Scalloped Sweet Potatoes
on Dec 18, 2023
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Sweet potatoes deserve many shining moments, and also to be scalloped.
Layers of tender sweet potatoes, enveloped in a creamy sauce, with the optional addition of grated cheese — seriously festive and seriously delicious. This dish would be so happy to make served with a Roast Chicken or pan of Pork Chops. But it would steal some of the spotlight on a holiday table, served with the Roasted Turkey on Thanksgiving or a Standing Rib Roast on Christmas.
If you like sweet potatoes and you like scalloped potatoes, you may shortly ask yourself why you’ve never made scalloped sweet potatoes before!
Table of Contents
Scalloped Sweet Potatoes: These creamy sweet potatoes are the perfect holiday side dish. Pretty, colorful, and just plain delicious.
Ingredients
- Unsalted butter – Adds richness.
- Red onions and shallots – Offers flavor and a nice balance to the sauce’s richness.
- Oregano or thyme – Both herbs add freshness to this simple potato dish.
- Red pepper flakes – These are optional, but a kick of spice is definitely welcome to balance the sweet richness of the dish.
- Half-and-half – Lightens up the sauce.
- Heavy cream – The fat in the heavy cream helps prevent the sauce from splitting and the potatoes from becoming watery.
- Sweet potatoes – Using sweet potatoes instead of regular potatoes makes this dish uniquely flavorful.
- Shredded cheese – Scalloped potatoes traditionally don’t have cheese, so this is optional.
How to Make Scalloped Sweet Potatoes
- Sauté the aromatics: Sauté the onions and shallots in the butter in a skillet. Stir in the oregano or thyme, salt, pepper, and red pepper flakes if using.
- Make the sauce: Add the cream and half-and-half and bring to a simmer, stirring occasionally.
- Layer the potatoes with the sauce: Place half of the potatoes in the prepared pan. Carefully pour half of the hot liquid over the potatoes, using a spoon to scoop out some of the onions and shallots as your pour. Fill the pan with the rest of the potatoes and pour over the rest of the liquid and aromatics. Sprinkle over the cheese.
- Bake: Cover with foil and bake for 30 minutes.
- Finish baking: Remove the foil, and press lightly on the top with a spoon to re-submerge the potatoes. Bake for another 30 minutes until the top is golden brown and a knife inserted into the potatoes goes in with almost no resistance. Serve hot.
FAQs
There is an ongoing debate about whether scalloped potatoes should or should not have cheese by definition. With cheese, technically, these might then be a gratin. Keeping them cheese-free and simple makes them a great pairing for lots of dishes.
Sweet potatoes are actually root vegetables, while regular baking potatoes are tubers, so they have different nutrients. According to Verywell Fit, Sweet potatoes are rich in vitamin A and beta-carotene, which has earned them a healthy reputation.
Using the wrong type of milk or cream can cause the potatoes to become watery. It is important to use something with a high-fat content to prevent separation during baking. I use both heavy cream and half and half in this recipe. Don’t substitute either of these for regular milk.
Tips
- I used 1 cup cream and 1 cup half-and-half to make these, but you could pick a lane and stick with one or the other.
- When you pour in the sauce, make sure to scoop out some of the onions and shallots onto the potatoes so that they are evenly distributed in the casserole.
What to Serve With Scalloped Sweet Potatoes
More Sweet Potato Recipes
- Sweet Potato Casserole with Marshmallows
- Smashed Garlic Butter Sweet Potatoes with Feta
- Simple Butter Roasted Sweet Potatoes
- Bulgur Wheat, Sweet Potato, and Black Bean Gratin
- Candied Sweet Potatoes
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Scalloped Sweet Potatoes
Ingredients
- 2 tablespoons (¼ stick) unsalted butter
- ½ cup minced red onions
- ½ cup minced shallots
- 1 teaspoon minced fresh oregano (or thyme leaves)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 cup half and half
- 1 cup heavy cream
- 4 large sweet potatoes (about 2 ½ pounds; peeled and very thinly sliced)
- 1 cup shredded cheese (such as Gruyere or sharp cheddar; optional)
Instructions
- Preheat the oven to 375 F. Spray a 2-quart shallow baking dish or a 9-inch square pan with nonstick cooking spray.
- Heat the butter in a large deep skillet over medium heat. When the butter is melted, add the onions and shallots and sauté for about 5 minutes until the vegetables are tender. Don’t let the vegetables brown – turn down the heat if necessary, and stir frequently. Stir in the oregano or thyme, salt, pepper, and red pepper flakes if using. Add the cream and half-and-half and bring to a simmer, stirring occasionally.
- Place half of the potatoes in the prepared pan. Carefully pour half of the hot liquid over the potatoes, using a spoon to scoop out some of the onions and shallots as your pour. Fill the pan with the rest of the potatoes and pour over the rest of the liquid. Sprinkle over the cheese, if using.
- Cover with foil and bake for 30 minutes, then remove the foil. Press lightly on the top with a spoon to re-submerge the potatoes, and bake for another 30 minutes until the top is golden brown and a knife inserted into the potatoes goes in with almost no resistance.
- Serve hot.
Notes
- I used 1 cup cream and 1 cup half-and-half to make these, but you could pick a lane and stick with one or the other.
- When you pour in the sauce, make sure to scoop out some of the onions and shallots onto the potatoes so that they are evenly distributed in the casserole.
- The cheese is optional — leave it out if there is cheese in anything you are serving these potatoes alongside.
Did I miss where to add the guyere cheese?
apologies, it’s there now!
These sweet potatoes are simply delicious! Soft and cheesy with lots of savory/naturally sweet flavor. I made as written except for the cheese… it’s not listed in the instructions so I just sprinkled half over the first layer of potatoes and the rest on the top layer. The dish was loved by my family and friends and is a definite keeper. Next time I’m going to try a light sprinkle of crumbled bacon in the middle!
that sounds like a brilliant idea!
Where’s the cheese come in? Is it before you bake or after baked!
it’s in there now – sorry!!