Cheesy, savory, and naturally sweet, these Scalloped Sweet Potatoes are a comforting and easy to make side dish! This dish is made without a roux and is super simple to make.

Serve for family dinner, Sunday dinner, Christmas, or Easter.

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Article Summary:

In today's post, we will be making scalloped sweet potatoes (also known as "sweet potatoes au gratin"). This satisfying side dish is a unique take on traditional scalloped potatoes. Read on to learn how to make the recipe, common FAQs, and more!

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Feeling the need for some cozy, hearty, and savory comfort food? Then, join me in making this sweet potato au gratin with gruyere cheese!

With just a few simple steps and an approachable ingredient list, this side dish is as perfect for an easy Tuesday night dinner as it is for a an elaborate holiday meal.

Gruyere, though it sounds fancy, is a type of Swiss cheese that is fairly easy to find at most supermarket chains and Whole Foods here in the United States (I usually get mine at Trader Joe's). If you have any trouble finding gruyere cheese, just ask the deli attendants or cheesemonger.

Let's chat about this sweet potato gratin:

• Homey. This is the kind of dish we want on a snowy evening or a Fall or winter Sunday dinner with friends and family. It's rich and cheesy and perfectly enhanced with herbs and onions to taste like comfort in a bowl.
• Easy to make. If you can slice potatoes, whisk flour and milk, and sprinkle seasonings, you can make this dish! There is no complex cheese sauce required for this dish. Instead, the flour thickens up the milk as it bakes.
• Perfect for holidays. The naturally-sweet and cheesy flavors go so well with most holiday main dishes like ham, roasted turkey, or lamb. It's also an impressive dish to add to the holiday spread. See my notes below for how to save yourself time and make this dish ahead of time.
• A family favorite. I first served this dish to my family for Thanksgiving. It was such a hit that I also now serve it for Easter and Christmas! Almost everyone -- from kids to adults -- will find something to love about this dish!

Ingredients:

• Sweet potatoes
• Yellow or white onion
• Gruyere cheese (shredded) - since pre-shredded Gruyere is often hard to find, I recommend buying a block of it and shredding it with a cheese grater.
• Unsalted butter
• Milk - preferably 1% or 2% milk
• All-purpose flour
• Dried thyme
• Salt

Substitutions:

• Potatoes - this recipe is the best with sweet potatoes, but if you are running low, you can substitute peeled and sliced golden (or Yukon gold) potatoes for half of the sweet potatoes
• Cheese - shredded Swiss cheese or provolone can work in place of the Gruyere, though the flavor profile will be slightly different. Ask for a block of Swiss cheese or provolone in the deli area if you can't find a block of either in the cheese department of your grocery store.
• Thyme - fresh thyme can replace the dried thyme. Just use 3 times the amount of fresh herbs that you would use dry (or 1 ½ teaspoon of fresh thyme).

How to make au gratin sweet potatoes...

1. Preheat the oven.
2. Spray an 8 x 8-inch baking dish with non-stick cooking spray or grease with butter.
3. Layer ⅓ of the sliced sweet potatoes in the baking pan. Sprinkle with ⅓ of the onions, salt, dried thyme, gruyere cheese, and butter.
4. Repeat layering the ingredients 2 times, forming 3 layers of potatoes with seasonings and cheese.
5. In a mixing bowl, vigorously whisk together the milk and flour.
6. Pour the milk mixture over the sweet potatoes in the baking dish.
7. Cover the pan with aluminum foil or the baking dish lid.
8. Bake the sweet potatoes covered for 30 minutes.
9. Remove the foil or the lid from the baking pan. Bake another 30 minutes, or until the cheese is golden brown and the potatoes are cooked through.
10. Let the sweet potatoes rest at room temperature until the cheese sauce has thickened up.
11. Serve hot!

Recipe pro-tips:

• Cut the sweet potatoes uniformly. No need for perfection, but try to cut the sweet potatoes as uniformly as you can. This will help them bake evenly. You can also use a mandoline slicer to cut the sweet potatoes, though be careful with your fingers if doing so (they can be very sharp!).
• Whisk the flour and milk together well. You want to mix it vigorously enough together that the milk gets frothy and the flour is completely dissolved into the milk, possibly for up to 30 seconds. If you'd rather save yourself from all the whisking, you can also blend the milk and flour together in a blender for 15-20 seconds.
• Rest the sweet potatoes before serving, at least 5 minutes. This allows the cheese sauce to thicken up and absorb into the potatoes.

Recipe FAQs:

Serving suggestions:

Serve these scalloped sweet potatoes au gratin almost anywhere you would serve mashed potatoes or roasted potatoes as a side. They are fantastic with:

• Grilled steak
• Roasted meats or pork tenderloin
• Roasted turkey
• Ham
• Smoked or grilled chicken
• Roasted vegetables
• ... and more!

Storage directions:

Store the leftovers covered in the refrigerator for 4-5 days. They do not freeze well, unfortunately.

Dietary adaptations:

These potatoes can be made gluten-free by substituting a 1-to-1 gluten-free flour mix for the all-purpose flour. The sauce will be slightly thinner but the overall dish and flavor will be the same.

Tools needed to make this recipe:

• Cutting board
• Chef knife
• Measuring cups & spoons
• Mixing bowl
• Whisk
• Cheese grater (optional)
• 8 x 8 inch baking dish

More side dish recipes:

• Dutch Oven Sweet Potatoes
• Mashed Potatoes without Milk
• Candied Whipped Sweet Potatoes
• Mashed Potato Casserole
• Creamed Cabbage with Bacon
• Sweet Potato Casserole
• Air Fryer Smashed Potatoes with Garlic Butter
• Honey Roasted Rainbow Carrots
• Mashed Butternut Squash
• Corn Souffle
• Blistered Green Beans

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