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!
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
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.
- 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
- 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.
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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.