These Scalloped Sweet Potatoes might be your new favorite scalloped potato side dish! Thinly sliced sweet potatoes are baked in a creamy, cheesy sauce made with shallots, garlic, heavy cream, and a blend of parmesan and Gruyere cheese. All of the taste testers raved about them! If you are a fan of scalloped potatoes, my popular Cheesy Scalloped Potatoes are always a delicious option, too! Let’s be honest, you can never have too many creamy, cheesy potatoes!
Ingredients & Substitutions
- Sweet Potatoes: Sweet potatoes are more than just delicious—they’re loaded with nutritional benefits! They’re a great source of fiber, iron, and calcium, plus they’re packed with vitamins B and C. On top of that, they’re rich in beta-carotene, a powerful antioxidant that’s great for your overall health. So, I was so excited about how delicious these scalloped sweet potatoes were! The more ways to eat nutritious sweet potatoes, the better! I like to peel the potatoes so the cheesy sauce coats them evenly. But, if you prefer the texture, leave the skins on.
- Shallots: Diced shallots are cooked in melted butter with garlic. Both help make a rich, flavorful base for the cheese sauce. For a stronger onion flavor, try yellow onions. Or, go for red onions for a touch of sweetness.
- Heavy Whipping Cream: Heavy whipping cream (heavy cream) gives the sauce a velvety texture and ties everything together. For a lighter option, use half-and-half or whole milk.
- Parmesan Cheese: For a tangy, bold flavor in the cheese sauce, grate a block of parmesan cheese to add. If you don’t have parmesan, try asiago or pecorino romano.
- Gruyere Cheese: I love the creaminess of melted Gruyere cheese–it’s hard to find a good substitute! But, you could try Swiss cheese, Fontina, or Comte cheese.
Can I Use Yukon Gold or Russet Potatoes Instead Of Sweet Potatoes?
Yes, you can use other types of potatoes like Yukon Gold or Russet potatoes instead of sweet potatoes. They will still taste great and make the dish creamy and delicious, but they won’t have the same natural sweetness as sweet potatoes. Yukon Gold potatoes are a little creamy, while Russets are a bit fluffier, so choose the one that you like best! If you are a fan of cheesy potatoes, you will want to check out my Gruyere Scalloped Potatoes, too!
How To Cut Evenly Sliced Potatoes
To get even potato slices, use a mandoline slicer (my first choice) for quick and uniform results, or a sharp knife with a steady hand. A food processor with a slicing attachment works too. The key is to cut all slices to the same thickness so they cook evenly!
Can I Prepare Scalloped Sweet Potatoes Ahead Of Time?
Yes, you can get these scalloped potatoes assembled up to 24 hours in advance. Here is how:
- Assemble the Dish: Follow the recipe and layer the sweet potatoes with the cheese sauce, but stop before baking.
- Cover and Store: Cover the dish tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours.
- Bake When Ready: When you’re ready to serve, bake the dish as instructed, adding a little extra time if needed since it will be chilled.
This makes it easy to prep ahead, saving you time on the day you’re serving the dish!
How To Store Scalloped Sweet Potatoes
To store scalloped sweet potatoes, let them cool completely before covering and refrigerating. Place them in an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. They will stay fresh in the refrigerator for about 3 to 4 days. Reheat the potatoes in the oven or microwave. I do not recommend freezing the sweet potatoes–that can change the texture.
I hope are adding these scalloped potatoes to your Thanksgiving menus this year! (Do you know what day Thanksgiving is this year?)
Scalloped Sweet Potatoes
Ingredients
- 3 medium sweet potatoes, peeled, thinly sliced into ⅛-inch rounds using a mandoline (about 4 cups)
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- 1 medium shallot, finely diced
- 2 teaspoons garlic, minced
- 1 ½ cups (357 g) heavy whipping cream
- 1 cup (100 g) parmesan cheese, shredded
- ½ cup (54 g) Gruyere cheese, shredded
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- chives, chopped (for garnish)
Instructions
- Preheat oven to 400°F. Spray a 9×13-inch dish with cooking spray. Set aside.
- Arrange the sweet potato slices in the prepared dish, layering them so they slightly overlap.
- In a medium saucepan, melt the butter over medium heat. Add the shallot and garlic. Cook for 2-3 minutes, or until softened.
- Reduce heat to low. Add heavy cream, parmesan, Gruyere, salt, and pepper. Stir until the cheese is fully melted and the mixture is smooth. Remove from heat.
- Pour the mixture evenly over the sweet potatoes.
- Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking, uncovered, for an additional 20–30 minutes, or until the sweet potatoes are fork-tender and the top is lightly golden.
- Remove potatoes from the oven and let rest for 5 minutes. Garnish with chopped chives before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I love these sweet potatoes–they came out so creamy and flavorful! The Gruyere and Parmesan cheeses made it extra rich. This is a new favorite side dish!
Elizabeth
Oh, wow! I didn't know what to think when I saw this recipe, but they are SO GOOD! I think I will be making these as a side dish at least every other week! Try them!!!
Annabelle
I am not usually a fan of sweet potatoes, but these are probably the best they have tasted (to me, anyway).
Bella
I wasn’t sure how sweet potatoes would work in a scalloped recipe, but this was amazing. The garlic and cheese make it perfect.
Selena
The combination of cheeses with the sweet potatoes is fantastic! A great twist on regular scalloped potatoes, and perfect for the holidays!
