Next Post
This post may contain affiliate links, please see our privacy policy for details.
Easy Creamy Scalloped Sweet Potatoes, the ultimate holiday side dish. These potatoes are creamy with crispy cheesy edges and fresh thyme and rosemary. This is a simple, delicious sweet potato casserole that everyone will love. The thinly sliced sweet potatoes melt into the creamy, cheesy sauce, and the tops brown up in the oven adding a bit of crispiness. The end result – creamy crunchy sweet potatoes that are so delicious. These are simple to make and always a crowd favorite.
Thanksgiving is next week! On Thursday we will be one week away and I could not be more excited! While I was in New York everything was starting to feel so cozy and festive, especially at night. The city’s leaves were the perfect rich shades of reds, oranges, and browns. It was so pretty. There were pumpkins everywhere, but at the very same time, they’d already begun decorating for Christmas. The city is glittering with holiday excitement and cheer.
Being in New York made me even more excited to get back home for Thanksgiving. Most of my family will be heading back to Colorado too. It will be a very chill holiday (just the way we like it). I’m planning a very simple menu, nothing fancy!
I’ve been looking forward to sharing this scalloped sweet potato recipe with you all for weeks. I don’t think any Thanksgiving menu is ever complete without a side of sweet potatoes. I often make my crispy sweet potato stacks and I always make my Nonnie’s sweet potato casserole.
But this year, something new.
When it comes to Thanksgiving sweet potatoes I know that many of you have strong opinions. Go the marshmallow-topped sweet potato casserole route, or something on the more savory side.
I’ve always done something in between. My Nonnie’s casserole has a spicy sweet brown sugar topping that we think is perfection. It’s one of my favorite dishes of the night. My sweet potatoes are very savory, however, with cheese and herbs, also delicious.
Since I have no adjustments I’d ever want to make to my Nonnies casserole, I leave that recipe alone. But I wanted a savory casserole that I could make ahead.
I first made these last year for my family and they turned out so yummy! I’ve recreated them this year for you all to enjoy too!
The details
Step 1: mix the cream
Previously, when I made scalloped potatoes, I would first cook the sauce on the stove, and then add the potatoes. But it somehow always left me with a dry casserole.
I now skip the stove. Not only is it easier, but the casserole cooks so much nicer this way!
Step 2: slice the sweet potatoes
Slice the potatoes using a super sharp knife or a mandoline. Using a mandoline is ideal as you’ll get even slices, plus it’s much quicker too.
It’s a good tool to invest in this time of year. You will find yourself using it a lot!
Step 3: layer the casserole
Layer the sweet potatoes in a baking dish with the cream/milk/cheese mix. I layer this up similar to a lasagna to ensure that every potato gets evenly seasoned.
Step 4: bake
The baking time for these potatoes is long. I cook mine for a full two + hours to ensure that the potatoes are really cooked and turn tender. I then remove the foil, add a little more cheese, and bake until the cheese is bubbling and browning on top.
It might seem simple, but that browned golden top really adds another layer of deliciousness to the potatoes that makes everyone want more.
Serve these up warm along with a little fresh thyme for color.
I’m excited to share these potatoes with you guys. I hope they’re such a hit this Thanksgiving and even for Christmas too!!
Lastly, if you make these Easy Creamy Scalloped Sweet Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Creamy Scalloped Sweet Potatoes
Servings: 8
Calories Per Serving: 473 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 cup apple cider (not vinegar)
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh thyme
- 2 teaspoons onion powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1 cup shredded Gruyere cheese
- 1/2 cup grated parmesan cheese
- 6 medium sweet potatoes, cut into 1/8-inch-thick slices
- 1 tablespoon chopped fresh rosemary
Instructions
- 1. Preheat the oven to 350° F.2. Butter a 9x13 inch casserole dish. In a large glass measuring cup, combine the cream, milk, cider, garlic, thyme, onion powder and cayenne. Season well with salt, and pepper. Mix in the Gruyere cheese. 3. Pour 1/3 of the milk mix into the bottom of the baking dish. Layer in 1/3 of the sweet potatoes. Add another 1/3 of the milk mix, then 1/3 of the potatoes. Add the remaining potatoes, then pour over the last of the remaining milk mix. Try to get the potatoes in an even layer.4. Cover and bake 1 hour 45 minutes to 2 hours. Remove the top, sprinkle over the parmesan cheese and rosemary. Bake another 20 minutes, until the cheese is golden and melty. Serve the dish warm, topped with fresh thyme.
