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Scalloped Sweet Potatoes

Scalloped sweet potatoes baked until tender with a creamy garlic-maple custard and a golden, bubbly Gruyere-Parmesan topping. Thin sliced layers cook through evenly, then rest for a thick, sliceable finish.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato base
  • 3 lb sweet potatoes Peel and thinly slice.
  • 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 For buttering the baking dish.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and season
  1. Preheat the oven to 375F and butter a 9x13 baking dish.
  2. Whisk heavy cream, whole milk, garlic, maple syrup, fresh thyme, cinnamon, nutmeg, salt, and pepper until smooth.
Layer and bake
  1. Layer the sweet potato slices in overlapping rows in the buttered dish.
  2. Pour the cream mixture evenly over the sweet potato layers.
  3. Cover tightly with foil and bake for 40 minutes.
  4. Uncover and scatter Gruyere 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 to let the layers set.

Notes

For the cleanest slices, let the casserole rest the full 10 minutes so the creamy custard thickens. Store leftovers in the fridge up to 4 days; reheat covered at 350F until warm. Freezing is not recommended for best texture. For a dairy-light swap, use half-and-half in place of the heavy cream and milk, and expect a slightly softer set.