Quick & Creamy Scalloped Sweet Potatoes
These Scalloped Sweet Potatoes have a rich and creamy garlicky base and a crispy cheesy Parmesan top!
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Servings: 12 SERVINGS
Calories: 307kcal
Equipment
- Mandolin or very sharp knife
- Measuring cups and spoons
- Small mixing bowls
- 9x13-inch baking dish
Ingredients
- 3 lb sweet potatoes, peeled and sliced into ⅛-inch slices
- 1 ½ cup heavy cream
- ⅓ cup butter
- 4 garlic cloves, minced
- 2 tbsp fresh thyme, chopped
- ½ tsp red pepper flakes
- 1 tsp cornstarch
- ⅓ cup Parmesan cheese, grated
- 1 tsp salt
- Freshly cracked black pepper to taste
Instructions
- Spray a 9x13-inch baking dish with cooking spray and preheat the oven to 400 F.
- Whisk the heavy cream and cornstarch together in a small saucepan. Add the butter, garlic, thyme, red pepper flakes, salt, and pepper. Simmer over medium-low heat until the butter melts. Remove from heat.
- Stack the sweet potato slices horizontally or shingled in the prepared baking dish. Pour the cream mixture over the potatoes and bake for 30 minutes. Start checking for doneness at the 20-minute mark. Some ovens are hotter than others.
- Remove from the oven, sprinkle the grated Parmesan cheese evenly on top, and bake for another 15 minutes or until the cheese is golden brown.
Nutrition
Calories: 307kcal | Carbohydrates: 23g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 244mg | Potassium: 42mg | Fiber: 3g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 1mg