Scalloped Sweet Potatoes
Creamy and cheesy with a golden topping, this sweet and savory scalloped sweet potatoes is perfectly balanced in a herbed cream sauce.
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Equipment
Ingredients
- 2 pounds sweet potatoes
- ¼ cup unsalted butter
- 2 teaspoons minced garlic
- 1 ½ teaspoons dried thyme
- Salt and black pepper to taste
- Pinch nutmeg
- ¾ cup heavy cream
- ½ cup Gruyere cheese shredded, divided
- ¼ cup Parmesan cheese shredded
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray; set aside.
- Use a mandolin to slice the sweet potatoes into ⅛-inch thick slices. Arrange them in even, alternating layers in the baking dish.
- Melt the butter in a saucepan set over medium-high heat. Add in the garlic, thyme, salt, pepper, and nutmeg and saute for 30 seconds, until fragrant. Remove the pan from the heat.
- Whisk in the heavy cream, ¼ cup Gruyere, and Parmesan until smooth and creamy. Pour the mixture over the layered sweet potatoes. Sprinkle the remaining Gruyere over the top.
- Bake for 50-60 minutes or until the sweet potatoes are tender. Broil on high for 1-2 minutes at the end, until golden brown.
Notes
Slice potatoes into thin even rounds, using a mandolin slicer if possible, for even cooking.
Use dried herbs as they maintain their texture and flavor during baking.
Broil for the last 1-2 minutes for a golden topping.
Check for doneness by inserting a sharp knife into the potatoes to be sure they are cooked through and tender.
Nutrition
Serving: 1Calories: 270kcalCarbohydrates: 25gProtein: 6gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 5gCholesterol: 49mgSodium: 209mgFiber: 4gSugar: 8g
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