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Scalloped Sweet Potatoes

Scalloped sweet potatoes baked in a creamy garlic-maple sauce until tender, then topped with a golden, bubbly Gruyère-Parmesan crust. Thinly sliced layers bake covered for a custardy finish and uncovered for caramelized edges.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and sauce
  1. Preheat the oven to 375F and butter a 9x13 baking dish. The dish should be coated so the top releases cleanly.
  2. Whisk heavy cream, whole milk, minced garlic, maple syrup, thyme, cinnamon, nutmeg, salt, and pepper until smooth and evenly combined. The mixture should look speckled from the herbs and spices.
Layer and bake
  1. Layer the thinly sliced sweet potatoes in overlapping rows in the baking dish. Arrange them tightly so the slices pack evenly.
  2. Pour the cream mixture over the sweet potatoes evenly. You should see it seep between the layers.
  3. Cover tightly with foil and bake at 375F for 40 minutes. The sweet potatoes should be starting to soften when you lift the foil carefully.
  4. Uncover and scatter the Gruyere and parmesan over the top. Create an even layer so the crust browns uniformly.
  5. Bake uncovered at 375F for 20-25 more minutes until the sweet potatoes are completely tender and the topping is golden and bubbly. Watch for bubbling at the edges and a set, browned surface.
Rest and serve
  1. Rest the scalloped sweet potatoes for 10 minutes before serving. This helps the creamy layers thicken so the slices hold their shape.

Notes

For the best texture, slice sweet potatoes consistently thin so they finish tender at the same time. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 325F oven until warmed through. Freezing is not recommended because the cream can separate when thawed. For a lighter option, use half-and-half in place of heavy cream for a slightly less rich, still creamy bake.