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Scalloped Sweet Potatoes

Scalloped sweet potatoes baked in a creamy garlic-maple custard until tender, with thin layers and a golden, bubbly Gruyère-parmesan crust. This easy side dish features caramelized edges and fresh thyme in every bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 lb sweet potatoes Peeled and thinly sliced
Aromatics and dairy
  • 3 clove garlic Minced
  • 1.5 cup heavy cream
  • 0.5 cup whole milk
  • 2 tbsp maple syrup
  • 1 tsp fresh thyme Fresh
Spices and cheese
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 cup Gruyere cheese Shredded
  • 0.5 cup parmesan Grated
Fat and seasoning
  • 3 tbsp unsalted butter
  • 0.25 Salt and pepper to taste To taste

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 375F and butter a 9x13 baking dish. This ensures the scalloped layers release cleanly after baking.
  2. Whisk heavy cream, whole milk, garlic, maple syrup, fresh thyme, cinnamon, nutmeg, salt, and pepper until smooth. The mixture should look evenly speckled with herbs and spices.
  3. Layer sweet potato slices in overlapping rows inside the prepared dish. Pack them snugly so the cream mixture can soak through evenly.
  4. Pour the cream mixture over the sweet potatoes evenly. Make sure most slices are covered so they bake tender.
Bake and finish
  1. Cover tightly with foil and bake 40 minutes at 375F. You should see the edges start to soften as steam builds under the foil.
  2. Uncover and scatter Gruyere cheese and parmesan over the top. The surface should be thickly covered so it turns golden and bubbly.
  3. Bake 20-25 more minutes at 375F until sweet potatoes are completely tender and the topping is golden and bubbly. The crust should look set with browned spots at the edges.
  4. Rest 10 minutes before serving. This helps the creamy layer thicken so the slices hold together.

Notes

Pro tip: Slice the sweet potatoes thin and uniform so they finish tender at the same time, and pour the cream mixture slowly to encourage even soaking. Store covered in the refrigerator up to 4 days; reheat in a 350F oven until warmed through. Freeze yes—portion and freeze up to 2 months, then thaw overnight in the fridge and reheat. For a dairy-reduced option, use evaporated milk or half-and-half in place of part of the heavy cream, but expect a slightly softer set.