Easy, cheesy, parmesan crusted scalloped sweet potatoes! The most delicious side dish to add to your holiday tables, or as a side to your cozy dinners this Fall and Winter!

These scalloped sweet potatoes absolutely blew me away when I took my first bite! I couldn’t get over how delicious the creamy savory sauce was paired with the sweet potatoes, plus the crispy parmesan crust on top! All of the flavors blend so well together and just remind me of Thanksgiving 🙂

If you are intimidated to try making scalloped sweet potatoes, you will be shocked how simple they really are! I 100% recommend using a mandoline slicer for your potatoes- this makes the process so much faster and allows for uniform potatoes that will cook evenly!

Once your ingredients are prepped and ready to go, it’s a quick process.

First, you’ll make a simple creamy sauce on the stovetop. Once that’s ready to go, you’ll layer your potatoes, shredded cheese, and creamy sauce. Top with your parmesan topping and pop it in the oven. Simple!

Plus, these scalloped sweet potatoes can be made totally gluten free! I used a gluten free 1:1 flour for my creamy sauce, and I always see gluten free panko either at the grocery store or on Amazon! So, if you need to make those swaps it can easily be done!

These cheesy scalloped sweet potatoes will make the best crowd-pleaser side dish to add your holiday dinner menus! I can’t wait for you all to try this recipe and to see your remakes! Enjoy! xo

Gluten Free Parmesan Crusted Cheesy Scalloped Sweet Potatoes

• Author: Mia Swinehart

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Description

Easy and cheesy scalloped sweet potatoes with a crunchy parmesan topping!

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Ingredients

Scale 1x2x3x

• 2–2.5 lbs sweet potatoes, peeled and sliced in 1/8” thick rounds
• 1 + 1/2 cups shredded Gruyère cheese (about 6 oz)
• 2 tbsp butter
• 1/2 of an onion, thinly sliced
• 1 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme, stems removed
• 2 tbsp flour (sub gluten free flour if needed)
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 2 cups (1 pint) heavy cream

Crispy Parmesan Topping:

• 1/2 cup Parmesan
• 1/2 cup panko bread crumbs (sub gluten free panko if needed)

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Instructions

1. Preheat oven to 400 while you slice your sweet potatoes and prep your other ingredients.
2. Before starting your creamy sauce, grease a 9×13” baking dish and add half of your sweet potatoes- they can overlap- plus half of your shredded Gruyère cheese.
3. Heat a skillet over medium heat. Add butter and onions; sauté for 5 minutes stirring occasionally. Stir in sage and thyme, then stir in flour and spices. Reduce heat and slowly add your heavy cream, stirring frequently. Bring to a simmer then immediately remove from heat.
4. Add half of your creamy sauce to your first layer of potatoes and cheese, then repeat with a layer of potatoes, remaining sauce, and remaining cheese. Top with Parmesan and panko mixture.
5. Cover with foil or a lid and bake for 35 minutes. Uncover and bake another 5-10 minutes until top is browned and bubbly. Allow to rest for 15 minutes before serving; I like to top mine with extra herbs and black pepper for some color!

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