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Scalloped Sweet Potatoes

Scalloped sweet potatoes baked until tender in a creamy garlic-maple custard, then topped with a golden Gruyère and parmesan crust. Thin, overlapping slices soak up the sauce for caramelized edges and bubbly cheese on top.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato layer
  • 3 lb sweet potatoes peeled and thinly sliced
  • 3 garlic minced
  • 3 tbsp unsalted butter for greasing the baking dish
  • 1.5 cup heavy cream for the custard
  • 0.5 cup whole milk for the custard
  • 2 tbsp maple syrup for sweetness and caramelized edges
  • 1 tsp fresh thyme chopped
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 salt to taste
  • 0.25 pepper to taste
Cheese topping
  • 2 cup Gruyere cheese shredded
  • 0.5 cup parmesan grated

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and butter a 9x13 baking dish.
Make the cream mixture
  1. Whisk heavy cream, whole milk, garlic, maple syrup, fresh thyme, cinnamon, nutmeg, salt, and pepper until smooth and evenly combined.
Layer and bake covered
  1. Layer sweet potato slices in overlapping rows in the prepared baking dish.
  2. Pour the cream mixture over the sweet potatoes so the slices are evenly covered.
  3. Cover tightly with foil and bake 40 minutes, until the edges look slightly set.
Add cheese and finish baking
  1. Uncover and scatter Gruyere cheese and parmesan over the top, forming 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 so the custard thickens slightly and slices hold together.

Notes

For the cleanest slices and best layering, aim for sweet potato slices about 1/8 inch thick—thinner slices cook faster while thicker slices need a longer covered bake. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350F oven until hot. Freezing isn’t recommended because the cream may separate when thawed. For a lower-fat swap, use half-and-half instead of heavy cream and proceed the same way for a lighter custard.