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Scalloped Sweet Potatoes

Scalloped sweet potatoes with thin, tender layers baked in a creamy garlic-maple custard, then finished with a golden Gruyère and Parmesan crust. Caramelized edges develop under bubbling cheese for a classic American side dish.
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Prep Time 20 minutes
Cook Time 1 hour
resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 lb sweet potatoes peeled and thinly sliced
Garlic
  • 3 garlic minced
Dairy base
  • 1.5 cup heavy cream
  • 0.5 cup whole milk
Sweetener and aromatics
  • 2 tbsp maple syrup
  • 1 tsp fresh thyme
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
Cheese topping
  • 2 cup Gruyere cheese shredded
  • 0.5 cup parmesan grated
Butter and seasoning
  • 3 tbsp unsalted butter for buttering the baking dish
  • 0.25 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F, then butter a 9x13 baking dish with the unsalted butter.
Make the creamy mixture
  1. Whisk together heavy cream, whole milk, garlic, maple syrup, fresh thyme, cinnamon, nutmeg, salt, and pepper until evenly combined.
Layer and bake
  1. Layer sweet potato slices in overlapping rows in the baking dish.
  2. Pour the cream mixture over the sweet potatoes evenly so the layers look thoroughly coated.
  3. Cover tightly with foil and bake for 40 minutes at 375F, until the layers begin to soften.
  4. Uncover and scatter Gruyere and parmesan over the top in an even layer.
  5. Bake 20-25 more minutes at 375F until the sweet potatoes are completely tender and the topping is golden and bubbly.
Rest and serve
  1. Rest for 10 minutes before serving so the custard sets and the slices hold their layers.

Notes

Pro tip: slice the sweet potatoes as thin and even as possible so they finish tender at the same time. Store covered in the refrigerator up to 4 days; reheat portions in a 350F oven until warmed through. Freezing works for leftovers, but the texture may soften slightly after thawing. For a dietary swap, use lactose-free milk/cream in the same amounts for similar creaminess.