Scalloped Sweet Potatoes and Apples
A comforting side dish that layers creamy, subtly sweet ribbons of potatoes with apples. It’s a warm, family-friendly update on classic scalloped potatoes, with a gentle touch of cinnamon and nutmeg that pairs beautifully with roasted meats or a simple weeknight chicken.
Ingredients
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 apples (preferably Crisp and tart like Granny Smith), cored and thinly sliced
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup grated cheddar cheese
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter, melted
- 1 extra bit of butter for greasing the dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly butter a 2-quart baking dish and set it aside.
- In a mixing bowl, whisk together the milk, heavy cream, salt, pepper, cinnamon, and nutmeg. This will become the creamy layer that brings everything together.
- Layer half of the sweet potato slices in the dish, overlapping slightly like you’re making a small rainbow. Top with half of the apple slices. Drizzle a little of the cream mixture over the fruit and potato, then sprinkle half of the brown sugar and half the cheddar.
- Repeat with the remaining potatoes and apples. Pour the rest of the cream mixture over the top. Dot with small chunks of butter and finish with the remaining cheddar and a final dusting of cinnamon.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 25–30 minutes, until the potatoes are tender and the top is golden and bubbly.
- If you like a deeper, more caramelized top, turn the oven to broil for 1–2 minutes at the end, watching closely so it doesn’t burn.
- Let the dish rest for about 5–10 minutes before serving. This helps the flavors settle and makes the slices easier to lift from the dish.