Scalloped Sweet Potatoes
Scalloped sweet potatoes are baked to release their natural sweetness then drowned in a delicious, buttery sauce with herbs and garlic for the perfect side dish.
Equipment
- 9x13 baking dish
Ingredients
- 2-3 pound sweet potatoes, sliced
- 4 cloves garlic, minced or pressed
- 1 tablespoon fresh thyme
- 3 tablespoon butter
- 1/4 cup all-purpose flour
- 2 cup whole milk
- 1 cup heavy cream
- salt & pepper to taste
- 2 cup white cheddar cheese, grated
Instructions
- To start, peel and slice the sweet potatoes 1/4 inch thick. A vegetable slicer is your best friend but if you do not have one you can use a knife.
- In a sauce pan on medium heat add a little oil then sauté the garlic until it starts to brown. Add in the thyme, then the butter and allow it to melt. Once melted whisk in the flour and cook until it starts to smell nutty with a little browning. Quick note, if the butter melts immediately as you put it in the pot lower the heat. It should take a few seconds to melt. The garlic is your sign if the pot is too hot because garlic will burn easily.
- Preheat oven to 400℉.
- When you've cooked the flour, pour in the milk then begin whisk until the sauce thickens. This can take 5 minutes or so but stay close. Once the sauce has thickened add in the heavy cream.
- Season the sauce with salt and pepper to taste and allow it to cool for 10 minutes. In the baking dish begin to layer the sweet potatoes, sauce and shredded cheese.
- Cover the baking dish and place in the oven and bake 30 minutes. Remove the cover then bake a remaining 30 minutes or until the sweet potatoes are fork tender.
- Lastly, allow them to cool before serving and enjoy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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