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Scalloped Sweet Potatoes

Scalloped sweet potatoes baked in a creamy garlic-maple custard with tender thin layers and a golden Gruyère-parmesan crust. Finished uncovered until bubbly and caramelized at the edges, then rested for clean, sliceable servings.
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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: 630
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prepare the dish and cream mixture
  1. Preheat the oven to 375°F, then butter a 9x13 baking dish.
  2. Whisk heavy cream, whole milk, minced garlic, maple syrup, fresh thyme, cinnamon, nutmeg, salt, and pepper until smooth.
Layer and bake
  1. Layer the thinly sliced sweet potatoes in overlapping rows in the baking dish.
  2. Pour the cream mixture over the sweet potatoes evenly.
  3. Cover tightly with foil and bake for 40 minutes at 375°F.
  4. Uncover and scatter the Gruyère and parmesan over the top.
  5. Bake 20-25 more minutes at 375°F, 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 layers set up cleanly.

Notes

For best results, slice the sweet potatoes evenly and thin so they cook through in the same 60 minutes. Refrigerate leftovers in an airtight container up to 4 days; reheat covered at 350°F until warmed through. Freezing isn’t recommended because the cream may separate after thawing. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly less rich).