The best lightened-up cheesy scalloped sweet potatoes! They’re coated in a rich, creamy garlic sauce and topped off with melted gruyère. The perfect healthier side dish for Thanksgiving, Christmas, and Easter.
Rich & cheesy scalloped sweet potatoes
The holidays are around the corner, and nothing screams Thanksgiving and Christmas like these super cheesy scalloped potatoes. If I had to rank my favorite side dishes, scalloped potatoes would be at the top. That’s why I had to develop a lightened-up version for you made with sweet potatoes!
These rich and cheesy scalloped sweet potatoes are incredibly flavorful, delicious, and easy to make. The sweet potatoes are tender and coated in a creamy, buttery garlic sauce with melted cheese. Heaven!
These scalloped sweet potatoes are made with skim milk, gruyère cheese, garlic, thyme, vegetable or chicken broth, and a few other simple ingredients. There is no heavy cream in this recipe!
Scalloped potatoes make for the perfect Thanksgiving, Christmas, Easter, or family dinner side dish. My family requests this recipe at least twice a month – that’s how delicious it is! I cannot wait to hear what you think about this recipe!
Why you’ll love this lightened-up recipe
- A lightened-up version of classic scalloped potatoes.
- Made with sweet potatoes.
- No heavy cream in this recipe!
- Super flavorful and cheesy.
- Gluten-free and healthier.
- Perfect for the Holidays, Thanksgiving, Christmas, and Easter.
- Made with simple ingredients.
- Everyone will love them, and no one can tell they’re healthier.
- Try these crispy and buttery Air Fryer Smashed Potatoes next!
Here’s an overview of all the ingredients you’ll need to make these cheesy baked scalloped sweet potatoes. Scroll to the bottom of this blog post for the exact measurements and directions.
- Sweet Potatoes: I love the taste and texture of sweet potatoes. Once baked, they are super tender.
- Butter: You only need a little to add a lot of flavor to the creamy garlic sauce.
- Shallots: This adds a lovely sweet, and sharp flavor to these scalloped potatoes.
- Garlic Cloves: Fresh garlic is best! It adds so much flavor.
- Milk: I used skim milk to lighten up these scalloped sweet potatoes, but 2% and whole milk work too.
- Chicken or Vegetable Broth: For flavor and to help thin out the rich and creamy sauce.
- Salt & Pepper: To your taste preference.
- Fresh Thyme: Trust me when I say a little goes a long way. Fresh thyme gives this recipe that classic scalloped potatoes taste.
- Bay Leaf: Same with a bay leaf!
- Arrowroot Starch: Don’t skip this ingredeint! It helps thicken the creamy sauce and makes it extra rich. You can also use tapioca flour or cornstarch.
- Shredded Gruyère: To make these scalloped sweet potatoes extra cheesy. Gruyère is my favorite type of cheese since it is very flavorful, but you can also use swiss, shredded fontina, colby jack, or sharp cheddar.
Kitchen tools required
These cheesy scalloped sweet potatoes are very easy to make. Here is a list of all the kitchen tools you need for this recipe:
- 9″x13″ Baking Dish
- Cutting Board & Knife
- Medium Saucepan
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, 1/4 cup, and 1/2 cup.
How to make cheesy scalloped sweet potatoes
These extra cheesy scalloped sweet potatoes are the best side dish for any meal. They are savory, tender, and coated in a rich garlic sauce. Here are step-by-step directions for any level cook and pictures for visual reference:
Step 1: preheat your oven
First, preheat the oven to 400°F and grease a 9″x13″ baking dish with butter or olive oil spray.
Step 2: prepare the sweet potatoes
Then, trim the ends off the sweet potato, then thinly slice them (about ⅛ inch thick). Set them to the side while you prepare the creamy garlic sauce.
Step 3: make the creamy garlic sauce
In a medium saucepan, melt 1 tbsp of butter. Add sliced shallots and minced garlic. Cook for 3 – 5 minutes until it smells fragrant and the shallots are softened. Add milk and stir. Add broth, thyme, bay leaf, salt, and pepper. Simmer for about 5 minutes. Whisk in arrowroot starch & let simmer on medium-high for another 5 minutes until it has thickened and smells delicious.
Step 4: assemble
Now, add ½ cup of sauce to the bottom of the greased pie dish. Then, line up the sweet potatoes in the dish, so they look nice. Add the rest of the sauce from the saucepan over the top of your sweet potatoes.
Step 5: bake
Cover the dish with aluminum foil and bake for 30 – 35 minutes. Then, carefully remove the pan from the oven, top it with cheese, and place it back in the oven for 10 minutes, uncovered, until the cheese is bubbly and melted. Garnish with extra thyme leaves for serving.
Expert tips for scalloped sweet potatoes
Evenly and thinly slice the sweet potatoes. For best results, slice your sweet potatoes into 1/8-inch rounds, so they cook evenly. I like to use a mandolin for consistency, but you can use a knife and cutting board. The bake time will increase if the sweet potatoes are thicker than 1/8-inch.
Pour a 1/2 cup of sauce into the pan before layering the sweet potatoes. This ensures the potatoes don’t stick to the bottom of the baking dish when baked.
Use any milk you want. I lightened this recipe up by using skim milk (also known as low-fat milk), but you can certainly use 2% or whole milk too.
