Scalloped Sweet Potatoes
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5.0
9 reviews
Excellent
Scalloped Sweet Potatoes
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These cheesy scalloped sweet potatoes are coated in a rich, creamy garlic sauce and topped with melted gruyère. It’s the perfect, comforting side dish for Thanksgiving and the Holidays!
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Ingredients
- 3 lbs sweet potato ~4 larger sweet potatoes
- 1.5 tablespoon unsalted butter + more to grease the dish, or you can use spray
- 4 small shallots sliced thin
- 3 - 4 large garlic cloves minced
- 1 ½ cups skim milk 2% or whole milk works too
- ¼ cup low-sodium chicken or vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 tablespoon arrowroot starch*
- 4 - 6 oz shredded Gruyère
Instructions
- Preheat oven to 400°F and grease a 9"x13" baking dish with butter or olive oil spray.
- Prepare the Sweet Potatoes: Trim the ends off the sweet potatoes and thinly slice them (about ⅛ inch thick). I reccommend using a mandoline. Set aside.
- Make the Sauce: In a medium saucepan, melt 1 tablespoon of butter. Add sliced shallots and minced garlic. Cook for 3 - 5 minutes until fragrant and the shallots are softened. Stir in the milk, broth, thyme, bay leaf, salt, and pepper. Simmer for about 5 minutes. Whisk in arrowroot starch and let it simmer on medium-high for another 5 minutes until it thickens and becomes aromatic.
- Assemble: Add ½ cup of the sauce to the bottom of the greased pie dish. Arrange the sliced sweet potatoes in the dish, creating a visually pleasing pattern. Pour the remaining sauce from the saucepan over the sweet potatoes.
- Bake: Cover the dish with aluminum foil and bake for 30 - 35 minutes.
- Add Cheese: Carefully remove the pan from the oven, top it with shredded Gruyère cheese, and return it to the oven for an additional 10 minutes, uncovered, until the cheese is bubbly and melted.
- Enjoy!
Notes
- Pour a ½ cup of sauce into the pan before layering the sweet potatoes. This ensures the potatoes don’t stick to the bottom of the baking dish when baked.
- Cover the baking dish during the first bake. This is super important and ensures the sweet potatoes cook properly and evenly. If you don’t cover the baking dish, there is a chance the sweet potatoes will dry out.
- *Arrowroot Starch: You can substitute arrowroot starch with tapioca flour or cornstarch.
- Make Ahead: This recipe can be made 3 days in advance. Follow the recipe up to step 6 (don’t add the cheese), let the potatoes cool, cover the pan, and store in the fridge. For best results, add cheese on top and reheat uncovered in the oven at 350°F for 15 – 25 minutes.
- Storing: Store leftovers in the refrigerator for up to 3 – 4 days in an airtight container or in the original baking dish covered with foil.
- Reheating: For best results, reheat the entire baking dish in the oven at 350°F for 15 – 25 minutes until warm. You can also reheat single-serve portions in the toaster oven at 350°F for 5 – 8 minutes or in the microwave for 1 – 2 minutes until warm.
Nutrition Information
Show Details
Calories
170kcal
(9%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Cholesterol
15mg
(5%)
Sodium
339mg
(14%)
Potassium
479mg
(14%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
16293IU
(326%)
Vitamin C
4mg
(4%)
Calcium
176mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 339mg | 14% |
| Potassium | 479mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 16293IU | 326% |
| Vitamin C | 4mg | 4% |
| Calcium | 176mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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