Notes
To make ahead: prepare and bake through step 4, but stop cooking after 2 hours. Let chill, then cover, and keep in the fridge for up to 4 days. Before baking, bring the dish to room temperature, add the parmesan cheese and rosemary, and bake for another 20-30 minutes.
The flavors were great! The sauce was too thin/runny though. I followed the recipe exactly and baked it for the full two hours. Maybe I’ll try to cook the sauce to thicken it up before baking next time. Thanks for the recipe! 🙂
Hi Kimberly,
Thanks for making this recipe and sharing your feedback! Sorry to hear about the sauce! Glad they were enjoyed:)
These tasted so so good. The apple cider was unique but I think added a nice warm spice to the flavor. Will absolutely make again.
Hey Ashley,
Thanks for making this recipe and your comment, so glad it was enjoyed! I hope you had a wonderful Thanksgiving! xx
Agree with another reviewer about this recipe. Sauce broke and never developed the consistency of scalloped potatoes. Just separated watery combination. A lot of work for nothing.
Hi Joan,
So sorry to hear this! Was there anything you adjusted in the recipe? Please let me know how I can help! xx
Made this with purple and orange sweet potatoes. I have to say I was skeptical with the Apple cider, never even noticed it the dish. All my guest really enjoyed it. Thank you for the delicious recipe.
Hi Becky,
Thanks for making this recipe and your comment, so glad it was enjoyed! I hope you had a wonderful Thanksgiving! xx
The flavor in this recipe is delicious, the overall texture leaves something to be desired. I think it would be helpful to give a weight of the sweet potatoes instead of just six medium, sweet potatoes, but looking for suggestions to have it have more of a scalloped potato texture rather than the potatoes in a creamy sauce. Thank you.
Hey Linda,
Wonderful!! So glad to hear that this recipe turned out well for you, thanks for making it! Happy Thanksgiving! xT
Any alternative of milk?
Hi Rose,
So sorry, you are going to get the best results using whole milk and heavy cream in this recipe. Please let me know if I can help in any other way! xx
How many cups of sliced sweet potatoes does six medium sweet potatoes make?
Hi! Are the potatoes peeled or skin on?
Hi Lia,
I leave the skin on the potatoes:) Please let me know if you have any other questions! I hope you love this recipe! xx
There are two reviews for this recipe: 1 star + 2 star. How come the recipe itself displays a 3-star rating?
My husband thought this recipe sounded good but I should have trusted my gut on this one. Apple cider does not belong in scalloped potatoes.
Hi Charlene,
So sorry to hear this recipe was not enjoyed. Thanks for making it and sharing your feedback!
This was OK. It is not too much effort but even still it was not worth the effort or time.
The cream mixture was separated and very greasy by the time it baked, probably because there is no ingredient or method in the recipe to emulsify or otherwise stabilize it.
I also don’t know how to describe the addition of apple cider except for WEIRD. It really seems shoehorned in there because it’s not a lot, so you can barely taste it, but the slight flavor is not pleasant. Why would you put juice in your scalloped potatoes?
Hi Margaret,
Thanks for trying this recipe and sharing your review. So sorry to hear it was not enjoyed. I don’t know that you did anything wrong here, I just think this recipe might not be for your taste. Thanks again for the feedback! xx
What? I never asked if I did anything wrong.
Would parboiling the potatoes reduce the bake time? Would it have any negative effects on the recipe overall?
Hi Mackenzie,
I didn’t test this, I don’t think it would hurt the recipe! Let me know if you have any other questions! xx
Could you substitute less fat milk for the heavy cream?
Hi Amy,
Sure, that would be okay for you to do! Please let me know if you have any other questions! xT
Hi Amy. After decades of cooking I believe I would rethink replacing the heavy cream with lower fat milk. You will have a great risk of the sauce breaking and being watery. Sadly, I speak from experience and once it’s happened, there’s nothing you can do in the moment to save it. It will happen to you only once. Lesson learned. I also try to reduce fat and calories when possible but Thanksgiving day is a day to suck it up and make it with the real deal. Just eat healthy in the days afterwards. Lol.
Adding this to my Thanksgiving menu! do I have to use the apple cider? could you recommend a sub?
Hi Amy,
You could use broth in place of the apple cider. Please let me know if you have any other questions, I hope you love this recipe! xx
This sounds really good! Any suggestions for adapting it as a crockpot recipe?
Thanks so much, Carryn! So sorry, I honestly don’t know if that would work or not, I haven’t tested it! Let me know if you give this recipe a try! xx