Healthy Scalloped Sweet Potatoes

These healthy scalloped sweet potatoes are creamy, cheesy, and made without heavy cream at just 170 calories per serving. A lighter garlic Gruyère sauce bakes into every layer until bubbly and golden. It's the healthier holiday side dish I make every single year.

5 from 3 votes

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Prep Time 10

Cook Time 45

Total Time 55

Serving servings

Ingredients

3 lbs sweet potato, ~4 larger sweet potatoes
1.5 tablespoon 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 teaspoon salt
½ teaspoon black pepper
1 teaspoon fresh thyme leaves
1 Bay leaf
1 tablespoon arrowroot starch*
4 - 6 oz shredded gruyère

Instructions

Prep: Preheat the oven to 400°F. Grease a 9-inch round baking dish with butter or olive oil spray.
Prepare the Sweet Potatoes: Trim the ends off the sweet potatoes and slice them very thinly (about ⅛ inch thick). A mandoline makes this fast and ensures even cooking. Set aside.
Make the Starch Slurry: In a small bowl, whisk the arrowroot starch into a few tablespoons of cold milk or broth to make a slurry.
Sauté the Shallots: Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the sliced shallots and minced garlic. Cook for 3–5 minutes, until fragrant and softened.
Make Sauce: Stir in the milk, broth, thyme, bay leaf, salt, and pepper, and let it gently simmer for 5 minutes. Pour the slurry into the saucepan and simmer for another 3–5 minutes, or until the sauce thickens slightly and smells aromatic.
Assemble: Pour about ½ cup of the sauce into the bottom of the greased baking dish. Arrange the sliced sweet potatoes on top in a neat, overlapping pattern. Pour the remaining sauce evenly over the potatoes, making sure all slices are coated.
Bake (Covered): Cover the dish tightly with foil and bake for 30–35 minutes, or until the potatoes are beginning to soften.
Add Cheese & Finish Baking: Remove the foil, sprinkle the shredded Gruyère evenly over the top, and return the dish to the oven. Bake uncovered for 10 minutes, or until the cheese is melted, bubbly, and golden.
Enjoy!

Notes

Slicing: ⅛ inch thick for even cooking. A mandoline makes this fast.

Starch: Always whisk arrowroot or cornstarch into cold liquid first — never add it directly to hot sauce.

Cheese: Grate your own Gruyère. Pre-shredded won't melt as smoothly.

Make ahead: Assemble up to 24 hours in advance, cover, refrigerate. Bake as directed.

Reheat: 350°F covered for 15–20 minutes. Uncover last 5 minutes to re-crisp the cheese.

Don't freeze: The sauce and cheese separate once thawed.

Nutrition

Course Side

Cuisine American

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