Scalloped Sweet Potatoes are a delicious twist on classic scalloped potatoes. Thinly sliced sweet potatoes are baked to perfection in a creamy, cheesy sauce featuring shallots, garlic, parmesan, and Gruyere cheese. It’s a comforting and elegant side dish that’s sure to be a hit at your table, whether it’s a holiday gathering or a weeknight dinner. Serve this up with some brown sugar glazed ham for an impressive holiday meal!
Why You’ll Love Scalloped Sweet Potatoes
Sweet potatoes deliver a natural sweetness that perfectly complements the rich, cheesy sauce. They’re also loaded with nutrients like fiber, iron, and beta-carotene, adding a wholesome touch to this indulgent dish. With Parmesan and Gruyere creating a velvety, flavorful sauce, every slice becomes a memorable bite.
Tips for Perfect Scalloped Sweet Potatoes
For Even Cooking: To ensure the potatoes cook evenly and look professional, slice them uniformly using a mandoline slicer. This tool makes the process quick and precise. However, if you don’t have a mandoline, you can easily use a sharp knife or a food processor with a slicing blade instead.
Choose the Best Cheese: When it comes to cheese, Gruyere melts beautifully, creating a creamy and luscious texture. Meanwhile, Parmesan adds a tangy, flavorful contrast that balances the dish. If you need substitutions, consider swapping Gruyere with Fontina or Swiss for similar creaminess. Likewise, you can replace Parmesan with pecorino romano to achieve a bold, tangy flavor.
To Peel or Not to Peel: Peeling sweet potatoes helps the sauce adhere evenly to every slice, creating a smooth texture throughout. On the other hand, leaving the skins on adds extra texture and can save you time. Ultimately, it’s up to your preference!
Make-Ahead Instructions
Planning in advance? These scalloped sweet potatoes are easy to assemble ahead of time.
Layer it Up: Follow the recipe to prepare the sweet potatoes and cheese sauce, layering them in your baking dish.
Cover and Chill: Seal the dish tightly with plastic wrap or foil and refrigerate for up to 24 hours.
Bake When Ready: Remove the cover and bake as directed, adding extra time to compensate for the cold dish.
Enjoy a creamy, cheesy side dish that’s ready to shine at your next gathering!
Storing and Reheating Leftovers
Cool the dish completely, then transfer it to an airtight container or cover it tightly with foil. Refrigerate for 3–4 days. For the best texture, reheat in the oven, or use the microwave for quick individual servings. Avoid freezing, as it may alter the creamy texture.
Optional Substitutions
Love classic potatoes? Replace sweet potatoes with Yukon Gold or Russet potatoes. The dish will lose some sweetness but stay rich and cheesy.
Want a lighter option? Use half-and-half or whole milk instead of heavy cream for a less indulgent sauce.
Perfect for holidays or cozy dinners, these Scalloped Sweet Potatoes are irresistibly creamy, cheesy, and packed with flavor. Elevate your menu with this standout side dish, and be ready to share—it’s sure to become everyone’s favorite!
Scalloped Sweet Potatoes
Ingredients
- 3 medium sweet potatoes peeled and thinly sliced into ⅛-inch rounds using a mandoline (about 4 cups)
- ¼ cup ½ stick / 57 g unsalted butter, room temperature
- 1 small yellow onion, finely diced
- 2 teaspoons garlic, minced
- 1 ½ cups heavy whipping cream
- 1 cup Parmesan cheese, shredded
- ½ cup Gruyere cheese, shredded
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Spray a 9×13-inch baking dish with cooking spray and set it aside.
- Arrange the sweet potato slices in the baking dish, layering them slightly so they overlap.
- In a medium saucepan, melt the butter over medium heat. Add the diced onin and minced garlic, cooking for 2–3 minutes until softened.
- Lower the heat to medium-low and stir in the heavy whipping cream, Parmesan cheese, Gruyere cheese, kosher salt, and black pepper. Continue stirring until the cheese melts and the mixture becomes smooth. Remove from heat.
- Evenly pour the cheese mixture over the sweet potatoes, ensuring the sauce reaches all layers. Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and bake uncovered for an additional 20–30 minutes, or until the sweet potatoes are tender and the top is lightly golden.
- Let the dish rest for 5 minutes before serving.
This recipe is inspired by iamhomesteader.com’s Scalloped Sweet Potatoes
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