Let me tell you about a side dish that’ll make your dinner table sing with joy: scalloped sweet potatoes! This creamy, dreamy recipe transforms humble sweet potatoes into a luxurious accompaniment that’ll have everyone asking for seconds.
Packed with rich, comforting flavors and a perfect balance of textures, these potatoes are more than just a side – they’re a culinary hug on a plate. Tender sweet potato slices nestled in a velvety sauce, baked until golden and bubbling, this dish is pure comfort food magic that’ll elevate any meal from ordinary to extraordinary.
What You Need?
- Sweet Potatoes (2 pounds): Pick ones that feel heavy for their size!
- Butter (1/4 cup, unsalted): This makes it rich and yummy.
- Garlic (2 teaspoons, minced): The jar kind works great if you’re short on time.
- Thyme (1 1/2 teaspoons, dried): Adds a nice, earthy taste.
- Salt and Pepper: Just a pinch of each, or add more to your liking.
- Nutmeg (a pinch): Trust me, this makes it special!
- Heavy Cream (3/4 cup): Makes it super creamy.
- Gruyere Cheese (1/2 cup, shredded): We’ll use this in two parts, so keep it handy.
- Parmesan Cheese (1/4 cup, shredded): For that extra cheesy goodness.
- Parsley: For making it look pretty at the end.
Let’s Get Cooking!
- Heat the oven: Set it to 400 degrees F. Get a baking dish (9×13 inch) and spray it so nothing sticks.
- Slice those potatoes: Use a slicer or a sharp knife to cut them really thin, about 1/8 of an inch. Put them in the dish in neat layers.
- Make the yummy sauce: Melt the butter in a small pot. Add the garlic, thyme, salt, pepper, and nutmeg. Cook for just a bit until it smells amazing. Then take it off the heat.
- Add the creamy stuff: Whisk in the cream, half of the Gruyere cheese, and the Parmesan until it’s all smooth.
- Pour and bake: Pour the sauce all over the potatoes. Sprinkle the rest of the Gruyere on top. Bake for about 50-60 minutes, or until the potatoes are soft.
- Brown it up: For the last 1-2 minutes, turn on the broiler to get the top all golden and bubbly.
- Finish it off: Let it cool a bit, then sprinkle some fresh parsley on top. Looks fancy, right?
Hey there, let’s make some amazing Scalloped Sweet Potatoes!
Trust me, this dish is a game-changer. It’s sweet, it’s savory, and it’s going to make your kitchen smell like heaven. Plus, it’s pretty easy to whip up, so don’t worry if you’re not a super chef. We’ll get through this together, and you’ll end up with something yummy!
Picking Your Sweet Potatoes
Okay, first things first, let’s talk potatoes. You want sweet potatoes that feel firm when you give them a little squeeze. No soft spots, okay? And try to pick ones that are about the same size, so they cook evenly. It’s like getting a good team together; everyone needs to be on the same page!
Slicing Secrets
Now, the recipe says to use a mandolin, but if you don’t have one, that’s totally fine. A sharp knife will do the trick. Just try to get your slices as thin as you can, like chips. This helps them cook all the way through and get nice and soft. If some are a little wonky, don’t stress! We’re not going for perfect, we’re going for tasty.
Spice it Up (or Down)
I love how this recipe uses thyme and nutmeg, but you can play around with the spices. Maybe a little bit of cinnamon for extra warmth? Or if you like things spicy, a pinch of cayenne pepper could add a fun kick. It’s your dish, make it how you like it!
Cheese Love
Gruyere and Parmesan are amazing here, but if you have other cheeses you love, go for it! Sharp cheddar or even a bit of Monterey Jack could be awesome. Just remember, cheese is like a hug for your food, so use what makes you happy.
Creamy Goodness
The heavy cream is what makes this dish super rich and yummy. But, if you want to lighten things up a bit, you could use half-and-half or even milk. It won’t be quite as thick, but it will still taste great.
Making it Your Own
You know what’s fun? Adding some extras to this dish! A sprinkle of chopped nuts on top, like pecans or walnuts, adds a nice crunch. Or, if you want to make it a full meal, you could layer in some cooked sausage or bacon between the potato slices. Yum!
Serving Time!
This is a great side for pretty much anything – roasted chicken, a big salad, or even just by itself. I love it for holiday meals, but it’s easy enough for a weeknight dinner too. To make it pretty, sprinkle some fresh parsley on top before you serve it. Looks fancy, right?
Leftovers? No Problem!
If you have any left, just pop them in the fridge. They’ll keep for a few days and taste just as good reheated. You can use the microwave or the oven. Just make sure they’re heated all the way through, and you’re good to go!
So there you have it! Making Scalloped Sweet Potatoes is fun, easy, and the result is something you’ll be proud of. Happy cooking!
Scalloped Sweet Potatoes
Equipment
- mandolin
- saucepan
- 9×13-inch baking dish
Ingredients
Ingredients
- 2 pounds sweet potatoes
- 1/4 cup unsalted butter
- 2 teaspoons minced garlic
- 1 1/2 teaspoons dried thyme
- Salt and black pepper to taste
- Pinch nutmeg
- 3/4 cup heavy cream
- 1/2 cup Gruyere cheese shredded, divided
- 1/4 cup Parmesan cheese shredded
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400 degrees F. Spray a 9×13-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.