Scalloped Sweet Potatoes

5 from 3 votes

Scalloped Sweet Potatoes

These easy Scalloped Sweet Potatoes will be your new favorite holiday side dish. Savory, creamy, and cheesy, they’re a classic with a twist that your entire family will love!

Prep Time45

Cook Time1 10

Total Time2

Course: Side Dish

Cuisine: American

Keyword: scalloped sweet potatoes, sweet potato au gratin, sweet potato scalloped potatoes

Servings: to 10

Calories: 454kcal

Author: Tara Teaspoon

Ingredients

3 large sweet potatoes 2½ to 3 pounds
¾ cup chicken broth or vegetable broth
¾ cup heavy cream
1½ teaspoons herbes de Provence or substitute*
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¾ teaspoon kosher salt
3 cups (8 ounces) shredded cheese mix of Gouda or Gruyere and white cheddar, I use 5 ounces white cheddar and 3 ounces Gouda
Fresh herbs or parsley for garnish, optional

Instructions

Heat the oven to 400ºF.
Peel and thinly slice the potatoes to ⅛-inch thick on a mandolin.
Mix together the cream and broth and set aside.
Mix together the herbes de Provence, garlic powder, black pepper, and kosher salt and set aside.
Cover the bottom of a 10-inch diameter cast iron skillet or baking dish (3 quart size dish) with an overlapping single layer of sliced sweet potatoes. Sprinkle potatoes with a few pinches of spice mixture and sprinkle with ¼ cup to ⅓ cup cheese.
Add the second layer of potatoes on top, and finish the layer with a sprinkling of spice mixture and cheese.
Repeat this process to make 6 to 8 layers of potatoes topping each layer with the spice mixture and cheese.
On the top layer add all remaining ingredients and cheese. Cover pan or dish with foil and bake 40 minutes.
Uncover the pan and then continue baking until the cream mixture is almost completely absorbed and the potatoes are cooked through, 25 to 30 more minutes. (You can test the doneness of the potatoes by poking them with a fork. The potatoes should be very soft all the way through) Remove from the oven and let rest for about 15 minutes before serving.
Sprinkle with fresh chopped herbs or parsley, if desired, as a garnish.

Video

Notes

Herbes de Provence swap: To make 1½ teaspoons herb mixture to use in place of herbes de Provence, mix together ½ teaspoon dried thyme, ½ teaspoon dried oregano or marjoram, ¼ teaspoon dried rosemary and ¼ teaspoon dried basil.

Prep ahead: You can assemble the gratin up to a day in advance; assemble then cover tightly with plastic wrap and refrigerate until ready to cook. The gratin may need 10 to 15 more minutes to cook covered since it is cold going into the oven.

Nutrition