scalloped sweet potatoes

Melty, cheesy, gooey, and heavenly scalloped sweetpotatoes made healthier {but you definitely can't tell!}

Scalloped Sweetpotato Casserole

butter

onion (diced)

garlic (minced)

thyme

1% milk (divided)

tsp salt

paprika

tsp pepper

nutmeg

cornstarch

oz . shredded Gruyere cheese (1/2 cup)

California sweetpotatoes (peeled and thinly sliced)

mozzarella cheese (1/2 cup, divided)

Preheat oven to 375Â°F.

Melt butter over medium heat in a medium saucepan. Add onion and sautÃ© for about 5-7 minutes until softened and lightly golden. Add garlic and thyme and stir for 30 seconds.

Stir in 1 cup milk, salt, paprika, pepper, and nutmeg. Bring to a low boil, stirring constantly, and reduce heat to a simmer.

Stir together remaining 1/4 cup milk and cornstarch, and add to the simmering milk. Simmer for another minute, stirring constantly, then remove from heat. Add in gruyere and stir until melted.

Layer half of the sliced potatoes into an 8 inch square or circle baking dish. Pour half of the cheese-milk sauce over the potatoes. Top with the other half of the potatoes and pour the remaining cheese sauce on top. Sprinkle with mozzarella cheese, and cover with foil.

Bake in preheated oven for 35 minutes. Remove foil and bake another 5-10 minutes until potatoes are done and cheese is bubbly. Let sit for about 10 minutes before serving. Enjoy!

These Scalloped Sweet Potatoes are so creamy and delicious. Loaded with bacon, four types of cheese, and perfectly spiced, they&#x27;re the ultimate side dish for your holiday or winter meals!

Scalloped Sweet Potatoes

half and half (*)

pumpkin pie spice

red pepper flakes

salt (or

pepper (or

chives (chopped)

potatoes

onions

Swiss cheese (shredded)

mozzarella cheese (shredded)

Parmesan cheese (shredded)

asiago cheese (shredded)

bacon (chopped and fried)

Preheat your oven to 375 F degrees.

In a large bowl, add the half and half, pumpkin pie spice, paprika, nutmeg, red pepper flakes, salt/pepper, chives, garlic and whisk well. Set aside.

In another large bowl toss all the cheeses together.

In a large casserole dish (I used a 12" x 10 1/2" x 2 1/4" casserole dish), start layering ingredients, we'll have 2 layers of each. Layer half of the sweet potatoes on the the bottom of the casserole dish, followed by half of the onion slices, half of the cheese spread evenly, half of the bacon, then ladle half of the half and half mixture over the casserole. Repeat layers with remaining ingredients.

Bake for 1 hour and 15 minutes or until the sweet potatoes are fork tender. There will be some liquid in the casserole but as the casserole cools a bit, the potatoes will soak up all the liquid.

Serve warm.

https://content.jwplatform.com/videos/RAYwZziO.mp4

These Scalloped Sweet Potatoes are so creamy and delicious. They’re the perfect side dish for your holiday or winter meals!

This Sweet Potatoes Au Gratin is creamy, cheesy, and delicious! This side dish is flavored with garlic butter and similar to classic Scalloped Sweet Potatoes. Pair this with any of your favorite main dishes.

Sweet Potato Au Gratin

garlic

oz cream cheese

heavy whipping cream

cheddar cheese

parmesan reggiano cheese

onion powder

salt and pepper

mozzarella cheese

Preheat oven to 350 degrees.

Heat a saucepan on medium heat and add the butter.

When melted, add the garlic and cook for a couple of minutes until fragrant.

Add in the cream cheese, whipping cream, Parmesan reggiano, and 1/2 cup shredded cheddar cheese. Stir. Add in the onion powder, salt, and pepper to taste. Taste the sauce repeatedly and adjust the flavor to taste as needed.

Stir continuously until the cheese has melted.

Remove from the heat and set aside.

