Scalloped potatoes are a classic side dish and this one made with layered fresh sweet potatoes is in a rich Havarti cream sauce. It makes the perfect holiday or weeknight side dish.
My oldest daughter has been wanting me to make these Scalloped Sweet Potatoes for months; though she originally requested them to be 'au gratin' style.
Since I already made The Capital Grille Copycat Au Gratin Potatoes, I decided to make this version with sweet potatoes instead.
Though this is not a typical side dish we'd eat all the time, it makes a great option for holiday dinners like Easter, Thanksgiving or Christmas.
What is the difference between Scalloped and Au Gratin Potatoes?
Scalloped potatoes are thinly sliced potatoes baked in a basic cream sauce with or without the addition of cheese.
Au Gratin Potatoes are prepared similarly; however, cheese is also sprinkled in between the layers and usually have some sort of a topping.
Both are baked in a casserole dish until the potatoes are fork tender, bubbly and golden brown.
Ingredients Needed
For this recipe you'll need the following ingredients:
- Sweet Potato
- Butter
- All Purpose Flour
- Heavy Cream
- Shredded Havarti Cheese
- Ground Thyme
- Ground Nutmeg
- Kosher Salt
- Black Pepper
I chose to use a creamy Havarti cheese to add to the sauce, but you can use other cheeses like Parmesan, Cheddar or Monterey Jack.
My sweet potato was fairly large so one was enough for this recipe, but you'll need approximately 1-pound to serve four people.
Equipment Needed
- Vegetable Peeler
- Cutting Board
- Sharp Knife or Mandolin
- Small Saucepan
- Whisk
- 2-Quart Oven Safe Casserole Dish
- Sheet Pan
How do you make Scalloped Potatoes?
Preheat the oven to 375 degrees F. Peel the skin from the potatoes, rinse under cool water to remove excess dirt; then pat dry. Using a sharp knife or a mandolin, slice the potatoes into ¼-inch thick slices.
If your potato is large like mine was, you can cut the potato into four quarters; then slice so they pieces are smaller and more bite-sized.
Layer the potatoes into a 2-quart casserole dish until they are up to the top. Next, it's time to make the cream sauce by melting the butter in a small saucepan over medium high heat until melted; then whisk in the flour to form a roux.
Add the heavy cream, shredded cheese, thyme, nutmeg, salt and pepper; then whisk 2-3 minutes until the sauce thickens. Pour the cheese sauce over the potatoes; then place the casserole dish on a sheet pan. (The sheet pan will catch any sauce that may drip).
Bake for 40-45 minutes until the potatoes are tender when the tip of a sharp knife inserted comes out with little resistance and the casserole is hot and bubbly.
Serving Suggestions
These Scalloped Sweet Potatoes were rich and sinfully delicious! Though you can make these during any weeknight dinner, we save them for special occasions.
Some main entrees you can pare this with are Brown Sugar Honey Baked Ham, Horseradish, Garlic and Rosemary Roast Beef, Balsamic Maple Whole Roasted Chicken or a Standing Rib Roast (Prime Rib).
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More Sweet Potato Recipes
- Sweet Potato Banana Casserole
- Roasted Sweet Potatoes
- Crown Royal Mashed Sweet Potatoes
- Healthy Grilled Sweet Potato Wedges
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Scalloped Sweet Potatoes
Equipment
- Sharp Knife or Mandolin
- 2-Quart Oven Safe Casserole Dish
Ingredients
- 1 pound fresh sweet potato
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 ½ cup heavy cream
- 6 ounces shredded havarti cheese
- ½ teaspoon ground thyme
- pinch ground nutmeg
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Peel the skin from the potatoes, rinse under cool water to remove excess dirt; then pat dry. Using a sharp knife or a mandolin, slice the potatoes into ¼-inch thick slices. (If your potato is large like mine was, you can cut the potato into four quarters; then slice so they pieces are smaller and more bite-sized.)
- Layer the potatoes into a 2-quart casserole dish until they are up to the top.
- Next, make the cream sauce by melting the butter in a small saucepan over medium high heat until melted; then whisk in the flour to form a roux.
- Add the heavy cream, shredded cheese, thyme, nutmeg, salt and pepper; then whisk 2-3 minutes until the sauce thickens.
- Pour the cheese sauce over the potatoes; then place the casserole dish on a sheet pan. (The sheet pan will catch any sauce that may drip).
- Bake for 40-45 minutes until the potatoes are tender when the tip of a sharp knife inserted comes out with little resistance and the casserole is hot and bubbly.
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