Cover the baking dish during the first bake. This is super important and ensures the sweet potatoes cook properly and evenly. If you don’t cover the baking dish, there is a chance the sweet potatoes will dry out.
Make it ahead of time. You can easily make these cheesy scalloped sweet potatoes up to 3 days ahead of time if you are preparing for Thanksgiving, Christmas, Easter, or a large family event. Simply follow the recipe up to step 6 (don’t add the cheese), let the potatoes cool, cover the pan, and store in the fridge. For best results, add cheese on top and reheat uncovered in the oven at 350°F for 15 – 25 minutes.
I only recommend substituting 1 or 2 ingredients since the original recipe is so delicious! Here are my recommendations:
- Fresh Garlic Cloves: You can use 2 teaspoons of frozen garlic, pre-minced garlic, or 1.5 – 2 teaspoons of garlic powder.
- Shallots: You can use white onion, sweet onion, or yellow onion.
- Chicken Broth: Use vegetable broth or chicken bone broth.
- Shredded Gruyère: You can use your favorite kind of cheese instead. I like swiss, shredded fontina, colby jack, or sharp cheddar.
- Arrowroot Starch: You can substitute arrowroot starch with tapioca flour or cornstarch.
- Skim Milk: You can use 2% or whole milk too.
- Fresh Thyme: You can use 1 teaspoon of dried thyme.
What’s the best type of sweet potato to use?
This scalloped sweet potato recipe works best with classic garnet sweet potatoes. However, you can also use Jewel, Japanese, or Purple sweet potatoes.
Frequently Asked Questions
How is this recipe lightened up?
I consider this scalloped potatoes recipe lightened up for a few reasons: (1) we use sweet potatoes instead of regular russet potatoes, (2) we use skim milk and vegetable broth instead of heavy cream, (3) we use half the amount of cheese called for in most recipes, and (4) this recipe is gluten-free.
What is the difference between scalloped and au gratin potatoes?
The main difference is that scalloped potatoes are layered in a casserole dish and cooked in a milk-based sauce. Au gratin potatoes are more decedent, have no defined layering, and are coated in more cheese and breadcrumbs.
Is this recipe gluten-free?
Yes, this scalloped sweet potato recipe is 100% gluten-free.
What’s the best substitute for skim milk?
You can use 2% milk or whole milk in place of skim milk.
What’s the best substitute for gruyère cheese?
The best substitute for gruyère cheese is swiss or fontina cheese; however, you can also use shredded colby jack, or sharp cheddar.
How long does it take to bake scalloped potatoes?
The baking time depends on how thick you slice your sweet potatoes. If your potatoes are cut in 1/8-inch rounds, the bake time is about 35 minutes at 400°F.
Can I make scalloped sweet potatoes ahead of time?
Yes, this recipe can be made 3 days in advance. Follow the recipe up to step 6 (don’t add the cheese), let the potatoes cool, cover the pan, and store in the fridge. For best results, add cheese on top and reheat uncovered in the oven at 350°F for 15 – 25 minutes.
How to store and reheat leftovers:
Storing: Store leftovers in the refrigerator for up to 3 – 4 days in an airtight container or in the original baking dish covered with foil.
Reheating: For best results, reheat the entire baking dish in the oven at 350°F for 15 – 25 minutes until warm. You can also reheat single-serve portions in the toaster oven at 350°F for 5 – 8 minutes or in the microwave for 1 – 2 minutes until warm.
If you loved this sweet potato recipe, try these next!
- Sweet Potato Cauliflower Mash
- Sweet Potato Chicken Shepherd’s Pie
- Air Fryer Smashed Potatoes
- Maple Roasted Sweet Potato & Brussel Sprouts
- Pumpkin Sweet Potato Soup
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Cheesy Scalloped Sweet Potatoes
- 3 lbs sweet potato, ~4 larger sweet potatoes
- 1.5 tbsp unsalted butter, + more to grease the dish, or you can use spray
- 4 small shallots, sliced thin
- 3 – 4 large garlic cloves, minced
- 1 ½ cups skim milk, 2% or whole milk works too
- ¼ cup low-sodium chicken or vegetable broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme leaves
- 1 Bay leaf
- 1 tbsp arrowroot starch*
- 4 – 6 oz shredded gruyère
- Preheat oven to 400°F and grease a 9"x13" baking dish with butter or olive oil spray.
- Prepare the Sweet Potatoes: Trim the ends off the sweet potato, then thinly slice them (about ⅛ inch thick). Set to the side.
- Make the Sauce: In a medium saucepan, melt 1 tbsp of butter. Add sliced shallots and minced garlic. Cook for 3 – 5 minutes until it smells fragrant and the shallots are softened. Add milk and stir. Add broth, thyme, bay leaf, salt, and pepper. Simmer for about 5 minutes. Whisk in arrowroot starch & let simmer on medium-high for another 5 minutes until it has thickened and smells delicious.
- Assemble: Add ½ cup sauce to the bottom of the greased pie dish. Then, line up the sweet potatoes in the dish, so they look nice. Add the rest of the sauce from the saucepan over the top of your sweet potatoes.
- Bake: Cover the dish with aluminum foil and bake for 30 – 35 minutes.
- Add Cheese: Carefully remove the pan from the oven, top it with cheese, and place back in the oven for 10 minutes, uncovered, until cheese is bubbly and melted. Garnish with extra thyme leaves for serving.
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