Easy Creamy Scalloped Sweet Potatoes
Creamy potatoes with crispy cheesy edges...simple to make, so delicious, and always a crowd favorite!
Servings: 8
Calories: 473kcal
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.
Nutrition
Calories: 473kcal
