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Scalloped Sweet Potatoes

Scalloped sweet potatoes with thin, overlapping layers baked until completely tender, topped with a golden Gruyère-parmesan crust. A creamy garlic-maple cream mixture and thyme seasoning create a rich, caramelized edge.
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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: 600
Ingredients Equipment Method Notes

Ingredients
  

Scalloped sweet potatoes
  • 3 lb sweet potatoes Peeled and thinly sliced (about 1/8–1/4 inch).
  • 3 garlic Minced.
  • 1.5 cup heavy cream
  • 0.5 cup whole milk
  • 2 tbsp maple syrup
  • 1 tsp fresh thyme
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 cup Gruyere cheese Shredded.
  • 0.5 cup parmesan Grated.
  • 3 tbsp unsalted butter
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and mix
  1. Preheat the oven to 375F, then butter a 9x13 baking dish.
  2. Whisk heavy cream, whole milk, garlic, maple syrup, fresh thyme, cinnamon, nutmeg, salt, and pepper until evenly combined.
Assemble and bake
  1. Layer the sweet potato slices in overlapping rows in the baking dish.
  2. Pour the cream mixture over the sweet potato layers so they’re evenly coated.
  3. Cover tightly with foil and bake for 40 minutes at 375F.
  4. Uncover, then scatter Gruyère and parmesan over the top.
  5. Bake 20-25 more minutes at 375F until the sweet potatoes are completely tender and the topping is golden and bubbly.
Rest and serve
  1. Rest for 10 minutes before serving so the layers set slightly.

Notes

For clean, even layers, keep the sweet potato slices consistently thin so they finish tender at the same time. Refrigerate covered up to 3 days; reheat in a 325F oven until hot. Freezing is not recommended because the cream and cheese can break after thawing. If you want a lighter option, use half-and-half instead of the heavy cream for a similar flavor with reduced richness.