Indulge in these creamy, cheesy scalloped sweet potatoes with garlic and herbs - a delightful autumn twist on a beloved classic.
When it comes to the holidays, let's be honest a lot of the times the side dishes are our favorites - from sweet corn pudding to cream cheese mashed potatoes to old fashioned bread stuffing.
But for me sweet potatoes are near the top of the list. While most associate them with sweet potato casserole during the holidays, there are so many more ways to prepare it. And this recipe takes the classic scalloped potatoes and ups the flavors.
Why This Recipe Works
- Flavorful - The layers of thinly sliced potatoes with a rich, creamy herb sauce makes this side dish quite addicting.
- Holiday friendly - While these are perfect for everyday meals, they truly shine during the holiday season, particularly for Thanksgiving and Christmas feasts.
- Versatile - You can customize the seasonings to your liking, allowing for a wide range of flavor profiles, from savory to sweet and spicy.
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Ingredient Notes
- Sweet potatoes - Choose fresh sweet potatoes of uniform size. You can use either orange-fleshed or white-fleshed sweet potatoes, depending on your preference.
- Butter - Butter adds a rich and indulgent flavor to the dish. You can use unsalted butter and adjust the salt to your taste.
- Garlic - Fresh garlic cloves adds flavor. Roasted garlic can also add a milder, sweeter flavor.
- Sage - Adds savory, earthy, and slightly peppery taste with hints of mint, eucalyptus, and citrus.
- Cornstarch - A small amount of cornstarch can help thicken the cream sauce. This is optional but can provide a smoother consistency.
- Heavy cream/milk - Using a combination of both for the sauce adds a balance of richness and texture.
- Salt/pepper - Enhances the flavors.
- Cheese - Gruyère and Parmesan cheese adds depth and a savory element to the dish.
Ingredient Swaps
As with any recipe, you can mix up some of the ingredients. Some variations include:
- While sweet potatoes are used in this dish, you can use other types of potatoes like Yukon Gold or Russet potatoes for a different texture and flavor.
- For dairy-free options, substitute dairy-free butter or margarine for butter and almond milk, coconut milk or oat milk in place of regular milk and cream. Also try dairy-free cheese alternatives if you still want that cheesy flavor.
- All-purpose flour can be used instead of cornstarch to chicken the sauce.
- Instead of sage, you can try other herbs like rosemary or thyme.
- If you still want cheese but a different type, sharp cheddar cheese is a great substitute for Gruyère.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
In a saucepan over medium heat, melt the butter. Stir in the garlic and sage, cooking for 30 seconds.
Whisk in the cornstarch until well blended. Incorporate the cream, milk, salt, and pepper, and simmer until it gently boils, approximately 10 minutes.
Remove the pan from the heat and stir in the cheese. Thinly slice the sweet potatoes and arrange in rows in a baking dish.
Pour the sauce over top of the sweet potatoes. Cover and bake at 400°F for 35 minutes before removing cover and baking another 10 minutes.
FAQs
They are similar but not the same. Scalloped sweet potatoes are typically made with a creamy sauce, while sweet potato gratin is often topped with cheese and breadcrumbs for a gratin-style crust.
Yes, you can use regular potatoes like Russet or Yukon Gold in place of sweet potatoes for a more traditional scalloped potato dish.
You can use a sharp knife and a steady hand to slice sweet potatoes thinly, or you can use a mandoline slicer for more even results.
Yes, you can prepare in advance and store them in the refrigerator up to 1 day. Bake them when you're ready to serve, allowing extra time for reheating.
You can store these in an airtight container in the refrigerator for 3-5 days or place in the freezer for up 3 months.
Equipment
The equipment you use is important to how the recipe turn sout. What is needed is the following:
- Saucepan - Needed to heat the cream sauce.
- Mandoline - Allows you to get thin and consistent sweet potato slices.
- Baking dish - A 9x13 is the best size to fit all of the ingredients.
Pro Tips/Recipe Notes
- Select sweet potatoes that are firm and free from blemishes. You can use either orange or white-fleshed sweet potatoes, depending on your preference.
- Slice the sweet potatoes uniformly to ensure even cooking. A mandoline slicer can be helpful for achieving consistent thickness.
- Cover the dish with foil or a lid during the initial baking to trap steam and help the sweet potatoes cook through. Remove the cover during the last part of baking for a golden top.
- Allow the dish to rest for a few minutes after baking. This helps the flavors meld and makes it easier to serve.
Other Side Dish Recipes
If you’ve tried this scalloped sweet potatoes recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Scalloped Sweet Potatoes
Ingredients
- 3 lbs sweet potatoes, peeled and sliced thinly
- ¼ cup unsalted butter
- 6 garlic cloves, minced
- 2 tablespoon fresh sage, chopped
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 cups shredded Gruyère cheese
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400°F. Peel and finely slice the sweet potatoes into ⅛ inch rounds and set aside.
- Heat the butter over medium heat in a saucepan until melted. Add the garlic and sage and cook for 30 seconds. Whisk in the cornstarch until combined.
- Add the cream, milk, salt and pepper. Heat until a soft boil occurs, about 10 minutes. Remove from heat and stir in the Gruyère and Parmesan cheese.
- In a 9x13 baking dish, arrange the sweet potato rounds in rows and pour the cheese sauce over top.
- Cover the baking dish with aluminum foil and bake for 35 minutes. Remove the foil and bake another 10 minutes or until the cheese is golden. Serve warm.
Notes
- Select sweet potatoes that are firm and free from blemishes. You can use either orange or white-fleshed sweet potatoes, depending on your preference.
- Slice the sweet potatoes uniformly to ensure even cooking. A mandoline slicer can be helpful for achieving consistent thickness.
- Cover the dish with foil or a lid during the initial baking to trap steam and help the sweet potatoes cook through. Remove the cover during the last part of baking for a golden top.
- Allow the dish to rest for a few minutes after baking. This helps the flavors meld and makes it easier to serve.
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