Scalloped Sweet Potatoes
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
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I’m planning to suprise visit my family for Thanksgiving and want to make this, but I’ll have a 6 hr drive. Do you think I could prep sweet potatos in the pan and store sauce separately and just reheat on pan, pour over, and bake there?
Hi Jackie, I think that will work! Please update us on how it goes, if you give that a try.
I would cook it up ahead of time and just reheat it when you get there. chances are whoever you’re visiting is using their oven for other things … ? but sweet potatoes do well heated up in the microwave.
Honestly this is THE best recipe and I should have reviewed this earlier. It has never failed me and is a staple dish at thanksgiving AND Christmas. Thank you Natasha!
You’re welcome! I’m so happy you loved it, Theresa!
I liked the taste but for some reason it burnt on the bottom, what did I do wrong?
HI Peggy, I haven’t had that experience. Did you possibly have your oven set to convection mode? This recipe is written for a conventional oven mode.
no it is a regular oven. maybe I should have sprayed the bottom first?
If the pan was not non-stick that could be a good idea, but it still shouldn’t burn in a conventional oven at that time and temp. Also, make sure to bake in the center of the oven (not too close to the heating element)
I always thought au gratin potatoes had cheese and scalloped potatoes had only a cream/milk and flour sauce. My mom made homemade scalloped potatoes and never used cheese. Is there a difference between scalloped and au gratin?
Hi B, This is more of an Au Gratin potatoes since it has cheese and is usually more decadent than scalloped potatoes.
I just made these scalloped sweet potatoes, and i don’t think it turned out the way itr should have..I am praying that it will taste good when we all have our thanksgiving meat…we will see..
Gave it a try for Easter Dinner…not good. Not good at all.
Sauce separated into a watery, cheesy, lumpy mess. Flavor of cheese and sweet potato didn’t go together at all. Epic fail that went right into the garbage disposal.
No hard feelings, was just trying something new, but I figured I’d warn others to steer clear of this one!
HI Jon, I’m sorry to hear that – did you possibly use a different type of cheese or change any ingredients in the recipe?
Made this twice! I absolutely prefer this to the regular sweet potato casserole. Love the combination of sweet potato, the cream and saltiness of the cheeses. Don’t leave it to bake uncovered for too long, it gets dry quickly.
Thank you so much for sharing that with me, Nita! I’m happy you enjoyed this recipe!
do you think the sweet potatos could be par boiled a little so they could be sliced easier ?
Hi Judy, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
We had these yesterday ( Thanksgiving ) and this is aa keeper. Now we have a variety for our sweet potatoes. Thanks Natasha and sister Five stars in my book
You’re welcome! I’m so happy you enjoyed it, Linda!
Is there any chance of transitioning this recipe to the slow cooker? Looking for something I can make outside of the oven. It is, after all, THAT time of year 🤣.
Hello Cathy, I haven’t tried that yet to advise but I think it is worth experimenting with. If you try it, please share with us how it goes.
Can I leave out the parmesan cheese?
Hello Puja, I honestly haven’t tried making this recipe without parmesan cheese yet but if you do an experiment, please share with u show it goes.
For three pounds of potatoes, I definitely didn’t have enough sauce to cover it all. I also had to use two dishes so they wouldn’t stack too high. I might double the sauce just to be safe, and use as needed.
Hi Natasha, I made this recipe and it tasted great, but there was A LOT of liquid that didn’t thicken, and my cheese curdled. Can you help explain what I did wrong? I did the ice bath beforehand as suggested, too.
Hi Shawna, I’m more than happy to troubleshoot! Was the prepared recipe sitting for a while prior to baking? That may release seasoning form the seasoning on the ingredients. Also, you don’t want to add the shredded cheese to the cream while it’s still hot.
I made this for my wife. Suffered the top of my ring finger on the mandolin because sweet potatoes are tough and a holes if you ask me now. But man was this good. She loved it, father in law, girlfriend of my oldest, yeah this rocks. Also made turkey and mashed from site. Natasha, you just got voted above Giada and her giant uh, well, your talents cooking are second to none.
I’m sorry to hear about your finger! I’m so glad your family enjoyed this recipe, Sean!
Hello Natasha, Can I assemble this cassorle in the morning, place in frige and bake when I’m ready?
By the way, I have your Apple Pie in the oven right now and it smells amazing!
Hi Karin, I haven’t tried that but I would suggest assembling and baking right away or the potatoes may discolor and might release some liquid with the seasoning being on them overnight.
Have you ever mixed this with russet or golden potatoes?
Hi Brenda, I haven’t tried that but it might be a good idea. The trick would be to check that they are both fully cooked through.
This looks so delicious! I really love how you used sweet potatoes instead of regular potatoes! Going to give this a try!
I hope you love this recipe, Suzy! Thank you for that great review.
Such a fantastic side dish!! Perfect for the holidays!!
So perfect for the holidays! Thank you for that awesome review, Katerina!
The best side dish ever!! Love scalloped potatoes & sweet potatoes, so combining the two is a delicious idea.
Thank you for that awesome feedback, Kristyn!
Possibly my favorite sweet potato dish! It’s delicious!
I’m so happy to hear that Anna! thank you for sharing that with us.
Wonderful recipe – my family just went crazy for them!
Hi Melissa, I’m so happy to hear that! Thank you for sharing your amazing review!