Scalloped Sweet Potatoes
Indulge in these creamy, cheesy scalloped sweet potatoes with garlic and herbs - a delightful autumn twist on a beloved classic.
Servings 8
Calories 490kcal
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.
Nutrition
Serving: 1serving | Calories: 490kcal | Carbohydrates: 33g | Protein: 13g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 89mg | Sodium: 879mg | Potassium: 484mg | Fiber: 4g | Sugar: 12g