Description

These garlic butter scalloped sweet potatoes are a rich and comforting side dish featuring thinly sliced sweet potatoes baked in a garlicky cream sauce with fresh thyme and topped with golden, melted Parmesan cheese. Perfect for holidays or weeknight meals.

Ingredients

3 pounds sweet potatoes, peeled and thinly sliced into 1/8‑inch rounds

1 1/4 cups heavy cream

6 tablespoons butter

6 cloves garlic, minced

2 tablespoons fresh thyme, chopped

1 teaspoon cornstarch

1/3 cup Parmesan cheese, freshly grated

Salt and black pepper, to taste

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Instructions

Preheat the oven to 400°F (200°C) and lightly grease a 9×13‑inch baking dish.
In a saucepan or mixing bowl, whisk together the heavy cream and cornstarch until smooth. Add butter, garlic, thyme, salt, and pepper, and gently heat until butter is melted and mixture is warm.
Layer the sweet potato slices in the baking dish, slightly fanning them out. Drizzle some of the cream mixture over each layer.
After layering all the sweet potatoes, pour the remaining cream mixture over the top.
Bake for 30 minutes, then remove from the oven and sprinkle Parmesan cheese over the top.
Return to the oven and bake for an additional 10 minutes, until cheese is golden and bubbly and potatoes are tender.
Let cool slightly before serving warm.

Notes

Use a mandoline slicer for evenly thin sweet potato slices.

Try mixing sweet potatoes with Yukon golds for variety.

Add nutmeg to the cream sauce for extra warmth.

Swap Parmesan with Gruyère for a deeper cheesy flavor.

Store leftovers in the fridge for up to 4 days.

Reheat in oven at 350°F for 15–20 minutes or microwave individual portions.

This dish can be assembled ahead of time and baked before serving.

Freezing is possible after fully baking and cooling.

Use a mix of whole milk and butter as a cream substitute if needed.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 248
Sugar: 5g
Sodium: 180mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 3g
Cholesterol: 50mg