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–+ servings
A baked sweet potato gratin in a round white dish, topped with melted cheese and garnished with chopped herbs.
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5 from 3 votes

Scalloped Sweet Potatoes

🍠🍁🧀 With garlic and herbs, Parmesan cheese, and cream, it's the perfect sweet-yet-savory side dish that everyone raves about! An easy yet elegant sweet potato recipe that's perfect all fall, for Thanksgiving, Christmas, or holiday entertaining! Make ahead tips provided below in Step 8.
Prep Time30 minutes
Cook Time45 minutes
Course: Side Dish, Sides, Sides, Salads & Vegetables
Cuisine: Sides
Diet: Gluten Free, Vegetarian
Keyword: holiday scalloped sweet potatoes, scalloped sweet potato recipe, scalloped sweet potatoes, Thanksgiving sweet potato recipe
Servings: 8
Calories: 270cal

Equipment

Ingredients

  • 3 medium sweet potatoes peeled and thinly sliced to 1/8-inch thickness (about 3 medium or 2 large sweet potatoes, choose potatoes that are uniform in size for best results)
  • 1 cup heavy cream
  • 1 teaspoon cornstarch
  • 4 tablespoons unsalted butter
  • 3 garlic cloves finely minced
  • 1 large shallot finely diced
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 3 fresh thyme sprigs (or about 3/4 to 1 teaspoon dried)
  • ¼ teaspoon ground sage (or about 1/2 teaspoon fresh sage, finely minced)
  • ¾ cup shredded parmesan cheese or to taste
  • Fresh parsley fresh thyme, or other fresh herbs, optional and as desired for garnishing

Instructions

  • Preheat oven to 400F and spray or grease your baking dish; set aside.
  • Slice the peeled sweet potatoes using a mandolin to about 1/8-inch thick. Tip - A mandolin is extremely helpful in this recipe and I encourage you to use one if you have it. If you don't, slice your sweet potatoes very thin, being extremely careful not to cut yourself.
  • Arrange the sweet potatoes in the baking dish; set aside.
    A round white dish filled with neatly arranged slices of raw sweet potato on a light marble surface.
  • To a large measuring cup or bowl, add the heavy cream, cornstarch, and whisk to combine; set aside.
    A bowl of milk with some white powder sprinkled on top stands next to a metal whisk on a white surface.
  • To a medium saucepan, add the butter, and heat over medium heat to melt the butter. Add the garlic, shallot, and cook for about 2 minutes to soften them; stir nearly continuously so they don't burn. Add the salt, pepper, thyme leaves from the fresh sprigs, sage, and stir to combine.
    A saucepan containing melted butter, chopped shallots, herbs, and black pepper cooking together on a light countertop.
  • Lower the heat to medium-low, slowly add the heavy cream mixture into the saucepan while whisking constantly.
    A saucepan containing a mixture of melted butter, oil, herbs, and finely chopped shallots or onions on a white countertop.
  • Add the Parmesan and stir to combine.
  • Evenly pour the mixture over the top of the sweet potatoes in the baking dish. Tip - I used a 2-tablespoon measuring spoon to help get the sauce into all the nooks and crannies of the potatoes. A small spoon or small ladle will also work to help get the sauce into the crevices between the potato slices.
    If you are making this in advance, stop now, cover tightly with foil, and refrigerate for up to 12-24 hours before baking off. Before baking, allow the baking dish to sit on your counter for about 45-60 minutes and come to room temperature so you're not baking with a fridge-cold dish, which will throw off the baking time and the results.
    A round white baking dish filled with thinly sliced sweet potatoes arranged in a spiral pattern, covered with melted cheese on top.
  • Bake uncovered for about 45-50 minutes, or until the potatoes are cooked through and the sauce is thick and bubbly. Baking Tips - Baking times are only listed as a guide since all ovens vary Begin checking at about 40 minutes and also don't be surprised if it takes 60 minutes to cook in your oven. The potatoes should be done and fork-tender. if they appear to be browning too quickly but not actually cooking through, cover the baking dish with foil for the remaining baking time.
    A round white baking dish filled with a layered, golden-brown sweet potato gratin topped with herbs, sitting on a white surface with a red napkin nearby.
  • Optional Broiling: For those who are very familiar with how to broil, and you'd like to add a bit of crispiness to the top, you can broil this for 2-4 minutes, taking extreme caution not to burn it in the final moments! Due to their natural sugars, sweet potatoes will burn quickly so I encourage you to stand in front of your oven and watch it like a hawk if you choose to broil. If you're not familiar with broiling or don't do it much, I would skip it.
  • Optionally garnish as desired and serve immediately.
    Golden, thinly sliced potatoes baked with cheese in a round white dish, with a serving spoon and a sprinkle of chopped herbs on top.

Notes

Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. For ease, I reheat it gently in my microwave although you could warm it in the oven.

Nutrition

Serving: 1serving | Calories: 270cal | Carbohydrates: 20g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 511mg | Potassium: 354mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12737IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 1mg
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