Scalloped Sweet Potatoes are a comforting dish that’s creamy, a little sweet, and perfectly cheesy. The thin slices of tender sweet potatoes bake slowly in a rich sauce that melts all the flavors together, creating a soft, bubbling casserole that’s hard to resist. It’s a wonderful way to make sweet potatoes feel extra special.
I always think of these scalloped sweet potatoes as a warm hug on a plate. I love making them for family dinners because everyone seems to enjoy the creamy texture mixed with the natural sweetness of the potatoes. Sometimes, I add a touch of cinnamon or nutmeg for a little twist, but even simple salt and pepper do the trick beautifully.
My favorite way to serve this dish is alongside roasted chicken or a nice, fresh salad. It’s a great side that brings a little extra comfort to any meal. Plus, it tastes even better the next day, so I don’t mind if there are leftovers—though that rarely happens!
Key Ingredients & Substitutions
Sweet Potatoes: The star of this dish. Choose firm, bright orange sweet potatoes for the best flavor and texture. If you prefer, you can swap for yams or even regular potatoes, but the sweet flavor will be less pronounced.
Butter & Flour (Roux): These create the creamy sauce base. Use unsalted butter to control salt levels. For a gluten-free version, try a gluten-free flour blend or cornstarch as a thickener.
Milk: Whole milk gives richness. You can substitute with 2% or plant-based milk like oat or almond, but the sauce might be a bit less creamy.
Cheese: Sharp cheddar provides a nice tang and melts well. Gruyère is a great alternative for a nuttier flavor. Parmesan on top adds extra depth and helps with browning.
Seasonings: Salt and pepper are essential. Garlic powder and nutmeg add subtle warmth, but you can leave them out if you prefer. Fresh thyme on top adds a lovely herbal note.
How Can You Make Thin, Even Sweet Potato Slices Easily?
Getting thin, even slices is key to even cooking and a nice texture. Here’s how I do it:
- Use a sharp chef’s knife or a mandoline slicer for uniform slices about 1/8 inch thick.
- If slicing by hand, cut the potato in half lengthwise first for stability, then slice across.
- Take your time and be cautious, especially with a mandoline—use a hand guard if you have one.
- Thin slices let the sauce soak in and help the potatoes cook through without being mushy.
Equipment You’ll Need
- 9×13 inch baking dish – Perfect size for layering and baking the sweet potatoes evenly.
- Medium saucepan – To make the creamy cheese sauce without crowding.
- Whisk – Helps keep the sauce smooth and lump-free as you cook it.
- Sharp knife or mandoline slicer – For thin, even slices of sweet potatoes for consistent cooking.
- Aluminum foil – To cover the dish during baking and prevent the top from over-browning.
Flavor Variations & Add-Ins
- Add cooked crumbled bacon – Adds smoky saltiness that pairs well with the sweet potatoes.
- Stir in sautéed onions or leeks – Brings sweetness and depth to the cheese sauce.
- Use smoked gouda or fontina cheese – For a richer, creamier flavor twist.
- Sprinkle fresh rosemary or sage instead of thyme – Offers a woodsy, earthy note that complements the potatoes.
How to Make Scalloped Sweet Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 3 pounds sweet potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon ground nutmeg (optional)
- 1 cup shredded sharp cheddar cheese (or Gruyère)
- ¼ cup grated Parmesan cheese
- Fresh thyme leaves for garnish (optional)
How Much Time Will You Need?
Preparing and assembling this dish will take around 20 minutes. The baking time is about 1 hour 10 minutes (covered and uncovered), plus 5-10 minutes resting time before serving. So, plan for roughly 1 hour 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Set your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook while stirring constantly for about 1-2 minutes until the mixture is thick and bubbly but not browned. Slowly whisk in the milk to avoid lumps. Keep whisking until the sauce thickens and gently bubbles, about 5-7 minutes. Remove from heat and stir in salt, pepper, garlic powder, nutmeg, and half of the cheddar cheese until melted and smooth.
3. Layer and Assemble:
Arrange half the sliced sweet potatoes in an even layer in the baking dish. Pour half of the cheese sauce evenly over the potatoes. Repeat with remaining sweet potatoes and pour the rest of the sauce on top. Sprinkle the Parmesan and remaining cheddar cheese evenly over the top.
4. Bake Covered and Then Uncovered:
Cover the dish with aluminum foil and bake for 45 minutes. After that, remove the foil and continue baking for another 20-25 minutes, until the potatoes are tender and the top is golden and bubbly.
5. Rest and Garnish:
Let the casserole rest for 5-10 minutes to set. Garnish with fresh thyme leaves if you like, adding a pop of color and fresh flavor.
Enjoy this creamy, cheesy scalloped sweet potato dish as a comforting and tasty side for your meals!
Can I Use Frozen Sweet Potatoes for This Recipe?
It’s best to use fresh sweet potatoes for even cooking and the best texture. If you must use frozen, thaw completely and pat dry to avoid excess moisture in the dish.
Can I Make Scalloped Sweet Potatoes Ahead of Time?
Yes! You can prepare the dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake it as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the sauce seems too thick.
Can I Substitute the Cheese?
Absolutely! Sharp cheddar works well, but you can swap with Gruyère, fontina, or smoked gouda for different flavors. Just use the same amount by volume.
