Scalloped Sweet Potatoes

Creamy and cheesy, these Scalloped Sweet Potatoes are an easy addition to any holiday table. Layers or slice sweet potatoes are covered in cream and cheese in this indulgent savory side dish.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings servings

Calories 253kcal

Author Deborah Harroun

Ingredients

2 1/2 lbs sweet potatoes
1 1/2 cups heavy cream
1 tablespoon thyme chopped
salt and pepper
2 cups shredded gruyere

Instructions

Preheat the oven to 375°F. Spray a 2-quart baking dish lightly with nonstick cooking spray.
Peel the sweet potatoes and cut into rounds about 1/8-inch thick.
Line the bottom of the baking dish with a layer of sweet potatoes. Drizzle about 2 tablespoons of cream over the potatoes. Sprinkle lightly with some of the thyme, then season with salt and pepper. (Go lightly - you will be seasoning each layer.)
Repeat the layers, making 7-10 layers. Pour any remaining cream over the top of the top layer. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue to cook until the potatoes are tender and lightly browned on top, about 30 more minutes.
Remove the potatoes from the oven and sprinkle with the shredded gruyere. Change the oven to the broiler and return the dish to the oven. Bake until the cheese has melted and is bubbling, 3-5 minutes. Let sit for a few minutes before serving.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition