Garlic Scalloped Sweet Potatoes Recipe
A rich and savory side dish of thinly sliced sweet potatoes baked in a creamy garlic sauce, finished with parmesan cheese and fresh thyme.
6 Servings
Ingredients
- 1 teaspoon cornstarch
- 1 1/2 cups heavy cream
- 1/2 cup 1 stick unsalted butter
- 5 cloves garlic finely minced
- 1 tablespoon fresh thyme leaves
- 3 pounds sweet potatoes peeled and sliced 1/8-inch thick
- 1/3 cup freshly grated parmesan cheese
- Kosher salt and freshly ground black pepper to taste
Instructions
Prepare the oven and baking dish.
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray and set aside.
Create the cream mixture.
- In a small saucepan, whisk the cornstarch into the heavy cream until smooth. Place the saucepan over medium-low heat and add the butter, garlic, and thyme. Season with salt and pepper. Cook until the butter has melted and the cream is heated through, about 3–5 minutes. Do not allow the mixture to boil. Remove from heat.
Assemble the dish.
- Arrange the sweet potato slices evenly in the prepared baking dish, slightly overlapping each layer. Pour the warm cream mixture evenly over the potatoes to ensure thorough coverage.
Bake the potatoes.
- Place the dish in the oven and bake for 30 minutes, or until the potatoes are tender and the sauce is bubbling lightly at the edges.
Add the parmesan topping.
- Sprinkle the grated parmesan cheese evenly over the top. Return the dish to the oven and bake for an additional 10 minutes, or until the cheese has melted and developed a golden crust.
Rest and serve.
- Remove from the oven and allow the dish to rest for 5 minutes before serving.
Notes
This recipe is naturally gluten-free when prepared with cornstarch as directed. Ensure the cornstarch and parmesan cheese are certified gluten-free, as some brands may process in facilities that also handle gluten-containing products.