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
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
Instructions
- Preheat oven to 350 degrees. Grease a shallow casserole dish with butter or cooking spray.
- In a medium saucepan, melt butter over medium heat.
- Add shallots to pan and cook 2-3 minutes until soft. Add garlic and cook until fragrant, about 1 more minute.
- Add heavy cream, thyme, salt and pepper to saucepan. Stir to combine. Simmer for 5 minutes. Turn off heat and set aside.
- 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.
- 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.
- Bake for 35-40 minutes or until the potatoes are tender.