Cheesy Scalloped Sweet Potatoes
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5.0
18 reviews
Excellent
Cheesy Scalloped Sweet Potatoes
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These cheesy scalloped sweet potatoes are the ULTIMATE comfort food side dish. Gruyère, Parmesan, cream, garlic, and seasonal spices bake to melty perfection.
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Ingredients
- 2 pounds sweet potatoes (I used 2 medium-to-large sweet potatoes) peeled & sliced 1/8" thick
- 1 cup freshly grated gruyere cheese
- 1 cup freshly grated Parmesan cheese
- 2 cups heavy/whipping cream
- salt & pepper to taste
- 4 cloves garlic minced
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 dashes Italian seasoning
- olive oil for greasing the pan
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Instructions
- Preheat oven to 350F and move the rack to the middle position.
- Peel your sweet potatoes. Using a mandoline slicer, slice your sweet potatoes 1/8" thick.
- Grate your cheeses. Add them to a bowl and toss them so they're mixed.
- Add the cream, salt & pepper (I'm pretty generous), garlic, cinnamon, nutmeg, and Italian seasoning to a small pan on high heat. Watch it closely and remove it from the heat just before it begins to boil.
- Grease a heavy, oven-proof skillet or a large baking dish with olive oil.
- Arrange a layer of sweet potatoes on the bottom of the skillet, then spoon on some of the cream mixture and then a layer of the cheese mixture. We're making 4 layers, so you will want to use about 1/4 of everything for each layer. I overlap the sweet potatoes a bit in each layer. Tip: make sure you've got about an inch or so left at the top of the skillet/baking dish when you're done your last layer. The cream and cheese will bubble all over the oven otherwise.
- Bake for 60-75 minutes (will vary depending on your pan/baking dish). I wanted a dark golden cheese layer and the cream to be nicely thickened up, so I went for the full 75 minutes. A toothpick should slide in with no resistance. Let the gratin sit for about 10 minutes prior to serving. Enjoy!!
Notes
- This is the mandoline slicer I used to make this recipe. I suggest using a protective glove like this one to safely use a mandoline.
- This is the Lodge cast iron skillet I used for this recipe.
- I put some success tips in the blog post, so I suggest looking those over prior to making this recipe.
Nutrition Information
Show Details
Calories
566kcal
(28%)
Carbohydrates
36g
(12%)
Protein
16g
(32%)
Fat
41g
(63%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
128mg
(43%)
Sodium
554mg
(23%)
Potassium
650mg
(19%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
22981IU
(460%)
Vitamin C
5mg
(6%)
Calcium
482mg
(48%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 36g | 12% |
| Protein | 16g | 32% |
| Fat | 41g | 63% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 554mg | 23% |
| Potassium | 650mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 22981IU | 460% |
| Vitamin C | 5mg | 6% |
| Calcium | 482mg | 48% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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