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Scalloped Sweet Potatoes

Scalloped sweet potatoes baked in a creamy garlic-maple custard for tender slices and a golden Gruyère–parmesan top. Layers bake covered for melt-in textures, then bake uncovered until bubbly at the edges.
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Prep Time 20 minutes
Cook Time 1 hour
Resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 lb sweet potatoes Peeled and thinly sliced.
Cream base
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 3 garlic Minced (about 3 cloves).
  • 2 tbsp maple syrup
  • 1 tsp fresh thyme
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Cheese topping
  • 2 cup Gruyere cheese Shredded.
  • 0.5 cup parmesan Grated.
Baking fat
  • 3 tbsp unsalted butter For buttering the dish.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and preheat
  1. Preheat the oven to 375F. Butter a 9x13 baking dish so the layers release cleanly.
  2. Whisk heavy cream, whole milk, minced garlic, maple syrup, fresh thyme, cinnamon, nutmeg, salt, and pepper until smooth. This creates an even custard to seep through the slices.
Assemble and bake
  1. Layer the thinly sliced sweet potatoes in overlapping rows in the prepared dish. Aim for an even thickness so everything tenderizes at the same pace.
  2. Pour the cream mixture over the sweet potato layers evenly. Press gently only if needed to help the liquid reach the bottom.
  3. Cover tightly with foil and bake for 40 minutes at 375F. You should see steady bubbling around the edges after the dish heats through.
  4. Uncover the dish and scatter the shredded Gruyère and grated parmesan over the top. Make sure the cheese lands in a fairly even layer for browning.
  5. Bake uncovered for 20 to 25 minutes at 375F until the sweet potatoes are completely tender and the topping is golden and bubbly. The center should feel soft when pierced with a fork.
Rest and serve
  1. Rest the scalloped sweet potatoes for 10 minutes before serving. The custard will thicken slightly as it settles, helping clean slices.

Notes

For the best texture, slice sweet potatoes consistently thin (about 1/8 inch) so the bake time yields fully tender layers—not firm edges. Refrigerate leftovers in a covered container up to 4 days; reheat in a 350F oven until hot through. Freezing is not recommended because the creamy custard can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (same bake times), though the top may brown slightly less.