Scalloped Sweet Potato Casserole

Melty, cheesy, gooey, and heavenly scalloped sweet potatoes.

There was the perfect ratio of cheese/sauce to potatoes. I added in a little onion and garlic for flavor and to boost the nutritional content. {I'm always looking for ways to add more veggies into people's diets}

Melty, cheesy, gooey, and heavenly. It was right near impossible to tell that these were not regular scalloped potatoes.

To make this dish extra pretty, I used two different color of California sweet potatoes - the O'Henry and Diane sweet potatoes. The O'Henry is the tan sweet potato and the Diane is the red or garnet colored sweet potato. Aren't they pretty together? However, feel free to use whatever color makes you happy.

For this Scalloped Sweet Potato Casserole, I used a combination of gruyere cheese and part-skim mozzarella.

The fresh thyme really ties together the nutty gruyere, smooth mozzarella, and sweet potatoes. Adding a dash of nutmeg adds that extra something that sends the cheesy sweet potatoes over the top.

Oh and did I mention that this is relatively simple?

It took me 10 minutes to peel two sweet potatoes and thinly slice them. They don't have to be too thin; I'd say about ⅛ inch thick. I just cut them myself using a sharp knife but you could use a mandoline if you want.

Meanwhile, you saute the onion then make a quick cheese sauce. Then bake and enjoy the wonderful deliciousness that these scalloped sweet potatoes bring to your table.

Scalloped Sweet Potato Casserole

Melty, cheesy, gooey, and heavenly scalloped sweetpotatoes made healthier {but you definitely can't tell!}

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Print Rate

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Author: Meme

Ingredients

• ▢ 1 teaspoon butter
• ▢ 1 medium onion diced
• ▢ 2 cloves garlic minced
• ▢ 2 teaspoons fresh thyme
• ▢ 1 ¼ cup 2% milk divided
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon paprika
• ▢ ¼ teaspoon black pepper
• ▢ ⅛ teaspoon nutmeg
• ▢ 2 teaspoons cornstarch
• ▢ 2 ounces Gruyere cheese shredded, ½ cup
• ▢ 2 medium sweet potatoes peeled and thinly sliced
• ▢ 2 oz part-skim mozzarella cheese shredded, ½ cup

Instructions

• Preheat oven to 375°F.
• Melt butter over medium heat in a medium saucepan. Add onion and sauté for about 5-7 minutes until softened and lightly golden. Add garlic and thyme and stir for 30 seconds.
• Stir in 1 cup milk, salt, paprika, pepper, and nutmeg. Bring to a low boil, stirring constantly, and reduce heat to a simmer.
• Stir together remaining ¼ cup milk and cornstarch, and add to the simmering milk. Simmer for another minute, stirring constantly, then remove from heat. Add in gruyere and stir until melted.
• Layer half of the sliced potatoes into an 8 inch square or circle baking dish. Pour half of the cheese-milk sauce over the potatoes. Top with the other half of the potatoes and pour the remaining cheese sauce on top. Sprinkle with mozzarella cheese, and cover with foil.
• Bake in preheated oven for 35 minutes. Remove foil and bake another 5-10 minutes until potatoes are done and cheese is bubbly. Let sit for about 10 minutes before serving. Enjoy!

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