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Scalloped Sweet Potatoes

Scalloped sweet potatoes baked until tender with a creamy garlic-maple custard and a golden Gruyère-Parmesan crust. Thin, overlapping slices soak up the cream mixture for a sliceable, caramelized edge.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato base
  • 3 lb sweet potatoes Peeled and thinly sliced (about 1/8 inch).
  • 3 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
  • 2 cup Gruyere cheese Shredded.
  • 0.5 cup parmesan Grated.
  • 3 tbsp unsalted butter For buttering the baking dish.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat oven to 375F and butter a 9x13 baking dish with the unsalted butter.
  2. Whisk heavy cream, whole milk, minced garlic, maple syrup, fresh thyme, cinnamon, nutmeg, salt, and pepper until smooth.
Layer and bake
  1. Layer sweet potato slices in overlapping rows in the baking dish so the slices sit nearly flat.
  2. Pour the cream mixture over the sweet potatoes evenly, filling gaps between layers.
  3. Cover tightly with foil and bake 40 minutes to set the custard.
Finish the top
  1. Uncover and scatter Gruyere cheese and parmesan over the top in an even layer.
  2. Bake 20-25 more minutes at 375F until sweet potatoes are completely tender and the topping is golden and bubbly.
Rest and serve
  1. Rest 10 minutes before serving to help the layers set for clean slices.

Notes

Pro tip: slice sweet potatoes evenly (around 1/8 inch) so they cook at the same rate and the custard thickens properly. Refrigerate leftovers in an airtight container for up to 3 days and rewarm covered at 325F until hot. Freezing is not recommended because the creamy texture can break after thawing. For a lighter option, swap whole milk for evaporated milk and use reduced-fat cheese, keeping the bake and rest times the same.