Arrange the sliced sweet potatoes in rows throughout a 9×13 baking dish. Drizzle the cheese sauce throughout.

Sprinkle the remaining 1/2 cup of shredded cheddar and the mozzarella throughout the pan.

Cover with foil and bake for 30 minutes.

Remove the foil and bake an additional 25 minutes until the sweet potatoes are tender.

If you like a crisp top, a couple of minutes before the dish has finished baking, turn on the Broil function on the oven. Broil for 1-3 minutes until the top has crisped

Cool for 30 minutes before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1602719344/omoagrib7epaipdan8qr.mp4

Sweet Potatoes Au Gratin

Savory scalloped sweet potatoes layered with a creamy rosemary sauce and cheddar and gruyere cheese. The perfect flavorful side dish recipe that everyone will love!

sweet potatoes (, about 3 small (washed and peeled))

Tablespoon minced garlic

heavy cream

Kosher salt

black pepper

gruyere cheese (, could sub with swiss cheese)

rosemary (, 1-2 sprigs, finely chopped)

Make sauce

Preheat the oven to 375°F. Butter a 9x9&quot; pan and set aside. Combine the garlic, cream and fresh rosemary in a small saucepan over medium heat. Add salt and pepper. Simmer for a couple minutes. Then add in 1/4 cup of the gruyere and 1/4 cup of the cheddar and stir until melted. 

Slice the sweet potatoes into thin circles and place in the pan in a row, overlapping a little. Sprinkle about 1/2 of the cheese over top. Then add another layer of potatoes and cheese.

Slice and assemble

Pour the cream evenly over the top of the potatoes. Bake for 35-40 minutes, or until the potatoes are tender.

Bake

Remove from oven and top with bacon if desired. Serve while warm.

https://content.jwplatform.com/videos/rPmlzScQ.mp4

Savory scalloped sweet potatoes layered with a creamy rosemary sauce and cheddar and gruyere cheese.

SAVORY SCALLOPED SWEET POTATOES

Easy Scalloped Sweet Potatoes Recipe. Thinly slices potatoes in a garlic and buttery cream loaded with cheese.

lbs sweet potatoes (sliced)

unsalted butter

Tbsp all-purpose flour

parmesan cheese

milk

tsp sea salt

¼ tsp ground black pepper

Colby Jack cheese (shredded)

Peel and finely slice the sweet potatoes into very thin rounds.

In a saucepan, sauté butter and garlic until fragrant. Whisk in the flour until combined.

Add the Parmesan cheese, milk, cream and seasonings, bring to a soft boil. Remove from heat and allow the cream to cool. Once cooled, stir in the shredded cheese.

In a casserole dish, arrange the potato slices in rows and pour cheese mixture over the sweet potato slices.

Cover with foil and bake at 400°F for 30-35 minutes. Remove foil and bake an additional 8-10 minutes. Serve warm.

I liked the taste but for some reason it burnt on the bottom, what did I do wrong?

Gave it a try for Easter Dinner...not good. Not good at all. 

Sauce separated into a watery, cheesy, lumpy mess. Flavor of cheese and sweet potato didn't go together at all. Epic fail that went right into the garbage disposal. 

No hard feelings, was just trying something new, but I figured I'd warn others to steer clear of this one!

Made this twice! I absolutely prefer this to the regular sweet potato casserole. Love the combination of sweet potato, the cream and saltiness of the cheeses. Don’t leave it to bake uncovered for too long, it gets dry quickly.

do you think the sweet potatos could be par boiled a little so they could be sliced easier ?

Creamy and cheesy, these Scalloped Sweet Potatoes are an easy addition to any holiday table. Layers or slice sweet potatoes are covered in cream and cheese in this indulgent savory side dish.

lbs sweet potatoes

thyme (chopped)

gruyere

Prep

Preheat the oven to 375°F.  Spray a 2-quart baking dish lightly with nonstick cooking spray.

Peel the sweet potatoes and cut into rounds about 1/8-inch thick.

