Scalloped Sweet Potatoes
Scalloped Sweet Potatoes are a combination of two favorite potato dishes: scalloped potatoes and sweet potato casserole. Making scalloped sweet potatoes is easy and perfect for the holiday table with both sweet and savory flavors. This delicious recipe has the natural sweetness of the potatoes and the creamiest garlic buttery sauce to create a smooth inviting flavor to go with any meal.
Every Thanksgiving or holiday dinner I have to make some kind of scalloped dish. Why? Because my kids will not let me skip it. They say it is all about the way the potatoes are sliced perfectly and layered neatly in the pan, which always makes me laugh. For me, it is more than that since scalloped potatoes are such a classic side dish that no one can resist. If you want more ideas for your table, check out my creamy scalloped potatoes recipe or this scalloped potatoes and ham.
Table of contents
For this scalloped sweet potatoes casserole, you only need a handful of simple ingredients like sweet potatoes, cheese, butter, flour, milk, cream, and a mix of herbs and spices. My family always goes back for seconds, so I like to keep the recipe card handy to make it again. Whether it is Thanksgiving, Christmas, or even just a regular weekend dinner, this side dish always ends up being a favorite on the table.
Why you will love this recipe
- Beautiful and comforting on the table: I love that this scalloped sweet potato gratin is not heavy. Thin slices of sweet potatoes bake in a creamy sauce and make a side dish that always looks amazing for family dinners and holidays.
- Cheesy, creamy flavor in every slice: This is not a plain potato bake, it is a mix of garlic, butter, parmesan, cheddar, mozzarella, and warm spices like cinnamon, ginger, and nutmeg. The cheese melts into the potatoes and makes each slice taste cheesy, creamy, and a little sweet.
- Holiday worthy yet easy enough anytime: I like that it is not just for Thanksgiving or Christmas. It works just as well for Sunday dinners when I want something hearty and celebratory.
- Tender potatoes baked with fresh herbs: The sweet potatoes turn soft and creamy under milk and cream while rosemary adds a fresh aromatic touch. Every forkful is rich, comforting, and perfectly seasoned.
What you will need
- Sweet potatoes: I peel and slice the sweet potatoes very thin, about 1/8 of an inch. A mandolin makes it fast, but a sharp knife works too.
- Cheeses: I always shred my own cheddar, mozzarella, and Parmesan. It melts smoother and gives the dish the best flavor.
- Sauce base: I make the sauce with butter, flour, milk, and cream. It turns into a rich, creamy layer that holds everything together.
- Aromatics: I add garlic to balance out the sweetness of the potatoes. It gives the sauce a savory depth.
- Warm spices: Cinnamon, ginger, and nutmeg bring a cozy blend of flavor. They make the dish taste like fall.
- Herbs and garnish: I sprinkle in fresh rosemary for fragrance and color. It is optional, but I love the unique taste it adds.
- Seasonings: I finish with sea salt and black pepper.
How to make
Preheat and prepare: I preheat the oven to 400 degrees F and grease a casserole dish with olive oil or nonstick spray. While the oven heats, I peel and slice the sweet potatoes into thin circles with a mandoline or knife, then rinse them in cold water and drain well.
Sauté butter and garlic: I melt the butter in a pan over medium heat and sauté the garlic until it smells fragrant. Then, I whisk in the flour until it is smooth and combined.
Make the cream sauce: I slowly stir in the cream, milk, Parmesan, rosemary, nutmeg, ginger, cinnamon, salt, and pepper. I bring the mixture to a gentle boil, then take it off the heat and let it cool for about five minutes.
Add cheese: Once the cream sauce has cooled slightly, I stir in the shredded cheddar and mozzarella.
Arrange and add sauce: I layer the thinly sliced sweet potatoes neatly in the casserole dish. Then, I pour the creamy cheese mixture evenly over the top so it covers all the potatoes.
Bake scalloped potatoes: I cover the dish with foil and bake for 30 to 35 minutes until the potatoes are tender when pierced with a fork. Then, I remove the foil and bake for another 8 to 10 minutes until the top turns golden brown.
Garnish and serve: I let the dish rest for 10 to 15 minutes so the layers set. Then, I sprinkle fresh rosemary on top and serve it warm.
Expert tip
Slice sweet potatoes evenly
When I make scalloped sweet potatoes, my biggest tip is to slice the potatoes very thin and as even as possible, about an eighth of an inch. I first tried making the dish with thicker slices and some ended up undercooked while others were too soft. So I always take a few extra minutes with a mandoline or a sharp knife, and it makes such a difference. The potatoes cook evenly, stack up neatly in the casserole dish, and soak up the creamy cheese sauce in every single layer.
More tips to consider:
- I give the cheese sauce a few minutes to cool before pouring it over the potatoes. This helps it thicken slightly so it coats the layers instead of running to the bottom.
- I always grate my own cheese instead of using pre-shredded. It melts smoother and makes the sauce creamier.
- Keeping the dish covered for most of the baking time lets the potatoes cook through gently. Uncovering at the end gives that golden top everyone loves.
- I let the scalloped potatoes sit for about 10 minutes before cutting in. The layers settle and serving is so much easier.
- Keep a close eye on your potatoes when broiling. You do not want the cheese to burn.
