Scalloped Sweet Potatoes
Creamy, cheesy, and full of cozy fall flavor, these Scalloped Sweet Potatoes are comfort food at its best. Tender sweet potatoes bake in a luscious Gruyère sauce with hints of thyme for a dish that feels both elegant and homey — perfect for holidays or any chilly evening.
Ingredients
- nonstick cooking spray
- 3 medium sweet potatoes peeled and sliced into ⅛-inch rounds
- ½ medium yellow or white onion sliced into thin rings
- ¾ teaspoon salt
- ½ teaspoon dried thyme
- 1 ¾ cups shredded Gruyère cheese freshly shredded if possible
- ¼ cup unsalted butter cut into small cubes
- freshly cracked black pepper to taste
- 2 ¼ cups milk such as 1% or 2%
- 6 tablespoons all-purpose flour
Instructions
- Preheat the oven to 375°F.
- Spray an 8 x 8-inch baking dish with nonstick cooking spray or grease with butter.
- Arrange one-third of the sliced sweet potatoes in an even layer in the baking dish. Sprinkle with one-third of the onions, salt, dried thyme, Gruyère cheese, butter, and freshly cracked black pepper. Repeat the layering process two more times with the remaining ingredients.
- In a large mixing bowl, vigorously whisk together the milk and flour until smooth, frothy, and no lumps remain.
- Immediately pour the milk mixture evenly over the layered potatoes.
- Cover the baking dish tightly with aluminum foil or an oven-safe lid. Bake for 40 minutes.
- Remove the foil or lid and bake for 30–35 minutes more, or until the cheese is golden brown and the potatoes are fork-tender.
- Let the potatoes rest at room temperature for 5–10 minutes, or until the cheese sauce thickens slightly. Serve warm.
Notes
Storage Directions
- Storing — Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating — Warm individual portions in the microwave for 1–2 minutes, or reheat covered in a 350°F oven until hot.
- Freezing — Not recommended, as the sauce may separate once thawed.
- Slice the potatoes evenly — Uniform slices help the casserole bake evenly and give you that perfect creamy texture in every bite.
- Whisk the milk mixture well — This ensures the flour is fully dissolved and prevents lumps in your sauce.
- Rest before serving — Giving the dish a few minutes to cool lets the sauce set, making it easier to serve.
- Use freshly shredded cheese — Pre-shredded cheeses often contain anti-caking agents that prevent melting smoothly.
- Add a hint of herbs or spice — If desired, a pinch of nutmeg or rosemary adds a cozy, aromatic touch that complements the Gruyère.
Nutrition
Serving: 1/8 of the recipeCalories: 300kcalCarbohydrates: 25gProtein: 13gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 52mgSodium: 503mgPotassium: 420mgFiber: 3gSugar: 7gVitamin A: 12545IUVitamin C: 3mgCalcium: 402mgIron: 1mg
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