Scalloped sweet potatoes are a delicious and elegant side dish that are perfect for any occasion. Thinly sliced sweet potatoes and Yukon Gold potatoes are layered in a buttery, creamy sauce and baked until tender and golden. Both sweet and savory, scalloped sweet potatoes are sure to impress your dinner guests and become a family favorite.
For those occasions, when you want an impressive looking side dish that will also taste amazing, choose a sweet potato casserole with layers and layers of two types of potatoes.
This easy to make scalloped sweet potato recipe is a tender and flavorful side dish that everyone is going to love. With beautiful layered potatoes that compliment nearly any meal, this is guaranteed to be a show stopper. If layers are your thing, try layering apples and sweet potatoes.
Thinly sliced sweet potatoes and Yukon Gold potatoes are baked in a creamy sauce then topped with cheese. When the sweet potatoes absorb the cream, it leaves them with the perfect balance of savory flavors and hint of natural sweetness.
This casserole is easy enough to serve for a family dinner and gorgeous enough for the holiday table. The layers of sweet potatoes and regular potatoes come together and form a delicious, yet impressive casserole.
Not to mention, this sweet potato gratin is the perfect side dish to just about any main course. I love serving it with steak marsala, pork tenderloin or stuffed chicken breast. Of course, It will also go great with ham or turkey for your next holiday dinner!
While I love the flavors of a mashed sweet potato casserole, the potatoes in this casserole will soften but still maintain their shape so that you can serve it as a beautiful block of potatoes.
An added benefit if you are serving this with other sides, is that it needs to rest for at least 15 minutes before cutting which gives you enough time to cook some dinner rolls.
Why everyone reaches for seconds!
- The cream absorbs into the potatoes as they cook
- The fresh thyme and parsley add subtle flavor
- It’s a restaurant quality sweet potato casserole that’s easy to prepare
- Great recipe for special occasions
- It will feed a crowd
Ingredients you’ll need for easy scalloped potatoes
- Potatoes – A combination of sweet potatoes and Yukon gold potatoes not only tastes good, but it creates beautiful layers in the casserole.
- Fresh herbs – Using fresh parsley and fresh thyme is an easy way to elevate these scalloped potatoes
- Cream – Pairing heavy cream with half-and-half ensures you get all the creamy flavor without the casserole becoming too dense.
- Cheese – I prefer gruyère cheese but feel free to experiment with parmesan cheese, Monterey jack, sharp cheddar cheese, or other types of cheeses.
Pro tip: If you don’t have half-and-half, for each cup of half-and-half, substitute ¾ cups whole milk and ¼ heavy cream.
Can I prep sweet potatoes ahead of time?
Cutting the potatoes in advance is a great way to save some time. However, raw potatoes will turn brown so it’s best to store cut potatoes in cold water in the fridge.
Simple steps for creating scalloped potatoes
Step 1: Get everything ready
Step 2: Layer
Arrange some of the Yukon potatoes into the bottom of the baking dish. Top with herbs and butter.
Step 3: Repeat
Alternating between Yukon and sweet potatoes, finish layering the casserole.
Step 4: Final touches
Pour the cream mixture over the layers of potatoes, top with cheese, and bake, covered for 40 minutes, then uncover and top with cheese and bake until it is golden brown.
Pro tip: Let these gruyere scalloped potatoes sit at least 15 minutes before cutting with a sharp knife. This way, the layers can set and you won’t be left with a mess.
How to Store Layered Sweet Potatoes
Let the dish cool completely then wrap in plastic or cut into serving sizes and store in an airtight container.
To Freeze: Once cooled to room temperature you can freeze in an airtight container where it should stay fresh for 2 months. Let it thaw before reheating in the oven.
- Sprinkle some brown sugar or drizzle some maple syrup on top of the potatoes before baking for a little sweetness.
- You can heat these scalloped potatoes up as leftovers the next day.
- If you’re having trouble slicing the potatoes, try a mandolin slicer.
More sweet potato casseroles you’ll love
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Scalloped Sweet Potatoes with Two Types of Potatoes
- 2 pounds yukon gold potatoes 5 cups sliced
- 2 pounds sweet potatoes 5 cups sliced
- ½ cup parsley chopped
- 2 tablespoons thyme chopped
- 4 tablespoons butter softened
- 1 ¼ cup cream
- ¾ cup half-and-half
- 1 cup gruyere cheese 4 ounces
- Preheat oven to 350º. Butter a 9 x 13 inch baking dish
- Peel and slice the potatoes.
- Arrange ⅓ of the Yukon Gold potato slices on the bottom of the baking dish. Sprinkle with ⅓ of the parsley, thyme and salt and pepper. Dot with 1 tablespoon of the softened butter.
- Arrange ½ of the sweet potato slices on top of the Yukon Gold potatoes and sprinkle with ⅓ of the parsley, thyme and slat and pepper. Dot with 1 tablespoon butter.
- Repeat the layers including the herbs and butter, ending with a layer of Yukon gold potatoes.
- Combine the cream and half-and-half in a large bowl and pour over the potatoes.
- Cover with aluminum foil and bake for 40 minutes. Remove the foil and cover with cheese. Cook an additional 20 minutes until the cream is bubbly and the potatoes are fork tender. Let it sit for at least 15 minutes before cutting into squares.
Barbara’s Tips + Notes
- Try to slice the potatoes thin using a mandolin or food processor or a sharp knife.
- Make sure to let this sit after baking.
- This will make 12 good sized portions.