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–+ servings
lightened-up cheesy scalloped sweet potatoes

Scalloped Sweet Potatoes

These lightened-up cheesy scalloped sweet potatoes are coated in a rich, creamy garlic sauce and topped off with melted gruyère. It is the perfect healthier side dish for Thanksgiving, Christmas, and Easter.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Serving 12 servings

Ingredients
 

  • 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

Instructions

  • 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 potatoes and thinly slice them (about ⅛ inch thick). I reccommend using a mandoline. Set aside.
  • Make the Sauce: In a medium saucepan, melt 1 tbsp of butter. Add sliced shallots and minced garlic. Cook for 3 - 5 minutes until fragrant and the shallots are softened. Stir in the milk, broth, thyme, bay leaf, salt, and pepper. Simmer for about 5 minutes. Whisk in arrowroot starch and let it simmer on medium-high for another 5 minutes until it thickens and becomes aromatic.
    creamy garlic sauce made with skim milk, shallots, and chicken broth
  • Assemble: Add ½ cup of the sauce to the bottom of the greased pie dish. Arrange the sliced sweet potatoes in the dish, creating a visually pleasing pattern. Pour the remaining sauce from the saucepan over the sweet potatoes.
    side by side of lining up scalloped sweet potatoes in a baking dish and then adding the sauce on top
  • 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 shredded Gruyère cheese, and return it to the oven for an additional 10 minutes, uncovered, until the cheese is bubbly and melted.
    side by side of baked scalloped sweet potatoes on one side and then adding cheese on top on the other
  • Enjoy!

Notes

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.
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.
*Arrowroot Starch: You can substitute arrowroot starch with tapioca flour or cornstarch.
Make Ahead: 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.
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.

Nutrition

Calories: 170kcal | Carbohydrates: 27g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 339mg | Potassium: 479mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16293IU | Vitamin C: 4mg | Calcium: 176mg | Iron: 1mg
Course Side
Cuisine American
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