Scalloped Sweet Potatoes With Thyme

For a subtle twist on tradition, these Scalloped Sweet Potatoes actually blend one pound of sweet potatoes and one pound of russets. So the result is a mostly savory, creamy side—with a richer flavor and a touch of sweetness. To cut way down on prep time, we used a food processor outfitted with the thinnest slicing disk to slice the potatoes. Spread those slices out in a baking dish with garlic, thyme, salt, and pepper, then submerge the mixture in heavy cream. The half-and-half potatoes soak up the cream as they bake in the oven for nearly an hour. No cheese necessary.

scalloped-sweet-potato
Photo by Jose Picayo
Scalloped Sweet Potatoes With Thyme 3.3 121 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 717 calories
    • Fat 58 g
    • Sat Fat 36 g
    • Cholesterol 211 mg
    • Sodium 484 mg
    • Protein 7 g
    • Carbohydrate 45 g
    • Sugar 7 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 133 mg
For a subtle twist on tradition, these Scalloped Sweet Potatoes actually blend one pound of sweet potatoes and one pound of russets. So the result is a mostly savory, creamy side—with a richer flavor and a touch of sweetness. To cut way down on prep time, we used a food processor outfitted with the thinnest slicing disk to slice the potatoes. Spread those slices out in a baking dish with garlic, thyme, salt, and pepper, then submerge the mixture in heavy cream. The half-and-half potatoes soak up the cream as they bake in the oven for nearly an hour. No cheese necessary.

Ingredients

  1. Check 2 medium sweet potatoes (1 pound), peeled
  2. Check 2 medium russet potatoes (1 pound), peeled
  3. Check 2 cloves garlic, crushed
  4. Check 2 teaspoons fresh thyme leaves
  5. Check kosher salt and black pepper
  6. Check cups heavy cream
  7. Check butter, for the foil

Directions

  1. Heat oven to 400° F. In a food processor fitted with the thinnest (2-millimeter) slicing disk, slice the potatoes.
  2. In a shallow 1½-quart baking dish, toss the potatoes, garlic, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the cream and press gently to submerge the potatoes.
  3. Cover the dish with buttered foil, place on a rimmed baking sheet, and bake for 20 minutes. Remove the foil and bake until the potatoes are tender and the top is golden brown, 25 to 30 minutes more.