Creamy Scalloped Sweet Potatoes
A rich and comforting holiday side dish featuring thinly sliced sweet potatoes baked in a creamy, cheesy sauce with subtle herb and spice notes. Perfect for Thanksgiving, Christmas, or any cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 3 large sweet potatoes (about 2 pounds / 900 grams), peeled and thinly sliced
- 2 cups (480 ml) heavy cream
- 4 tablespoons (60 grams) unsalted butter, softened
- 2 cloves garlic, minced
- 1 cup (100 grams) sharp cheddar cheese, shredded
- ½ cup (50 grams) parmesan cheese
- 1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried thyme)
- Pinch of freshly grated nutmeg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons (15 grams) all-purpose flour
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish with butter or non-stick spray.
- Peel and slice the sweet potatoes into thin, even rounds about 1/8 inch (3 mm) thick using a mandoline or sharp knife.
- In a medium bowl, whisk together heavy cream, softened butter, minced garlic, flour, salt, pepper, nutmeg, and thyme until smooth and free of lumps.
- Arrange a single layer of sweet potato slices in the bottom of the baking dish. Pour a few spoonfuls of the cream sauce over the layer, then sprinkle some shredded cheddar and parmesan cheese. Repeat layering until all potatoes, cream, and cheese are used, finishing with a cheese-heavy top layer.
- Cover the dish with aluminum foil and bake for 35 minutes. Remove the foil and bake uncovered for an additional 20-25 minutes until potatoes are tender and the top is golden and bubbling. Tent with foil if cheese browns too quickly.
- Let the scalloped sweet potatoes rest for about 10 minutes before serving to allow the sauce to thicken and settle.
Notes
For a dairy-free version, substitute heavy cream with coconut cream and use vegan cheese or nutritional yeast. For gluten-free, replace all-purpose flour with cornstarch. Use a mandoline for even slices to ensure uniform cooking. Cover with foil during most of baking to retain moisture, then uncover to brown the top. Let rest before serving for best texture.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 320
- Fat: 22
- Carbohydrates: 25
- Protein: 7
Keywords: scalloped sweet potatoes, creamy sweet potatoes, holiday side dish, cheesy sweet potatoes, Thanksgiving side, Christmas recipe, comfort food