Description
Scalloped Sweet Potatoes is a rich and comforting baked casserole featuring thinly sliced sweet potatoes layered with creamy garlic thyme sauce and sharp cheddar and Parmesan cheeses. Perfect for a hearty side dish or a delicious vegetarian main, this recipe offers a classic twist on sweet potatoes with a cheesy, creamy, and slightly spiced flavor.
Ingredients
Scale
Sweet Potato Layers
- 4 medium sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1 medium onion, thinly sliced
Cream Sauce
- 2 cups heavy cream
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg (optional)
Cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
Additional
- 1 tablespoon olive oil (for greasing)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare Sweet Potatoes: Peel and thinly slice the sweet potatoes to about 1/8 inch thickness using a mandoline slicer for even cooking.
- Slice Onions: Thinly slice the medium onion for layering in the casserole.
- Make Cream Sauce: In a medium saucepan over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant to infuse the butter with garlic flavor.
- Add Cream and Seasonings: Pour in the heavy cream, stir in thyme, salt, black pepper, and nutmeg if using. Heat gently without boiling.
- Incorporate Cheese: Remove the sauce from heat and stir in half of the cheddar and half of the Parmesan cheese until melted and smooth. Set this creamy sauce aside.
- Assemble Casserole: Grease a 9×13 inch baking dish with olive oil. Start layering by spreading a layer of sweet potato slices, followed by a layer of onions, then pour a portion of the cream sauce over them. Repeat these layers until all ingredients are used, ensuring the top layer is covered with the cream sauce.
- Add Remaining Cheese: Sprinkle the remaining cheddar and Parmesan cheeses evenly on top of the final layer.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes to cook the potatoes through and meld the flavors.
- Bake Uncovered: Remove the foil and continue baking for another 15-20 minutes until the top becomes golden brown and bubbly, indicating the cheese has nicely melted and crisped.
- Rest: Allow the scalloped sweet potatoes to rest for 10-15 minutes after baking. This helps the dish set for easier slicing and serving.
- Serve: Garnish with freshly chopped parsley, cut into squares or wedges, and serve warm for a satisfying meal or side dish.
Notes
- Use a mandoline slicer to ensure uniform thickness for even cooking of sweet potatoes.
- If you prefer less rich, substitute half-and-half or whole milk for some of the heavy cream.
- Nutmeg adds a subtle warm spice but can be omitted if preferred.
- Letting the dish rest after baking improves texture and makes it easier to serve.
- For a gluten-free dish, confirm all cheese and ingredients are gluten-free certified.
