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Scalloped Sweet Potatoes

Scalloped sweet potatoes baked until tender with a creamy garlic-maple custard and a golden Gruyere-and-parmesan crust. Thin, overlapping slices soak up the sauce for a sliceable, caramel-edged bake.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 lb sweet potatoes peeled and thinly sliced
Flavorings and aromatics
  • 3 garlic minced
  • 1 tsp fresh thyme
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 salt to taste
  • 0.25 pepper to taste
Dairy and sweetener
  • 1.5 cup heavy cream
  • 0.5 cup whole milk
  • 2 tbsp maple syrup
  • 3 tbsp unsalted butter
Cheese topping
  • 2 cup Gruyere cheese shredded
  • 0.5 cup parmesan grated

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and bake
  1. Preheat oven to 375F and butter a 9x13 baking dish with the unsalted butter. Grease the bottom and sides so the layers release cleanly.
  2. Whisk heavy cream, whole milk, minced garlic, maple syrup, fresh thyme, cinnamon, nutmeg, salt, and pepper until smooth. Mix until the seasonings are evenly dispersed.
  3. Layer sweet potato slices in overlapping rows inside the baking dish. Pack them in snugly so the cream can coat every layer.
  4. Pour the cream mixture over the sweet potatoes evenly. Add slowly so it seeps between layers.
  5. Cover tightly with foil and bake for 40 minutes at 375F. Look for the edges to start bubbling under the foil.
  6. Uncover the dish, then scatter Gruyere and parmesan over the top. Spread into an even layer so the crust browns throughout.
  7. Bake uncovered for 20-25 minutes at 375F until sweet potatoes are completely tender and the topping is golden and bubbly. Check that a knife slides easily through the center layers.
Rest and serve
  1. Rest the scalloped sweet potatoes for 10 minutes before serving. The sauce will thicken slightly for cleaner slices.

Notes

Pro tip: thin, even slices help the sweet potatoes cook through at the same rate—aim for similar thickness across the whole pan. Store leftovers in the refrigerator up to 4 days; reheat in a 325F oven until warmed through. Freezing is not recommended because the dairy can separate when thawed. For a dietary swap, use half-and-half or a plant-based cream alternative in equal amounts to reduce dairy, keeping the same bake time.