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Scalloped Sweet Potatoes

Scalloped sweet potatoes baked in a creamy garlic-maple custard until tender, with a golden, bubbly Gruyère and parmesan crust. Thin, overlapping slices soak up the sauce for a rich, sliceable bake with caramelized edges.
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Prep Time 20 minutes
Cook Time 1 hour
Resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 lb sweet potatoes Peeled and thinly sliced (about 1/8-inch).
Cream sauce
  • 1 tbsp garlic Minced (use 3 cloves).
  • 1.5 cup heavy cream
  • 0.5 cup whole milk
  • 2 tbsp maple syrup
  • 1 tsp fresh thyme Fresh thyme leaves.
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • salt and pepper To taste.
Cheese topping
  • 2 cup Gruyere cheese Shredded.
  • 0.5 cup parmesan Grated.
  • 3 tbsp unsalted butter For greasing the baking dish.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and butter a 9x13 baking dish.
  2. Whisk heavy cream, whole milk, garlic, maple syrup, fresh thyme, cinnamon, nutmeg, salt, and pepper until evenly combined.
Assemble and bake
  1. Layer the sweet potato slices in overlapping rows in the baking dish.
  2. Pour the cream mixture over the sweet potato layers so they are evenly coated.
  3. Cover tightly with foil and bake for 40 minutes at 375F, until the potatoes are starting to soften.
  4. Uncover and scatter Gruyere and parmesan over the top.
  5. Bake 20 to 25 more minutes at 375F until the sweet potatoes are completely tender and the topping is golden and bubbly.
Rest and serve
  1. Rest the scalloped sweet potatoes for 10 minutes before serving, so the sauce thickens slightly.

Notes

For the cleanest bake, slice sweet potatoes evenly (about 1/8-inch) so they finish tender at the same time. Store leftovers covered in the refrigerator for up to 4 days; reheat individual portions in the microwave or in a 325F oven until warmed through. Freezing is not recommended because the cream sauce can break and turn grainy after thawing. For a lighter version, use half-and-half in place of heavy cream (the texture will be slightly less rich but still creamy).