Savory Sage and Onion Scalloped Sweet Potatoes
A cozy, crowd-pleasing side dish featuring tender sweet potatoes layered with a creamy onion, sage, and garlic sauce. Baked until golden and bubbling, it pairs beautifully with roasted meats or a simple weeknight protein.
Ingredients
- 2 large sweet potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp unsalted butter
- 1 cup heavy cream or half-and-half
- 1/2 cup grated cheese (such as Gruyère or sharp cheddar)
- 1 tsp dried sage (or 1/2 tsp rubbed sage)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- Optional pinch of nutmeg or paprika for color
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a shallow baking dish with a little butter or oil to prevent sticking.
- In a small saucepan, warm the cream with the butter, garlic, sage, salt, and pepper. Let it simmer just to bloom the flavors, then remove from heat. If you like a more pronounced sage flavor, you can steep the sage for a few minutes before straining it out.
- Line the bottom of the dish with a thin layer of sliced sweet potatoes. Top with a sprinkle of onions and a light pinch of salt. Repeat the layers until you run out of ingredients, finishing with a layer of potatoes on top.
- Pour the warm cream mixture over the layered potatoes. The liquid should come up to about halfway up the sides of the potatoes. If needed, you can add a splash more cream or a little stock to reach the right level.
- Sprinkle the grated cheese evenly over the top. If you like a little golden crust, you can dot the surface with a tiny bit more butter.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 25 to 30 minutes, until the potatoes are tender when pierced with a knife and the top is lightly browned and bubbling.
- Let the dish rest for 5 to 10 minutes before serving. This helps the sauce set a little and makes scooping easier.