Here’s a deliciously satisfying twist on scalloped potatoes. The combination of orange- and yellow/white-fleshed sweetpotatoes keeps things a little sweet but mostly savory, plus makes a really pretty presentation. All in all, it’s impressive enough for special occasions—it’d be great alongside Easter ham—but easy enough for weeknights, paired with a simple chicken breast or chops. Or serve it as a vegetarian entrée with a crisp salad.
To make the recipe your own, try it with different types of cheese, with different herbs (or none at all), or by using broth instead of some of the cream.
Creamy, Cheesy Scalloped Sweetpotatoes
Serves 8 to 10
1 1/2 pounds orange-fleshed sweetpotatoes, peeled and cut into 1/4-inch thick slices, divided
1 1/2 pounds yellow/white-fleshed sweetpotatoes, peeled and cut into 1/4-inch slices, divided
2 cups shredded Gruyere cheese (about 6 ounces), divided
2 1/2 cups heavy cream
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon dry mustard
1/2 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Preheat the oven to 400°F.
Meanwhile, oil a 9-by-13-inch baking pan or a 2 1/2- to 3-quart casserole dish. Layer about half of the sweetpotatoes in the prepared casserole dish, overlapping them and mixing the colors. Sprinkle about half of the cheese on top. Add the remaining potatoes and set aside.
In a small saucepan over medium-high heat, combine the cream, thyme, salt, pepper, dry mustard, nutmeg, garlic powder, and onion powder and cook just until bubbles appear at the edges of the saucepan.
Pour the cream mixture over sweetpotatoes. Sprinkle with the remaining cheese, cover loosely with foil, and bake until the sweetpotatoes are almost tender, about 45 minutes.
Uncover and continue baking until the sweetpotatoes are tender and the top is browned, about 15 minutes. Let stand 10 minutes before serving.