Description
This simple scalloped sweet potato recipe is creamy, comforting, and bursting with flavor, making it a perfect fall-inspired side dish.
Ingredients
- 2½ pounds sweet potatoes
- 1 cup heavy cream
- ½ cup milk
- 4 tbsp butter
- 3 cloves garlic, minced
- 2 tbsp flour (for thickening)
- 1 cup shredded Parmesan or Gruyere
- Salt & pepper, to taste
- 1 tsp dried thyme or rosemary
Instructions
- Preheat oven to 375°F. Butter a medium casserole dish.
- Melt butter in a saucepan. Add garlic and flour, whisking until smooth. Slowly whisk in cream and milk. Simmer until slightly thickened. Season with thyme, salt, and pepper.
- Peel and slice sweet potatoes thinly. Arrange one layer in the dish.
- Pour a portion of sauce over the potatoes. Sprinkle with cheese. Repeat layers until the dish is full. Finish with cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until bubbly and golden.
Notes
Use Gruyere for nutty depth of flavor. Add a pinch of cayenne for gentle heat. Let rest 5–10 minutes before slicing to set.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American