Scalloped Sweet Potatoes Dish is a delightful and comforting recipe that brings warmth to any table. As the leaves change and the air turns crisp, this dish becomes a staple in my kitchen, evoking memories of family gatherings and festive celebrations. The creamy layers of sweet potatoes, infused with a hint of nutmeg and topped with a golden crust, create a symphony of flavors that is simply irresistible.
Historically, sweet potatoes have been a cherished ingredient in many cultures, celebrated for their versatility and nutritional benefits. People love this Scalloped Sweet Potatoes Dish not only for its rich taste and velvety texture but also for its convenience; it can be prepared ahead of time and baked just before serving. Whether it’s a holiday feast or a cozy weeknight dinner, this dish is sure to impress and satisfy everyone at the table.
Ingredients:
- 4 medium sweet potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 2 cups heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg (optional)
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Preparing the Sweet Potatoes
1. Start by preheating your oven to 375°F (190°C). This will ensure that your scalloped sweet potatoes cook evenly and develop a lovely golden crust. 2. Next, peel the sweet potatoes and slice them thinly. I recommend using a mandoline slicer for uniform thickness, which helps them cook evenly. Aim for about 1/8 inch thick slices. 3. Slice the onion thinly as well. The sweetness of the onion will complement the sweet potatoes beautifully.Making the Cream Mixture
4. In a medium saucepan over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown. 5. Pour in the heavy cream and stir in the thyme, salt, black pepper, and nutmeg (if using). Allow the mixture to heat through, but do not let it boil. This will help infuse the flavors into the cream. 6. Once heated, remove the saucepan from the heat and stir in half of the cheddar cheese and half of the Parmesan cheese until melted and well combined. Set this mixture aside.Layering the Dish
7. In a greased 9×13 inch baking dish, drizzle a little olive oil to coat the bottom. This will prevent the sweet potatoes from sticking. 8. Begin layering the sweet potatoes in the dish. Start with a layer of sweet potato slices, followed by a layer of sliced onions. Pour a portion of the cream mixture over the top. Repeat this process until all the sweet potatoes and onions are used, finishing with a layer of the cream mixture on top. 9. Sprinkle the remaining cheddar and Parmesan cheese over the final layer of cream. This will create a deliciously cheesy crust as it bakes.Baking the Scalloped Sweet Potatoes
10. Cover the baking dish with aluminum foil. This will help steam the sweet potatoes and ensure they cook through without burning the top. 11. Place the covered dish in the preheated oven and bake for 45 minutes. This allows the sweet potatoes to soften and absorb the flavors of the cream and cheese. 12. After 45 minutes, carefully remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly. Keep an eye on it to prevent burning.Tips and Variations
– For a bit of heat, consider adding a pinch of cayenne pepper or some diced jalapeños to the cream mixture. – You can also experiment with different cheeses. Gruyère or fontina would add a lovely flavor. – If you want to make this dish ahead of time, you can prepare it up to the baking step, cover it tightly, and refrigerate for up to 24 hours. Just add a few extra minutes to the baking time if baking straight from the fridge. Enjoy your delicious scalloped sweet potatoes! This dish is perfect for holiday gatherings, family dinners, or any occasion where you want to impress your guests with a comforting and flavorful side dish.
Conclusion:
In conclusion, this scalloped sweet potatoes dish is an absolute must-try for anyone looking to elevate their culinary repertoire. The creamy layers of sweet potatoes, combined with the rich flavors of cheese and herbs, create a comforting side that pairs beautifully with a variety of main courses. Whether you’re serving it alongside a succulent roast chicken, a hearty steak, or even a vegetarian main, this dish is sure to impress your family and friends. For those looking to mix things up, consider adding a sprinkle of nutmeg for a warm, aromatic twist, or even incorporating some sautéed onions or garlic for an extra layer of flavor. You can also experiment with different types of cheese—Gruyère or feta can add a delightful twist to the classic recipe. I wholeheartedly encourage you to give this scalloped sweet potatoes dish a try. I promise it will become a staple in your kitchen, just as it has in mine. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s celebrate the joy of cooking together! Print
Scalloped Sweet Potatoes Dish: A Delicious and Easy Recipe for Your Next Meal
- Total Time: 80 minutes
- Yield: 6–8 servings 1x
Description
### Scalloped Sweet Potatoes with Cheddar and Parmesan
**Recipe Description:**
Indulge in the creamy goodness of scalloped sweet potatoes, layered with sweet onions and a blend of sharp cheddar and Parmesan cheeses. This comforting dish is perfect for holiday gatherings or family dinners, offering a delightful twist on a classic favorite.