Drizzle

Line the bottom of the baking dish with a layer of sweet potatoes.  Drizzle about 2 tablespoons of cream over the potatoes.  Sprinkle lightly with some of the thyme, then season with salt and pepper.  (Go lightly - you will be seasoning each layer.)

Layer

Repeat the layers, making 7-10 layers.  Pour any remaining cream over the top of the top layer.  Cover the dish with foil and bake for 30 minutes.  Remove the foil and continue to cook until the potatoes are tender and lightly browned on top, about 30 more minutes.

Remove the potatoes from the oven and sprinkle with the shredded gruyere.  Change the oven to the broiler and return the dish to the oven.  Bake until the cheese has melted and is bubbling, 3-5 minutes.  Let sit for a few minutes before serving.

This is my Thanksgiving go-to potato dish now.  In my small family, I’m the only one who likes sweet potatoes, and I like them in a savory recipe.  And my daughter doesn’t like mashed potatoes.  

So I use this recipe with Yukon Golds with one sweet potato relegated to the end of the casserole dish.  

Thank you for a recipe that makes everyone happy (with low effort)!

I stumbled across this recipe years ago and it has become a Thanksgiving tradition since then! I accidentally got smoked gruyere and am so glad I did. It makes it taste like it has bacon added.
I will need to make it ahead of time this year (I've always made it fresh the morning of) and I noticed that the directions for covering while baking are flipped in the make ahead version. Is that right? I also wondered if you should allow some extra time for the dish to get warm again since when you cook it same day it doesn't cool down in between.
Thanks so much for the recipe! I will continue to make it for every Thanksgiving!

Perfect Thanksgiving side dish. I added sandwich pepperoni slices. Gave serious flavor  throughout the cheese sauce!

I found this recipe a year or so ago, and it has now become a staple at all of our Thanksgiving dinners! So delicious and there are never any leftovers!

These scalloped sweet potatoes are delicious! I substituted 2 cups of plain Greek yogurt for the heavy cream and Kraft Italiano shredded cheese instead of Gruyere. I also cooked them covered for an hour, uncovered for 15 mins, 5 mins to melt the cheese and put them under the broiler to brown the top just before serving.

These scalloped sweet potatoes are a delicious, colourful dish, made using a handful of ingredients and no heavy cream. Simple and easy to make, this healthy side dish is perfect for the holiday season and beyond!

Scalloped Sweet Potatoes (No Cream)

sweet potatoes (approx. 3 large)

olive oil

herbs (herbes de Provence, Italian, etc)

garlic granules

fine sea salt (and pepper to taste)

mature cheddar (or similar, see Ingredients in post

Preheat the oven to 400F/200/C/180 fan/gas mark 6.Cut sweet potatoes: Peel then slice the sweet potatoes into approximately 1/8-inch rounds (you can do this using a mandoline or by hand, as I have done).

Season: In a large mixing bowl combine the oil, herbs, garlic granules and seasoning. Add the sliced sweet potatoes and stir until all the rounds have been coated (do this thoroughly).

Bake: Transfer to your baking dish and arrange the slices vertically close together. Bake in the centre of the oven for 35 minutes (do not cover). After this time your sweet potatoes will be softened but still quite firm. The tops might look a little dry but that’s ok.

Add cheese: Remove from the oven and increase the temperature to 425 F/220 C/gas mark 7. Sprinkle the cheese over the top and return to the oven for about 20 more minutes or until the tops are crispy and nicely browned.

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Scalloped Sweetpotato Casserole

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Top 7 scalloped sweet potatoes recipes from across the web

The most viewed scalloped sweet potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Scalloped Sweetpotato Casserole

Scalloped Sweet Potatoes

Sweet Potato Au Gratin

Scalloped Sweet Potatoes

Scalloped Sweet Potatoes

Scalloped Sweet Potatoes

Scalloped Sweet Potatoes (No Cream)

The most viewed scalloped sweet potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine