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Scalloped Sweet Potatoes

Scalloped sweet potatoes baked in a creamy garlic-maple custard until tender, with a golden Gruyere and parmesan crust. Thin, overlapping slices soak up the cream, then caramelize at the edges for a rich, casserole-style side dish.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

Scalloped sweet potatoes
  • 3 lb sweet potatoes Peeled and thinly sliced.
  • 3 garlic Minced.
  • 1.5 cup heavy cream
  • 0.5 cup whole milk
  • 2 tbsp maple syrup
  • 1 tsp fresh thyme
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 cup Gruyere cheese Shredded.
  • 0.5 cup parmesan Grated.
  • 3 tbsp unsalted butter
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare
  1. Preheat oven to 375°F and butter a 9x13 baking dish.
  2. In a bowl, whisk heavy cream, whole milk, garlic, maple syrup, fresh thyme, cinnamon, nutmeg, salt, and pepper until smooth.
Assemble and bake
  1. Layer sweet potato slices in overlapping rows in the buttered baking dish, then pour the cream mixture over evenly.
  2. Cover tightly with foil and bake for 40 minutes.
  3. Uncover and scatter Gruyere and parmesan over the top.
  4. Bake 20-25 more minutes until sweet potatoes are completely tender and the topping is golden and bubbly.
Rest and serve
  1. Rest for 10 minutes before serving to help the layers set and the sauce thicken slightly.

Notes

For clean, even layering, slice sweet potatoes as consistently thin as possible so they cook at the same rate. Refrigerate leftovers in a covered container up to 4 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended because the creamy custard can separate when thawed. For a lighter option, use half-and-half in place of the heavy cream for a less rich texture.