mix the potatoes with the cream and cheeses before adding to the baking dish then transferred to the dish and spread out evenly.
Add the shredded cheese to the milk mixture and mix to combine (reserving ½ cup for the top of the dish). Pour the cheesy milk mixture over the sweet potatoes and spread evenly. Top with remaining cheese.
Cover baking dish tightly with foil and bake until potatoes are tender for about 30 minutes. Remove foil and cook another 8-10 minutes, or until cream starts to bubble and cheese melts.
TIPS for Making Scalloped Sweet Potatoes:
Can I add Toppings to the Casserole? Yes, definitely. Bacon pieces, brown sugar, or even a pecan and brown sugar crumble may all be added to the dish.
Can I freeze Scalloped Potatoes? No, I would not recommend freezing the casserole. Neither the potatoes nor the sauce would do well once thawed.
Can I substitute the sweet potatoes? Though the sweet potatoes work best with this cream, Yukon Gold potatoes will be a great substitute.
Is the casserole sweet? We kept the salt to a minimum in the recipe, allowing the sweet potatoes to keep their natural sweetness. If you want more of a savory dish, add more salt, to taste. You can also add any favorite seasonings to the cream such as thyme or rosemary.
How long do I bake Scalloped Potatoes? The thickness of the slices will impact the baking time. Be sure to slice sweet potatoes very thinly. A mandolin slicer helps. All ovens are different as well, test readiness with a knife. The potatoes should pierce easily when done.
What kind of cheese do I use? We used Colby Jack but you can use your favorite cheese or combination of cheeses. Monterey Jack or Mexican Four cheese will all work.
This scalloped sweet potato casserole is sure to become a favorite! When you have such a great combination of ingredients, what’s not to love?
Scalloped Sweet Potatoes
Easy Scalloped Sweet Potatoes Recipe. Thinly slices potatoes in a garlic and buttery cream loaded with cheese.
- 3 lbs sweet potatoes sliced
- 4 Tbsp unsalted butter
- 4 garlic cloves minced
- 1 Tbsp all-purpose flour
- 1/3 cup parmesan cheese
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 tsp sea salt
- ¼ tsp ground black pepper
- 2 cups Colby Jack cheese shredded
Peel and finely slice the sweet potatoes into very thin rounds.
In a saucepan, sauté butter and garlic until fragrant. Whisk in the flour until combined.
Add the Parmesan cheese, milk, cream and seasonings, bring to a soft boil. Remove from heat and allow the cream to cool. Once cooled, stir in the shredded cheese.
In a casserole dish, arrange the potato slices in rows and pour cheese mixture over the sweet potato slices.
Cover with foil and bake at 400°F for 30-35 minutes. Remove foil and bake an additional 8-10 minutes. Serve warm.