Description
This Scalloped Sweet Potatoes recipe is a creamy, cheesy casserole perfect for a comforting side dish or a vegetarian main. Layers of thinly sliced sweet potatoes and onions are baked in a flavorful sauce made from heavy cream, garlic, thyme, and sharp cheddar and Parmesan cheeses. Finished with a golden bubbly top and garnished with fresh parsley, this easy-to-make dish is sure to impress at your next meal.
Ingredients
Scale
Vegetables
- 4 medium sweet potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
Dairy
- 2 cups heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
Seasonings & Oils
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg (optional)
- 1 tablespoon olive oil
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure it reaches the proper temperature for baking the casserole evenly.
- Prepare sweet potatoes: Peel and thinly slice the sweet potatoes about 1/8 inch thick, preferably using a mandoline slicer to ensure uniform slices that cook evenly.
- Slice onion: Thinly slice the medium onion to add a mellow sweetness and texture to the layers.
- Sauté garlic: In a medium saucepan over medium heat, melt butter. Add minced garlic and sauté for about 1 minute until fragrant but not browned to bring out its flavor.
- Make cream sauce: Pour in heavy cream and stir in thyme, salt, black pepper, and nutmeg if using. Heat the mixture gently without boiling to blend the flavors.
- Add cheeses to sauce: Remove the saucepan from heat and stir in half of the shredded sharp cheddar and half of the grated Parmesan until melted and smooth. Set aside the creamy sauce.
- Assemble casserole: Grease a 9×13 inch baking dish with olive oil. Begin layering by placing a single 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, ending with the cream sauce on top.
- Add cheese topping: Sprinkle the remaining cheddar and Parmesan cheeses evenly over the final cream layer to create a golden, cheesy crust.
- Cover and bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and soften.
- Uncover and finish baking: Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly, indicating a perfectly cooked casserole.
- Rest the dish: Let the scalloped sweet potatoes sit for 10-15 minutes after removing from the oven; this helps the layers set for easier serving.
- Serve: Cut the casserole into squares or wedges and garnish with freshly chopped parsley before serving warm.
Notes
- Using a mandoline slicer ensures uniform thickness for even cooking.
- The nutmeg is optional but adds a warm, complementary flavor to the creamy sauce.
- Letting the dish rest before serving prevents it from falling apart when cut.
- You can substitute half-and-half or whole milk for heavy cream for a lighter version, but the texture will be less rich.
- This dish can be prepared ahead of time and refrigerated; bake when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
