Easy recipe for the BEST Scalloped Sweet Potatoes. Thinly sliced potatoes in the creamiest garlic buttery sauce and loaded with cheese. This Sweet Potato Gratin is a wonderful twist on classic scalloped potatoes.
We love classic sweet potato recipes like Creamy Sweet Potatoe Casserole, the silky smooth Sweet Potato Soup and of course Roasted Sweet Potatoes and Bacon. I hope this Scalloped Sweet Potato Recipe becomes a new favorite for your holiday menu.
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Hey, hey. Valentina with Valentina’s Corner sharing our favorite Scalloped Sweet Potato Casserole Recipe.
Scalloped Sweet Potatoes:
Thinly sliced sweet potatoes baked in a creamy garlic and butter sauce and loaded with cheese. The savory cream balances the sweetness of the potatoes and enhances all the natural flavors. Even the picky eaters will enjoy the casserole.
The sweet potatoes are not only delicious, but the dish is so gorgeous to serve for the Holidays, especially Thanksgiving or Christmas. It’s totally a winner.
How to Make Scalloped Sweet Potatoes:
A scalloped potato casserole always makes the best kind of side dish, especially for parties or holidays. The prep time is minimal and the results are phenomenal.
1. Slice potatoes:
Thinly slice potatoes to about 1/8” in thickness. Add the potatoes to a bowl and cover with cold water. We highly recommend using a mandolin slicer for even pieces, allowing the potatoes to bake evenly.
2. Prepare the cream:
In a skillet or saucepan, sauté the butter and garlic until fragrant. Vigorously whisk in the flour until combined. Stir in the milk, cream, and Parmesan cheese. Bring mixture to a soft boil and remove from heat and allow to cool. Once cooled, stir in the shredded cheese. TIP: You don’t want to add the shredded cheese to the cream while it’s still hot.
3. Assemble the Sweet Potato Casserole:
Drain the potatoes, pat dry and arrange in a baking dish. You can either stack them in rows as we did or they may be laid flat in a casserole dish. TIP: If the potatoes will be baked flat, mix the potatoes with the cream and cheeses before adding to the baking dish then transferred to the dish and spread out evenly.
Add the shredded cheese to the milk mixture and mix to combine (reserving ½ cup for the top of the dish). Pour the cheesy milk mixture over the sweet potatoes and spread evenly. Top with remaining cheese.
Cover baking dish tightly with foil and bake until potatoes are tender, about 30 minutes. Remove foil and cook another 8-10 minutes, or until cream starts to bubble and cheese melts.
TIPS for Making Scalloped Sweet Potatoes:
Can I add Toppings to the Casserole? Yes, definitely. Bacon pieces, brown sugar or even a pecan and brown sugar crumble may all be added to the dish.
Can I freeze Scalloped Potatoes? No, I would not recommend freezing the casserole. Neither the potatoes nor the sauce would do well once thawed.
Can I substitute the sweet potatoes? Though the sweet potatoes work best with this cream, Yukon Gold potatoes will be a great substitute.
Is the casserole sweet? We kept the salt to a minimum in the recipe, allowing the sweet potatoes to keep their natural sweetness. If you want more of a savory dish, add more salt, to taste. You can also add any favorite seasonings to the cream such as thyme or rosemary.
How long do I bake Scalloped Potatoes? The thickness of the slices will impact the baking time. Be sure to slice sweet potatoes very thinly. A mandolin slicer helps. All ovens are different as well, test readiness with a knife. The potatoes should pierce easily when done.
What kind of cheese do I use? We used Colby Jack but you can use your favorite cheese or combination of cheeses. Monterey Jack or Mexican Four cheese will all work.
This scalloped sweet potato casserole is sure to become a favorite! When you have such a great combination of ingredients, what’s not to love?
More Holiday-Worthy Casseroles:
These casseroles are elegant and timeless on the holiday table. They are so easy to serve right out of the casserole dish.
- Loaded Mashed Potato Casserole – irresistibly good
- Chicken Cordon Bleu Casserole – you’ll love what’s inside
- Chicken Broccoli Rice Casserole – a meal in itself
- Green Bean Casserole – completely from scratch
- Lasagna Roll-Ups – a genius lasagna hack!
Scalloped Sweet Potatoes
Ingredients
- 3 lbs sweet potatoes, sliced
- 4 Tbsp unsalted butter
- 4 garlic cloves, minced
- 1 Tbsp all-purpose flour
- 1/3 cup parmesan cheese
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 tsp sea salt
- ¼ tsp ground black pepper
- 2 cups Colby Jack cheese, shredded
Instructions
- Peel and finely slice the sweet potatoes into very thin rounds.
- Add the Parmesan cheese, milk, cream and seasonings, bring to a soft boil. Remove from heat and allow the cream to cool. Once cooled, stir in the shredded cheese.
- In a casserole dish, arrange the potato slices in rows and pour cheese mixture over the sweet potato slices.
- Cover with foil and bake at 400°F for 30-35 minutes. Remove foil and bake an additional 8-10 minutes. Serve warm.
Nutrition Per Serving
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Do you need to peel the sweet potatoes before anything else or just scrub them clean?
Hello! You don’t need to peel the sweet potatoes if you prefer to leave the skin on but you can scrub them clean thoroughly to remove any dirt or debris.
Made one pan last year for Thanksgiving and it disappeared instantly! Just made two pans this year so everybody can have seconds lol
I’m so happy it was a hit, Emma! Great thinking on doubling it up this year!
The recipe doesn’t say how much parmasean to use… Would like to try it but need to know this. thanks
Hi Pam, it is in the recipe card. You will need 1/3 cup parmesan cheese. I hope you love the scalloped sweet potatoes recipe!
Hi there I tried to make this. The taste was really nice but my cheese sauce curdled at the end of cooking.
I followed your steps. I added the cheese when the sauce was cooled. What could it be?
Hi Eva, it could be that the heat was too high. Avoid adding cold ingredients too. You can try blending it to smooth it out or whisking it with a bit of warm milk.
I made this recipe last Thanksgiving and loved it. I plan on making it again this year.
That’s just awesome! Thank you for sharing your wonderful review!