I’m a huge fan of sweet potato casserole. How could you not love the melty marshmallows, fall flavors, and how easy it is to make around the holidays?!

Today though, we’re talking about something a little different. We’re making savory scalloped sweet potatoes! You could call this a scalloped sweet potato casserole, but we’ll be using sliced sweet potatoes instead of mashed sweet potatoes.

In other words, we’re taking a classic sweet potato casserole and flipping it on its head!

Why you’ll love these scalloped sweet potatoes

A savory way to serve sweet potatoes. These scalloped sweet potatoes are creamy, cheesy, and honestly one of my favorite ways to bake scalloped potatoes! Making scalloped sweet potatoes is an elevated version of your classic scalloped potatoes.

The perfect side dish. Similar to sweet potato casserole, these scalloped sweet potatoes will be one of those side dishes at Thanksgiving or Christmas that are gone in an instant. They’re a crowd favorite!

Easy to make. Very little prep work is needed to make this scalloped sweet potato recipe! Everything can be done in just under an hour.

Ingredients

To make this scalloped sweet potato recipe, you’ll need:

• Sweet potatoes – You can’t make a scalloped sweet potato casserole without sweet potatoes!
• Butter – Used in the creamy sauce.
• Heavy cream and milk – While you could use one or the other, I love using both heavy cream and milk. If you were to just use milk, the sauce wouldn’t be as thick – whereas if you were to just only heavy cream, it could be a bit too thick.
• Parmesan cheese – Any cheese works… but parmesan cheese is my go-to when making these scalloped sweet potatoes. The flavor pairs so well with everything else.
• Garlic – As many as your heart desires (mine desired six… and it was perfect).
• Salt and pepper – Season to taste!
• Fresh thyme – Adding a bit of fresh thyme adds flavor to this dish!
• Cornstarch – Helps to thicken the creamy sauce a bit. Flour can be used instead.

That’s all you need to make these easy scalloped sweet potatoes!

When I tell you guys that this recipe is a showstopper, I mean it! The last time I made this instead of a classic sweet potato casserole, it was devoured in minutes. If you’re making these scalloped sweet potatoes for a larger crowd, I highly recommend doubling the ingredients.

How to make scalloped sweet potatoes

Preheat the oven to 400 degrees Fahrenheit and lightly grease your casserole dish.

Prep the ingredients. Remove the thyme leaves from the stem and cut the tips off of the sweet potatoes and peel. Set to the side, then, prepare the creamy sauce.

In a medium saucepan, add the butter and garlic and simmer until the butter melts and the garlic is fragrant. Add in the heavy cream, milk, thyme, salt and pepper, and cornstarch. Whisk to combine and remove from heat when the mixture starts to thicken.

Using a mandoline slicer, slice sweet potatoes to 1/8 thick rounds. Once each sweet potato has been sliced, add a bit of your creamy sauce to the bottom of your prepared casserole dish and arrange the sweet potato slices however you’d like. Make it fancy, layer the scalloped potatoes on top of each other… it doesn’t matter much!

Make sure you’re adding sauce after each layer! All of your thinly sliced potatoes should be covered in that sauce.

Once you’ve finished adding all of the sliced sweet potatoes to the baking dish, pour any of the remaining mixture to the top and bake for 30-35 minutes or until the edges turn golden brown.

Serve immediately with a bit more parmesan cheese, additional thyme, and enjoy your sweet potato gratin!

Frequently asked questions

Can you freeze scalloped sweet potatoes?

I wouldn’t freeze these scalloped sweet potatoes because of the creamy sauce. This scalloped sweet potatoes recipe is meant to be eaten fresh!

What is the difference between scalloped potatoes and au gratin potatoes?

Au gratin potatoes contain cheese whereas scalloped potatoes do not!

Scalloped potatoes can contain a cream of some sort, but may also be made with a flavorful stock instead of dairy.

How long do leftovers last?

If you have leftover scalloped sweet potatoes, they’ll last for up to three days in the fridge. Make sure to cover them well!

Scalloped Sweet Potatoes Au Gratin

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Looking for a new recipe to bring to holiday gatherings? Look no further – these scalloped sweet potatoes are calling your name! They’re creamy, cheesy, and will be gone in minutes!

• Author: Kayla
• Prep Time: 15 Minutes
• Cook Time: 35 Minutes
• Total Time: 50 Minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 4 sweet potatoes
• 1 1/2 cups heavy cream
• 1/2 cup milk 
• 1/4 cup parmesan cheese
• 6 cloves garlic
• 5 TBSP butter
• 1 TBSP cornstarch
• Salt and pepper
• Thyme

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Instructions

1. Preheat the oven to 400 degrees Fahrenheit and lightly grease your casserole dish. 
2. Prep the ingredients. Remove the thyme leaves from the stem and cut the tips off of the sweet potatoes and peel. Set to the side, then, prepare the creamy sauce. 
3. In a medium saucepan, add the butter and garlic and simmer until the butter melts and the garlic is fragrant. Add in the heavy cream, milk, thyme, salt and pepper, and cornstarch. Whisk to combine and remove from heat when the mixture starts to thicken.
4. Using a mandoline slicer, slice each sweet potato to 1/8 thick rounds. Once each sweet potato has been sliced, add a bit of your creamy sauce to the bottom of your prepared casserole dish and arrange the sweet potato slices.
5. Once you’ve finished adding all of the sliced sweet potatoes to the baking dish, pour any of the remaining mixture to the top and bake for 30-35 minutes. 
6. Serve immediately with a bit more parmesan cheese, additional thyme, and enjoy your sweet potato gratin!