Description
Easy and cheesy scalloped sweet potatoes with a crunchy parmesan topping!
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 400 while you slice your sweet potatoes and prep your other ingredients.
- 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.
- 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.
- 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.
- 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!