Description
A creamy, cheesy scalloped sweet potatoes dish featuring layers of thinly sliced sweet potatoes baked in a rich sauce made with butter, shallots, garlic, heavy cream, parmesan, and Gruyere cheeses. Perfect as a comforting side dish with a golden, bubbly top garnished with fresh chives.
Ingredients
Scale
Sweet Potatoes
- 3 medium sweet potatoes, peeled, thinly sliced into ⅛-inch rounds (about 4 cups)
Sauce
- 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
Garnish
- chives, chopped (for garnish)
Instructions
- Preheat oven: Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with cooking spray. Set the dish aside for now.
- Prepare sweet potatoes: Arrange the thinly sliced sweet potato rounds in the prepared dish, layering them so they slightly overlap to create an even base.
- Make sauce base: In a medium saucepan over medium heat, melt the butter. Add the finely diced shallot and minced garlic, cooking for 2 to 3 minutes until they are softened and fragrant.
- Add cream and cheese: Reduce the heat to low. Pour in the heavy cream, then add the shredded parmesan and Gruyere cheeses, along with the kosher salt and black pepper. Stir continuously until the cheese has fully melted and the sauce is smooth and creamy. Remove the pan from heat.
- Combine and bake: Pour the creamy cheese sauce evenly over the layered sweet potatoes in the baking dish. Cover the dish tightly with aluminum foil and bake in the oven for 30 minutes.
- Finish baking uncovered: After 30 minutes, remove the foil and continue baking, uncovered, for an additional 30 minutes or until the sweet potatoes are fork-tender and the top is lightly golden brown and bubbly.
- Rest and garnish: Remove the scalloped sweet potatoes from the oven and let them rest for 5 minutes to set. Before serving, sprinkle with freshly chopped chives for a bright, fresh finish.
Notes
- For easier slicing, use a mandoline to get even ⅛-inch rounds of sweet potatoes.
- If you prefer a thinner sauce, you can reduce the amount of cheese slightly or add a splash of milk to the cream mixture.
- Make sure to cover the dish tightly with foil during the initial baking to ensure the sweet potatoes cook evenly and stay moist.
- Feel free to substitute Gruyere with mozzarella or cheddar if needed, but Gruyere adds a nice nutty flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
