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–+ servings
These cheesy scalloped sweet potatoes are the ULTIMATE comfort food side dish. Gruyère, Parmesan, cream, garlic, and seasonal spices bake to melty perfection. No one will be able to resist this side dish.
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Cheesy Scalloped Sweet Potatoes

These cheesy scalloped sweet potatoes are the ULTIMATE comfort food side dish. Gruyère, Parmesan, cream, garlic, and seasonal spices bake to melty perfection. 
Course Side Dish
Cuisine American
Keyword scalloped sweet potatoes, sweet potato gratin
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4
Author Natasha Bull

Ingredients

  • 2 pounds sweet potatoes (I used 2 medium-to-large sweet potatoes) peeled & sliced 1/8" thick
  • 1 cup freshly grated Gruyère cheese
  • 1 cup freshly grated parmesan cheese
  • 2 cups heavy/whipping cream
  • Salt & pepper to taste
  • 4 cloves garlic minced
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 dashes Italian seasoning
  • Olive oil for greasing the pan

Instructions

  • Preheat oven to 350F and move the rack to the middle position.
  • Peel your sweet potatoes. Using a mandoline slicer, slice your sweet potatoes 1/8" thick. 
  • Grate your cheeses. Add them to a bowl and toss them so they're mixed. 
  • Add the cream, salt & pepper (I'm pretty generous), garlic, cinnamon, nutmeg, and Italian seasoning to a small pan on high heat. Watch it closely and remove it from the heat just before it begins to boil. 
  • Grease a heavy, oven-proof skillet or a large baking dish with olive oil. 
  • Arrange a layer of sweet potatoes on the bottom of the skillet, then spoon on some of the cream mixture and then a layer of the cheese mixture. We're making 4 layers, so you will want to use about 1/4 of everything for each layer. I overlap the sweet potatoes a bit in each layer. Tip: make sure you've got about an inch or so left at the top of the skillet/baking dish when you're done your last layer. The cream and cheese will bubble all over the oven otherwise. 
  • Bake for 60-75 minutes (will vary depending on your pan/baking dish). I wanted a dark golden cheese layer and the cream to be nicely thickened up, so I went for the full 75 minutes. A toothpick should slide in with no resistance. Let the gratin sit for about 10 minutes prior to serving. Enjoy!!

Notes

  • This is the mandoline slicer I used to make this recipe. I suggest using a protective glove like this one to safely use a mandoline. 
  • This is the Lodge cast iron skillet I used for this recipe. 
  • I put some success tips in the blog post, so I suggest looking those over prior to making this recipe. 
  • Serves 4+