Scalloped potatoes are the perfect comfort food for when the cold weather arrives. Replacing the typical white potatoes with sweet potatoes kicks it up a notch and turns this classic side dish into a rich creamy indulgence everyone will love.

A Twist on the Classic Scalloped Potato Dish

Scalloped sweet potatoes are a great way to bump up your favourite cold weather dinner and add a little colour to your plate. Sliced and cooked in heavy cream, shallots, butter and thyme, they add a little extra elegance that can be the perfect side dish for entertaining.

How to Make Scalloped Sweet Potatoes:

Scalloped potatoes are fairly straight forward and quick to make, giving you big flavour for minimal time and effort. Their rich creaminess with just a hint of sweetness also makes them a great side dish for entertaining and holiday meals.

Here are a couple tips to help when preparing the dish:

• Slice the potatoes into even 1/4 inch rounds before baking to allow for even baking. If you have a mandolin, it can help make this job easier and faster.
• Using a shallow casserole dish allows the potatoes to cook evenly and faster than a deeper dish. I used a 1.8L oval casserole dish for this recipe.
• Be sure to get the cream sauce between the layers of potatoes. Use a fork to move the potato rounds if necessary to allow the cream to flow everywhere.

Whether it’s for a winter weeknight meal, or for a holiday meal, everyone is sure to love the decadence of this dish.

Scalloped Sweet Potatoes

Sliced sweet potatoes add a hint of elegance to the classic scalloped potato dish and give you a creamy, rich decadent side dish that's perfect for either a weeknight dinner, or for entertaining.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Side Dish

Ingredients Method

Ingredients

  

• 2 tbsp butter
• 1 shallot, diced
• 1 clove garlic, minced
• 1.5 cups heavy cream
• 1 tsp fresh thyme, chopped
• salt and pepper, to taste
• 2 pounds sweet potatoes (about 3-4 large), sliced in 1/4 inch rounds
• *Optional – 1/2 cup of your favourite (shredded) cheese for topping

Method

 

1. Preheat oven to 350 degrees. Grease a shallow casserole dish with butter or cooking spray.
2. In a medium saucepan, melt butter over medium heat.
3. Add shallots to pan and cook 2-3 minutes until soft. Add garlic and cook until fragrant, about 1 more minute.
4. Add heavy cream, thyme, salt and pepper to saucepan. Stir to combine. Simmer for 5 minutes. Turn off heat and set aside.
5. Evenly distribute the sweet potato rounds in your casserole dish. If your casserole dish is larger, you can add more potatoes. Ideally the potatoes should be about 3 layers deep.
6. Slowly pour cream mixture evenly across the potatoes, taking care to get into all areas around the slices. Optional – top with 1/2 cup of shredded cheese. I used Irish Cheddar.
7. Bake for 35-40 minutes or until the potatoes are tender.