Description
This Scalloped Sweet Potatoes recipe offers a creamy, cheesy, and warmly spiced twist on a classic side dish. Thinly sliced sweet potatoes are layered with a rich sauce made from butter, garlic, parmesan, cheddar, mozzarella, and warm spices like cinnamon, ginger, nutmeg, and fresh rosemary. Baked to golden perfection, this comforting casserole is perfect for holiday dinners or any cozy meal.
Ingredients
Scale
Sweet Potatoes
- 3 to 3 ½ lbs sweet potatoes, peeled and very thinly sliced
Sauce
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- ½ 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
Cheeses
- 1 cup cheddar cheese, freshly grated
- 1 cup mozzarella cheese, freshly grated
Instructions
- Preheat the oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s ready for baking once your dish is assembled.
- Prepare the sweet potatoes: Peel the sweet potatoes and slice them as thinly as possible, ideally using a mandoline slicer for uniform thickness, which helps them cook evenly.
- Make the base sauce: In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté until fragrant but not browned. Whisk in the all-purpose flour and cook for about a minute to form a roux.
- Add dairy and seasonings: Slowly whisk in the whole milk and heavy cream to the roux, stirring constantly to avoid lumps. Then add the parmesan cheese, sea salt, black pepper, cinnamon, ginger, nutmeg, and fresh rosemary. Stir well and bring the mixture to a gentle boil, allowing it to thicken slightly. Remove from heat and let it cool for a few minutes.
- Incorporate remaining cheeses: Once the sauce has cooled slightly, stir in the shredded mozzarella and cheddar cheese until smooth and well combined.
- Assemble the casserole: Arrange the thin sweet potato slices in overlapping rows or concentric circles inside a greased casserole dish. Pour the cheese and cream sauce evenly over the sweet potatoes, ensuring good coverage.
- Bake covered: Cover the dish tightly with aluminum foil and place in the preheated oven. Bake for 30 to 35 minutes, allowing the sweet potatoes to become tender and the sauce to bubble.
- Finish baking uncovered: Remove the foil and continue baking for an additional 8 to 10 minutes. This step helps brown the top, creating a delicious golden crust.
- Garnish and serve: Remove from the oven, garnish with extra fresh rosemary if desired, and serve warm as a hearty and flavorful side dish.
Notes
- For even slices, use a mandoline slicer carefully to avoid injury.
- Adjust seasoning to taste, especially salt and pepper, depending on cheese saltiness.
- To make the dish ahead, assemble it but bake only for 20 minutes initially; cover and refrigerate, then bake fully just before serving.
- Substitute heavy cream with half-and-half for a lighter version, though it may be less creamy.
- Fresh rosemary adds great aroma; dried rosemary can be used but reduce quantity to half.
- Let the casserole rest for 10 minutes after baking to set up before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: 320
- Sugar: 7g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
Keywords: scalloped sweet potatoes, cheesy sweet potatoes, baked sweet potatoes, holiday side dish, sweet potato casserole, creamy sweet potatoes
