These cheesy scalloped sweet potatoes are a classic comfort-food side: layers of thinly sliced sweet potatoes baked in a seasoned cream with Gruyère and Parmesan until bubbling and golden. Garlic, warm spices, and melted cheese turn simple ingredients into a rich gratin that’s perfect for chilly nights, holiday dinners, or any time you want a comforting side dish.
This sweet potato gratin hits all the right notes: tender potatoes, a creamy spiced sauce, and a crisp, golden cheese topping. The technique is straightforward—thin, even slices of sweet potato, a warmed cream infused with garlic and spices, and alternating layers of potato, cream, and cheese. Baking slowly allows the cream to thicken and the cheeses to bubble into an irresistible crust.
I couldn’t resist tasting a few spoonfuls while it cooled—this dish is that tempting. It’s rich, savory, and slightly spiced so it pairs well with roasted meats, greens, or a simple protein for a full meal.
How to make scalloped sweet potatoes (summary):
Slice sweet potatoes 1/8″ thick using a mandoline or a sharp knife for even cooking. Grate Gruyère and Parmesan and mix them together. Warm heavy cream in a small saucepan with minced garlic, salt, pepper, ground cinnamon, nutmeg, and a few dashes of Italian seasoning; take it off the heat just as it reaches a boil. In a greased 10″ skillet or baking dish, layer sweet potato slices, spoon over some of the cream, and sprinkle with the cheese mixture. Repeat to build four layers. Bake at 350°F (175°C) for 60–75 minutes until the potatoes are tender and the top is golden. Let the gratin rest 10 minutes before serving.
Recipe notes & tips:
- Use a mandoline or a very sharp knife to get even 1/8″ slices. Consistent thickness ensures uniform cooking.
- If you use a deep skillet or baking dish, leave about an inch of space at the top. The cream and cheese will bubble while baking, and extra space prevents spills in the oven.
- Heat the cream with the spices and garlic before assembling. Warming the cream helps the flavors infuse and prevents cold pockets of liquid in the dish.
- Two pounds of sweet potatoes—about 2 medium-to-large tubers—works well for a 10″ skillet or a similar-sized baking dish.
- Overlap slices slightly when building each layer. Slice diameter can vary; just keep the thickness consistent.
More sweet potato ideas
- Creamy sweet potato soup
- Rosemary and sage mashed sweet potatoes
- Sausage and sweet potato soup
- Turkey and sweet potato chili
Hope you love this recipe as much as I do. If you have questions or tips from your own bake, leave a comment in the original post or try the recipe and adapt seasoning to your taste.
Cheesy Scalloped Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes (about 2 medium-to-large), peeled and sliced 1/8″ thick
- 1 cup freshly grated Gruyère cheese
- 1 cup freshly grated Parmesan cheese
- 2 cups heavy or whipping cream
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 dashes Italian seasoning
- Olive oil, for greasing the pan
Instructions
- Preheat the oven to 350°F (175°C) and position a rack in the middle.
- Peel the sweet potatoes and slice them 1/8″ thick with a mandoline or very sharp knife.
- Grate the Gruyère and Parmesan, then mix them together in a bowl.
- In a small saucepan over medium-high heat, combine the cream, salt, pepper, minced garlic, cinnamon, nutmeg, and Italian seasoning. Heat just until it begins to steam and nearly reaches a boil, then remove from heat.
- Grease a heavy ovenproof skillet or large baking dish with olive oil.
- Arrange a layer of sweet potato slices on the bottom of the pan, spoon on some of the warm cream mixture, then sprinkle with the cheese mixture. Repeat to build four even layers. Aim to reserve roughly one-quarter of the cream and cheese for each layer. Leave about an inch of space at the top of the pan to allow for bubbling.
- Bake for 60–75 minutes, depending on your dish and oven. The top should be a golden brown and the potatoes tender when pierced with a toothpick. Remove and let rest for about 10 minutes before serving.
Notes
- Even slices promote even cooking; a mandoline speeds the process but use caution and a guard or glove if needed.
- If using a cast-iron skillet, place it on a baking sheet while baking to catch any possible drips.
- Warming the cream mixture helps the spices and garlic meld into the sauce for a more consistent flavor.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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