—
**Ingredients:**
– 4 medium sweet potatoes, peeled and thinly sliced
– 1 medium onion, thinly sliced
– 2 cups heavy cream
– 1 cup shredded sharp cheddar cheese
– 1 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
– 1 teaspoon salt
– ½ teaspoon black pepper
– ½ teaspoon nutmeg (optional)
– 1 tablespoon olive oil
– Fresh parsley, chopped (for garnish)
—
**Instructions:**
1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Prepare Sweet Potatoes:** Peel and thinly slice the sweet potatoes (about 1/8 inch thick) using a mandoline slicer for uniformity.
3. **Slice Onion:** Thinly slice the onion.
4. **Make Cream Mixture:** In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and stir in the thyme, salt, black pepper, and nutmeg (if using). Heat through without boiling.
5. **Add Cheese:** Remove from heat and stir in half of the cheddar and half of the Parmesan cheese until melted. Set aside.
6. **Layer Ingredients:** Grease a 9×13 inch baking dish with olive oil. Layer sweet potato slices, followed by onions, and pour a portion of the cream mixture over each layer. Repeat until all ingredients are used, finishing with cream on top.
7. **Top with Cheese:** Sprinkle the remaining cheddar and Parmesan cheese over the final layer.
8. **Bake Covered:** Cover the dish with aluminum foil and bake for 45 minutes.
9. **Bake Uncovered:** Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
10. **Rest Before Serving:** Let the dish sit for 10-15 minutes before serving. Garnish with freshly chopped parsley.
11. **Serve:** Cut into squares or wedges and serve warm.
—
**Notes:**
– For added heat, consider adding a pinch of cayenne pepper or diced jalapeños to the cream mixture.
– Experiment with different cheeses like Gruyère or fontina for varied flavors.
– This dish can be prepared ahead of time and refrigerated for up to 24 hours before baking. Add extra baking time if baking straight from the fridge.
—
**Prep Time:** 20 minutes
**Cook Time:** 1 hour
**Total Time:** 1 hour 20 minutes
**Yield:** Serves 6-8 people
Enjoy this delicious and creamy scalloped sweet potato dish at your next gathering!
Ingredients
- 4 medium sweet potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 2 cups heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg (optional)
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and thinly slice the sweet potatoes (about 1/8 inch thick) using a mandoline slicer for uniformity.
- Thinly slice the onion.
- In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and stir in the thyme, salt, black pepper, and nutmeg (if using). Heat through without boiling.
- Remove from heat and stir in half of the cheddar and half of the Parmesan cheese until melted. Set aside.
- Grease a 9×13 inch baking dish with olive oil. Layer sweet potato slices, followed by onions, and pour a portion of the cream mixture over each layer. Repeat until all ingredients are used, finishing with cream on top.
- Sprinkle the remaining cheddar and Parmesan cheese over the final layer.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
- Let the dish sit for 10-15 minutes before serving. Garnish with freshly chopped parsley.
- Cut into squares or wedges and serve warm.
Notes
- For added heat, consider adding a pinch of cayenne pepper or diced jalapeños to the cream mixture.
- Experiment with different cheeses like Gruyère or fontina for varied flavors.
- This dish can be prepared ahead of time and refrigerated for up to 24 hours before baking. Add extra baking time if baking straight from the fridge.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Leave a Comment