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Scalloped Sweet Potatoes

Scalloped sweet potatoes baked in a creamy garlic-maple custard with thin, overlapping slices and a golden Gruyère-Parmesan crust. An uncovered bake creates bubbly edges and a rich, tender texture in every forkful.
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Prep Time 20 minutes
Cook Time 1 hour
Resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 lb sweet potatoes Peeled and thinly sliced for even tenderness.
Cream layer
  • 3 cloves garlic Minced.
  • 1.5 cup heavy cream
  • 0.5 cup whole milk
  • 2 tbsp maple syrup
  • 1 tsp fresh thyme
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 3 tbsp unsalted butter For greasing the baking dish.
  • 1 salt and pepper To taste.
Cheese topping
  • 2 cup Gruyere cheese Shredded.
  • 0.5 cup parmesan Grated.

Equipment

  • 1 sheet pan
  • 1 oven
  • 1 9x13 baking dish

Method
 

Prep and preheat
  1. Preheat the oven to 375°F, and butter a 9x13 baking dish with the unsalted butter to prevent sticking.
  2. Whisk together the heavy cream, whole milk, minced garlic, maple syrup, fresh thyme, cinnamon, nutmeg, salt, and pepper until smooth and evenly combined.
Layer and first bake
  1. Layer the sweet potato slices in overlapping rows inside the prepared baking dish, spreading them into an even layer.
  2. Pour the cream mixture over the sweet potatoes so the liquid reaches the top and settles between the layers.
  3. Cover tightly with foil, then bake at 375°F for 40 minutes until the slices are beginning to soften.
Top with cheese and finish baking
  1. Uncover the dish and scatter the shredded Gruyère and grated parmesan over the top.
  2. Bake uncovered at 375°F for 20 to 25 minutes until the sweet potatoes are completely tender and the topping is golden and bubbly.
Rest and serve
  1. Rest the scalloped sweet potatoes for 10 minutes before serving to help the layers set and the sauce thicken slightly.

Notes

For the best texture, slice the sweet potatoes very thin (about the same thickness throughout) so they cook tender in the same time. Refrigerate leftovers in a covered container for up to 4 days; reheat in a 325°F oven until warmed through. Freeze is not recommended due to texture changes from the dairy. For a lighter option, substitute half-and-half for the heavy cream while keeping the same baking times.