Scalloped Sweet Potatoes
Deliciously creamy and layered scalloped sweet potatoes, perfect for any occasion.
Ingredients
For the scalloped sweet potatoes
- 4 medium sweet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup vegetable broth
- 2 cups shredded cheese (such as cheddar or Gruyère)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- Butter for greasing the baking dish
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a large baking dish with butter.
- In a medium saucepan over medium heat, melt a bit of butter and sauté the chopped onion until translucent.
- Add minced garlic, thyme, salt, and pepper, cooking for another minute until fragrant.
- Pour in the heavy cream and vegetable broth, stirring gently to combine. Allow to simmer for about 5 minutes, then remove from heat.
Layering
- Layer a few slices of sweet potatoes on the bottom of the prepared baking dish.
- Pour a portion of the cream mixture over the sweet potatoes, followed by a layer of cheese.
- Repeat this process until you run out of ingredients, finishing with a layer of cheese on top.
Baking
- Cover the dish with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 20-30 minutes, until the sweet potatoes are tender and the top is bubbly and golden brown.
- Let the dish cool for a few minutes before serving to firm up slightly.
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Notes
To ensure perfect scalloped sweet potatoes, slice the sweet potatoes thinly and evenly. Feel free to experiment with different types of cheese for varied flavors and textures. Let the dish sit for at least 10 minutes after baking for easier serving and enhanced flavor.