Name: Scalloped Sweet Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 pounds sweet potatoes (about 3-4 medium), peeled and thinly sliced (about 1/8-inch thick); 2 tablespoons unsalted butter; 1 medium yellow onion, thinly sliced; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 ½ cups whole milk; ½ cup heavy cream; ½ teaspoon salt, plus more to taste; ¼ teaspoon black pepper, plus more to taste; Pinch of nutmeg (optional, but recommended); ½ cup shredded Gruyère cheese or sharp cheddar cheese (optional, for topping); Fresh parsley, chopped, for garnish (optional)

Description

A comforting and creamy scalloped sweet potato casserole, made with thinly sliced sweet potatoes baked in a rich, savory cream sauce. Easy to prepare and a delightful side dish for any meal.

Ingredients

Scale

2 pounds sweet potatoes (about 3–4 medium), peeled and thinly sliced (about 1/8-inch thick)
2 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 ½ cups whole milk
½ cup heavy cream
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
Pinch of nutmeg (optional, but recommended)
½ cup shredded Gruyère cheese or sharp cheddar cheese (optional, for topping)
Fresh parsley, chopped, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 375°F (190°C). Lightly butter a 9×13 inch baking dish.
2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
4. Sprinkle the flour over the onions and garlic. Stir well to coat and cook for 1-2 minutes, creating a roux. This helps to thicken the sauce.
5. Gradually whisk in the milk, a little at a time, ensuring that each addition is incorporated before adding more. Continue whisking until the sauce is smooth.
6. Stir in the heavy cream, salt, pepper, and nutmeg (if using). Bring the mixture to a gentle simmer, stirring constantly, until it begins to thicken. It should coat the back of a spoon nicely. If it seems too thick, you can add a splash more milk.
7. Arrange half of the thinly sliced sweet potatoes in an even layer in the prepared baking dish.
8. Pour about half of the cream sauce over the sweet potatoes.
9. Layer the remaining sweet potatoes over the sauce.
10. Pour the rest of the cream sauce evenly over the top layer of sweet potatoes, ensuring they are mostly submerged.
11. If using cheese, sprinkle it evenly over the top of the casserole.
12. Cover the baking dish tightly with aluminum foil.
13. Bake for 45 minutes.
14. Remove the foil and continue baking for another 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork and the top is golden and bubbly.
15. Let the scalloped sweet potatoes rest for about 10 minutes before serving. This allows the sauce to set slightly.
16. Garnish with fresh chopped parsley, if desired.

Notes

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave. For best results, add a splash of milk or cream when reheating if it seems dry.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 15g
Sodium: 300mg
Fat: 12g
Carbohydrates: 35g
Fiber: 5g
Protein: 4g