Scalloped Sweet Potatoes
These easy Scalloped Sweet Potatoes are a must-try with dinner! Sweet potatoes and a rich cheese sauce are baked together to leave you with the best creamy and comforting holiday side dish.
Servings: 8
Ingredients
- 4 small or 2 large sweet potatoes peeled and sliced into ¼” rounds
- 3 tbsp butter
- 1 onion diced
- 4 garlic cloves minced
- 1 tbsp fresh thyme
- 2 tsp salt
- ¼ tsp black pepper
- ½ cup broth chicken or vegetable
- 1 cup milk
- ¼ cup all purpose flour
- 1 cup shredded gruyere cheese
- 1 cup parmesan cheese freshly grated
Instructions
- Preheat oven to 375°F and spray a 9x13 or similar size casserole dish with nonstick spray; set aside.
- Melt the butter in a large, deep skillet over medium heat, then add the onion and sauté for 5-7 minutes until soft. Add the garlic, thyme, salt, and pepper and sauté for 1 minute.
- Next, whisk the broth, milk and flour together in a bowl or glass measuring cup, then pour into the skillet. Simmer for 2-3 minutes, then remove the skillet from the heat. Allow the mixture to cool for 10-15 minutes.
- While the mixture cools, peel and slice the sweet potatoes and set them into the prepared casserole dish. Next, grate the cheeses into a small bowl.
- Once the 10-15 minutes is up, stir the cheeses 1 handful at a time into the onion mixture until smooth.
- Use a large spoon to spoon the cheese mixture over the sweet potatoes, then use the back of the spoon to smooth it out.
- Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 10 minutes. Last, broil for 2-3 minutes.
- Wait 10 minutes before slicing. Slice and enjoy!
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 183kcal | Carbohydrates: 6g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 1034mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 459IU | Vitamin C: 3mg | Calcium: 364mg | Iron: 1mg
