Garlic-Infused Scalloped Sweet Potatoes
Some recipes don’t need fanfare—their aroma says everything. This scalloped sweet potato bake is one of those dishes. I first made it on a chilly evening, craving something comforting yet different from the usual mashed or roasted potatoes. When the pan came out of the oven, bubbling at the edges and golden on top, the scent of garlic, cream, and sweet potatoes filled the house like a warm embrace.
It quickly became a favorite—requested at holidays, family dinners, and cozy weeknights when comfort food feels essential. The blend of natural sweetness, savory garlic, and creamy richness makes it both familiar and special. If you love classic scalloped potatoes, this version adds a delicious twist that’s sure to become a staple.
Garlic Scalloped Sweet Potatoes
Ingredients
- Sweet potatoes (2½ lb / 1.1 kg), peeled and thinly sliced
- Unsalted butter – 2 tbsp (for sauce base)
- Garlic – 4 cloves, minced
- Heavy cream – 1½ cups (360 ml)
- Milk – ½ cup (120 ml)
- Salt – ¾ tsp
- Black pepper – ½ tsp
- Paprika (optional) – ½ tsp
- Nutmeg (optional) – ¼ tsp
- Shredded cheese – 1 cup (100 g) (Gruyère, mozzarella, or cheddar)
- Parmesan – ¼ cup (25 g), for topping
- Fresh thyme or parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly butter a baking dish.
- Melt butter in a saucepan over medium heat. Add garlic and cook for about 30 seconds, until fragrant.
- Stir in cream, milk, salt, pepper, paprika, and nutmeg. Warm gently—do not boil.
- Layer half of the sweet potatoes in the dish. Pour over half of the cream mixture and sprinkle with half of the shredded cheese.
- Repeat with remaining potatoes, sauce, and cheese. Finish with Parmesan on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake uncovered for 15–25 minutes, until tender and golden.
- Let rest for 10 minutes before serving. Garnish with fresh herbs if desired.