Recipe variations and add-ins:
- Sweet potato twist: I stir 1/4 cup of light or dark brown sugar into the sauce. It adds a sweet touch that pairs nicely with the spices.
- Naturally sweetened: I replace the sugar with 1/4 cup of maple syrup or honey. It gives natural sweetness and a cozy flavor.
- Cheesy swaps: I swap in 1 cup of Monterey Jack, Colby Jack, or Gruyere. Each one melts differently and changes the taste in a good way.
- A little heat: I stir in 1/2 teaspoon of red pepper flakes to the sauce. It adds just enough spice to warm up the dish.
- Dinner upgrade: I mix in 1 cup of cooked chicken, ham, turkey, or beef. It turns this side into a hearty one dish dinner.
Serving suggestions
When I serve these scalloped sweet potatoes for the holidays, they always sit right next to the turkey casserole or honey butter ham on the table. My kids pile them on their plates before anything else, and I love watching them scoop up extra sauce to drizzle over everything. They have turned into one of those dishes that everyone expects to see at Thanksgiving and Christmas, and there are never leftovers.
I also make them for birthdays or family barbecues when we want something a little different than the usual sides. They pair so well with grilled chicken or even burgers, and if we are having friends over, I like to sprinkle extra cheese on top before serving because you can never have too much cheese. If there are any leftovers, I save them for the next day and turn them into a quick sweet potato salad or even use them in a sweet potato pie.
How to store leftovers:
- Store: I keep leftover scalloped sweet potatoes in an airtight container in the fridge. They stay fresh for three to four days and make an easy side for lunch or dinner.
- Freeze: If we cannot finish them in time, I pack the leftovers into a freezer bag or freezer safe container. They will keep well for up to three months.
- Thaw: I always move them to the fridge the night before so they thaw slowly. This way the potatoes stay tender and the sauce holds its creamy texture.
- Reheat: For a big batch, I cover the dish and warm it in the oven at 350 degrees F for 20 to 30 minutes. If it is just for me, I pop a single serving in the microwave for about a minute.
Frequently asked questions
I always peel mine because the skins can be a little tough in scalloped dishes. Without the skin, the potatoes bake up soft and silky, and the layers look prettier stacked in the pan. My kids also prefer them peeled, so that has become my routine. If you like the texture of the skins, you can leave them on, but I find the dish turns out smoother when I peel them.
Yes, I have made it with almond milk or coconut milk, plus vegan butter and cheese. The sauce still turns out creamy, and the potatoes soak up the flavor beautifully. I tried this once for a family friend who does not eat dairy, and everyone enjoyed it just the same. It is nice to know you can adapt it without losing the comfort of the dish.
I love using a mix of cheddar, mozzarella, and Parmesan. Cheddar brings sharp flavor, mozzarella makes it gooey and stretchy, and Parmesan adds that nutty bite on top. Sometimes when I am short on time, I use just cheddar, and it still tastes amazing. Freshly shredding the cheese makes such a difference because it melts into the sauce instead of clumping.
More recipes using sweet potatoes:
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Scalloped Sweet Potatoes
Ingredients
- 3 or 3 ½ lbs sweet potatoes peeled and very thinly sliced
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1/2 cup parmesan cheese
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon fresh rosemary finely chopped
- 1 cup cheddar cheese freshly grated
- 1 cup mozzarella cheese freshly grated
Instructions
- First, preheat the oven to 400 degrees F.
- Peel and slice the sweet into very thin rounds. You can use a mandoline slicer to do this.
- In a saucepan, over medium heat, sauté butter and garlic until fragrant. Add the flour and whisk in until combined.
- Next, add the Parmesan cheese, milk, cream, salt, pepper, cinnamon, ground ginger, nutmeg, chopped fresh rosemary, stir, and bring the mixture to a soft boil. Remove from heat and allow to cool a bit.
- Once cooled, stir in the shredded mozzarella and cheddar cheese.
- Arrange the thinly sliced sweet potatoes in a row or circles In a casserole dish, and pour the cheese mixture on top evenly.
- Then, cover with foil and bake for 30-35 minutes.
- Remove foil and bake for an additional 8 to 10 minutes.
- Garnish with fresh rosemary and serve warm.
Video
Notes
Slice sweet potatoes evenly
When I make scalloped sweet potatoes, my biggest tip is to slice the potatoes very thin and as even as possible, about an eighth of an inch. I first tried making the dish with thicker slices and some ended up undercooked while others were too soft. So I always take a few extra minutes with a mandoline or a sharp knife, and it makes such a difference. The potatoes cook evenly, stack up neatly in the casserole dish, and soak up the creamy cheese sauce in every single layer.More tips to consider:
- I give the cheese sauce a few minutes to cool before pouring it over the potatoes. This helps it thicken slightly so it coats the layers instead of running to the bottom.
- I always grate my own cheese instead of using pre-shredded. It melts smoother and makes the sauce creamier.
- Keeping the dish covered for most of the baking time lets the potatoes cook through gently. Uncovering at the end gives that golden top everyone loves.
- I let the scalloped potatoes sit for about 10 minutes before cutting in. The layers settle and serving is so much easier.
- Keep a close eye on your potatoes when broiling. You do not want the cheese to burn.
Nutrition