Garlic Parmesan Scalloped Sweet Potatoes
A comforting skillet of thin-sliced sweet potatoes bathed in a garlicky, cheesy sauce and baked until bubbling and tender. This Garlic Parmesan Scalloped Sweet Potatoes recipe brings a creamy texture with a hint of parmesan and a gentle garlic kick—perfect as a side dish or a cozy main when paired with greens or a protein.
Ingredients
- 2 large sweet potatoes, peeled and thinly sliced
- 2 tablespoons unsalted butter, melted
- 1 clove garlic, finely minced
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella (optional for extra melt)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or rosemary (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1/4 teaspoon nutmeg (optional, a pinch)
Instructions
- Preheat the oven to 375°F (190°C). Lightly butter a shallow baking dish or a cast-iron skillet.
- In a small bowl, whisk together the melted butter, minced garlic, and cream. Stir in the Parmesan, salt, pepper, and thyme. If you're using nutmeg, add a pinch.
- Layer half of the sliced sweet potatoes in the dish in an overlapping pattern. Pour half of the creamy sauce over them. Sprinkle half of the mozzarella if using.
- Add the remaining sweet potatoes in a second layer. Pour the rest of the sauce over the top and sprinkle with the remaining cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the potatoes are tender and the top is bubbly and lightly golden.
- If you like a crisper top, turn on the broiler for 1–2 minutes at the end, keeping a close eye to prevent burning.
- Let it rest for about 5 minutes before slicing. Garnish with chopped parsley and a final crack of black pepper.