Cheesy Scalloped Sweet Potatoes
User Reviews
5
Cheesy Scalloped Sweet Potatoes
Description
This recipe involves peeling and slicing sweet potatoes very thinly, about 1/8 inch thick, then layering them in an oven-safe skillet or baking dish. A prepared cream mixture contains heavy cream, minced garlic, grated Gruyere and Parmesan cheeses, plus spices like cinnamon, nutmeg, black pepper, and Italian seasoning. The cream mixture is gently heated before layering to meld flavors without boiling. The layering repeats several times, leaving space at the top to prevent overflow. Baking at 350°F gently softens the sweet potatoes and allows the cheeses to melt into a cohesive dish with a fragrant, savory aroma enhanced by garlic and warm spices.
This combination creates a comforting side with a creamy interior and slight crust on top. Proper slicing and careful layering influence the evenness of cooking and texture.
Using a mandoline slicer and safety gloves is recommended for consistent slices and protection during preparation. A cast iron skillet was used, but any oven-safe dish of suitable size works well.
Ingredients
- 2 pounds sweet potato peeled & sliced 1/8" thick, medium-to-large
- 1 cup gruyere cheese freshly grated
- 1 cup Parmesan Cheese freshly grated
- 2 cups heavy cream aka whipping cream
- salt to taste
- black pepper to taste
- 4 cloves garlic minced
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 Italian seasoning dashes
- olive oil for greasing the pan
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
- Use a mandoline slicer for consistent 1/8-inch slices, and wear a protective glove for safety.
- A heavy, oven-proof skillet such as cast iron works well for even baking.
- Heating the cream mixture just before layering helps meld flavors without boiling off moisture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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