Description
This Scalloped Sweet Potatoes dish is a creamy and cheesy baked casserole featuring thinly sliced sweet potatoes layered with sautéed onions and a rich garlic-infused cream sauce, topped with sharp cheddar and Parmesan cheeses. Baked to golden perfection and garnished with fresh parsley, it makes a comforting side ideal for family meals and gatherings.
Ingredients
Scale
Vegetables
- 4 medium sweet potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Fresh parsley, chopped (for garnish)
Dairy
- 2 cups heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
Others
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg (optional)
- 1 tablespoon olive oil (for greasing)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the scalloped sweet potatoes.
- Slice the sweet potatoes: Peel and thinly slice the sweet potatoes about 1/8 inch thick using a mandoline slicer for even cooking and uniform layers.
- Slice the onion: Thinly slice the medium onion to add sweetness and texture between the layers.
- Sauté garlic: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, enhancing the cream sauce’s flavor.
- Prepare the cream sauce: Pour in the heavy cream and stir in thyme, salt, black pepper, and nutmeg if using. Heat gently, stirring occasionally, but do not allow the mixture to boil.
- Add cheese to sauce: Remove the sauce from heat and stir in half of the cheddar and half of the Parmesan cheese until melted and smooth. Set aside.
- Assemble the layers: Grease a 9×13 inch baking dish with olive oil. Layer sweet potato slices, followed by onions, and pour a portion of the cream mixture over each layer. Repeat layering until all ingredients are used, finishing with a layer of cream on top.
- Add remaining cheese: Sprinkle the remaining cheddar and Parmesan cheeses evenly over the final cream layer for a golden cheesy crust.
- Bake covered: Cover the dish with aluminum foil and bake for 45 minutes to allow the sweet potatoes to soften and the flavors to meld.
- Bake uncovered: Remove the foil and continue baking for an additional 15-20 minutes, or until the top turns golden brown and bubbly.
- Rest the dish: Let the scalloped sweet potatoes sit for 10-15 minutes after baking to set, making it easier to cut and serve.
- Serve and garnish: Cut into squares or wedges, garnish with freshly chopped parsley, and serve warm as a comforting side dish.
Notes
- If fresh thyme is not available, dried thyme can be used at half the quantity.
- Use a mandoline slicer for uniformly thin slices which help cooking evenly.
- You can substitute half-and-half for heavy cream if you prefer a lighter version, but expect less richness.
- Nutmeg is optional but adds a warm, subtle spice to the sauce.
- Allow the dish to rest before serving to let it set and make slicing easier.
- This dish pairs well with roasted meats or a fresh green salad for a complete meal.
