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Cheesy Scalloped Sweet Potatoes
These cheesy scalloped sweet potatoes are the ULTIMATE comfort food side dish. Gruyère, Parmesan, cream, garlic, and seasonal spices bake to melty perfection.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 6
Calories: 566 kcal
Course:
Side Dish
Cuisine:
American
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
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!!
Cup of Yum
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
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
% 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.