Scalloped Sweet Potatoes Recipe – Layers of tender sweet potato slices, bathed in a luscious blend of heavy cream, garlic, and a medley of Parmesan and Gruyère cheese. Perfectly baked to golden perfection, this side dish is a must-have for your next family feast or holiday gathering. Sweet, savory, and irresistibly delicious!
Preheat oven to 400ºF. Lightly spray a 9x13-inch pan with cooking spray.
Layer potatoes in prepared pan.
Stir together heavy cream, garlic, salt, and pepper. Pour over potatoes.
Bake for 40 minutes, stirring halfway through.
Sprinkle with cheese and bake an additional 15 minutes, or until golden brown and bubbly.
Notes:
You can use any cheese that you enjoy.
Gouda
Cheddar cheese
Can Scalloped Potatoes be made in advance? Yes! Assemble the casserole and cover the casserole dish with aluminum foil. Refrigerate for up to 2 days before baking.
Before baking, let the pan sit at room temperature for about 30 minutes and then bake as directed.
Can Scalloped Potatoes be frozen? I do not recommend freezing this dish. Heavy cream does not freeze well.
This makes a lot of potatoes. Feel free to cut the recipe in half. The baking time would stay the same.
Are Scalloped Potatoes gluten-free? Yes! These potatoes are gluten-free.
Store leftovers in an airtight container for up to 4 days.