Savory Scalloped Sweet Potato Casserole
A savory Scalloped Sweet Potato Casserole just in time for the holidays! Thinly sliced sweet potatoes are layered with a creamy sauce and rich, smooth Gruyère cheese then baked to perfection.
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Servings: 12 Servings
Calories: 393kcal
Ingredients
- 4 tablespoons butter softened and divided
- ⅓ cup grated Parmesan
- 2 cups heavy cream
- 3 tablespoons fresh sage chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves
- 3 large garlic cloves grated or minced
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 3 eggs lightly beaten
- 2 tablespoons all-purpose flour
- 3 pounds sweet potatoes skins peeled off
- Freshly ground black pepper
- 2 cups grated Gruyère cheese
Instructions
- Heat the oven to 400°F.
- Use 2 tablespoons of the soft butter and coat the inside of a 9x13-inch oven-proof dish. Sprinkle the Parmesan over the butter turning to cover the bottom and sides. Set aside.
- Combine the cream, sage, rosemary, thyme, garlic, and nutmeg in a saucepan and bring to a simmer over medium-low heat. Do not allow to boil.
- In a small bowl, whisk the eggs together with 2-3 tablespoons of the hot cream mixture, then slowly add the egg mixture to the pot of hot cream while continuing to whisk.
- Add the remaining 2 tablespoons of soft butter and the 2 tablespoons of flour to a small dish. With the back of a tablespoon mash the butter and flour together until blended into a paste.
- Whisk the butter-flour paste into the hot cream mixture and simmer for 1 minute until lightly thickened. Set the mixture aside.
- With a sharp knife or a mandoline, slice the peeled sweet potatoes into ⅛-inch thick rounds.
- Layer ½ of the sweet potato rounds on the bottom of the prepared baking dish, overlapping as you go. Sprinkle the potatoes with salt and pepper then pour ⅓ of the creamy mixture over the potatoes. Top with ½ of the Gruyère.
- Repeat with another layer of potatoes, salt/pepper and ⅓ of the cream and the remaining Gruyère cheese.
- Add the final layer of potatoes, salt/pepper and the last of the cream. With a spatula, press down on the potatoes to compress them.
- Tear off a sheet of foil and coat one side with non-stick oil spray. Cover the dish of potatoes with the foil and transfer the dish to to the oven. Bake the potatoes for 45 minutes.
- Remove the foil and continue baking until the potatoes are tender, browned and bubbly at the edges and no resistance when pierced with the tip of a paring knife, about 25-30 minutes.
- Transfer from the oven and serve piping hot.
Notes
- Slicing the sweet potatoes in a uniform thickness will ensure that the casserole bakes evenly.
- I consider a mandoline an essential kitchen tool. There is a wide range of mandolins available in all sizes and prices.
- The flour and butter paste is a French method finishing sauce known as a Beurre manié or kneaded butter.
- Any cheese may be substituted for the Gruyère. Try a smoky Gouda or creamy Fontina for variety.
- To test for doneness, slide the tip of a paring knife into the center of the dish. If there is resistance continue baking for another 5-10 minutes and test again.
- You can make this dish up to 3 days in advance, cover with foil and reheat in a 300F oven for 30 minutes. You could also prepare the components separately and refrigerate. I would slice the potatoes, store them in the refrigerator in cold water to keep them from drying out then drain well and assemble the dish according to the recipe.
Nutrition
Serving: 1serving | Calories: 393kcal | Carbohydrates: 26g | Protein: 12g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 519mg | Potassium: 475mg | Fiber: 4g | Sugar: 6g | Vitamin A: 17112IU | Vitamin C: 4mg | Calcium: 329mg | Iron: 1mg