Scalloped sweet potatoes cooked slowly in cream, garlic and salt and pepper with melted Monterey Jack and white cheddar cheese! This is a perfect side dish for the holidays.
Making scalloped sweet potatoes
I definitely like to see some scalloped potatoes on my plate over the holidays! There’s something amazing that happens when you slow cook potatoes, cream and cheese together and end up with that bubbly brown crust on top. But don’t forget that there are lots of different varieties of potatoes available and they all can be given the scalloped treatment, including these scalloped sweet potatoes version.
Sweet potatoes are also another really popular side dish at Thanksgiving or Christmas. and as good as they are mashed with fresh herbs and brown sugar, they also taste amazing scalloped with cream, cheese and garlic!
Layer the sweet potatoes with plenty of cheese in between each layer.
Add the cream and garlic mixture and let it slowly seep through the layers.
Bake until golden brown and bubbling around the edges
tips for making the best scalloped sweet potatoes
- Don’t over pack your casserole dish with too many potatoes. Let there be plenty of space for the cream mixture to seep into.
- Make sure to peel your sweet potatoes.
- Slice the sweet potatoes as thin as possible, this will help with even cooking and ensure a soft bite when the potatoes are served.
- To check for doneness, skewer the sweet potatoes with a sharp point and if no resistance is felt, then they’re probably ready.
- Always use a really flavorful cheese like strong white cheddar and use lots of it!
- Give yourself plenty of time on the big day, Making scalloped potatoes can’t be rushed. You can also make them the night before and then just reheat in a hot oven.
more great sweet potato recipes
Creamy Scalloped Sweet Potatoes
- 2 cups heavy cream
- 1 cup whole milk
- 2 tbsp minced garlic
- 1-2 tsp salt
- 1 tsp black pepper
- 6 oz white cheddar, grated
- 1-2 large sweet potatoes, peeled
- 8 oz Monterey Jack cheese, grated
- Preheat your oven to 350° Spray an 8 x 10½ x 2 inch deep oven safe baking dish with non stick spray.
- In a pot, combine the cream, milk, garlic, salt and pepper.
- Warm the mixture over a medium heat, stirring until you see bubbles appear around the edge of the pot.
- Add the 6oz of grated white cheddar to the liquid and stir until smooth. Set aside
- Slice the peeled sweet potatoes into thin circles.
- Shingle a layer of sweet potato on the bottom of your prepared dish and season lightly with salt and pepper.
- Add some of the grated Monterey Jack over the sweet potato slices.
- Repeat this process until you have four layers of sweet potato and finishing with grated Monterey Jack on top.
- Stir the milk and cream mixture one more time and slowly pour it over the potatoes.
- Let the dish sit for 10 minutes, gently pressing the potatoes down with the back of a wooden spoon or spatula.
- Place the baking dish onto a large baking sheet pan to catch any drips or spills and place in the oven.
- Bake uncovered for about 70 minutes or until the surface is golden and bubbling.
- Let the potatoes rest for about 15-20 minutes before serving. Covering them with foil will help keep them warm.