Scalloped Sweet Potatoes

4.50 from 8 votes

These ultra creamy scalloped sweet potatoes have a thin sweet potato slices layered with a brown butter sage cream sauce, then topped with Gruyère, Parmesan, and crispy fried sage. A savory, cheesy holiday side that bakes up creamy and tender every time.

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Prep Time25

Cook Time1 15

Total Time1 40

Servings: people

Author: Molly Thompson

INGREDIENTS

4 Tablespoons unsalted butter
6 sage leaves
3 Tablespoons all-purpose flour
1 cup whole milk
2 cups heavy cream
3 cloves garlic minced
4-5 thyme sprigs
1 teaspoon kosher salt plus more to taste
1/4 teaspoon black pepper
Pinch of nutmeg optional
3 lbs sweet potatoes peeled and cut into 1/8-inch round (3mm on a mandoline), about 5-6 large sweet potatoes
1 1/2 cups shredded Gruyère cheese divided
1/2 cup grated Parmesan cheese

INSTRUCTIONS

Preheat the oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray.
Brown the butter: Melt the butter in a medium saucepan over medium heat. Continue cooking, stirring frequently, until the butter begins to turn golden. Add the sage leaves during the last 1–2 minutes and cook until the leaves are crisp and the butter is golden brown and smells nutty. Transfer the sage leaves to a paper towel-lined plate and reserve for serving.
4 Tablespoons unsalted butter, 6 sage leaves
Make the cream sauce: Whisk the flour into the browned butter and cook for 1 minute. Slowly whisk in the milk and cream, then add the smashed whole garlic cloves, thyme, salt, pepper, and nutmeg, if using. Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until the sauce lightly coats the back of a spoon. Remove the garlic and thyme stems or strain the sauce through a fine-mesh strainer into a bowl or measuring cup with a pour spout.
3 Tablespoons all-purpose flour, 1 cup whole milk, 2 cups heavy cream, 3 cloves garlic, 4-5 thyme sprigs, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, Pinch of nutmeg
Layer the potatoes: Arrange half of the sweet potatoes in the bottom of the prepared baking dish. Top with half of the cream sauce and 3/4 cup of the Gruyère. Repeat with the remaining sweet potatoes and cream sauce. Top with the remaining 3/4 cup Gruyère and the Parmesan.
3 lbs sweet potatoes, 1 1/2 cups shredded Gruyère cheese, 1/2 cup grated Parmesan cheese
Bake: Cover the dish tightly with foil and bake for 25 minutes. Uncover and bake for 35–40 minutes, or until the potatoes are tender, the edges are bubbling, and the cheese on top is browned. If needed, broil for 1–2 minutes to brown the top, watching closely.
Rest and serve: Let rest for 20–30 minutes before topping with the reserved fried sage and serving.

Notes

Choosing sweet potatoes: I find that bagged organic sweet potatoes tend to be a good size for slicing into even rounds.

Slicing: If using a mandoline, set it to 3 mm. Use the hand guard and a cut-resistant glove, and work slowly.

Make ahead: Assemble up to 1 day ahead, but leave off the top layer of cheese. Cover and refrigerate. Let it sit out for 30 minutes, add the cheese, and bake for an extra 10–15 minutes. Or bake it fully up to 2 days ahead, then reheat covered at 350°F for 30–40 minutes, uncovering for the last 10.

To travel: Bake right before you leave, wrap in foil and towels, and pack the fried sage separately.

Leftovers: Store covered in the fridge for up to 4 days. Reheat at 350°F covered until warm, or reheat individual portions in the microwave.

Nutrition

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