Rating: 4 stars
48 Ratings
  • 5 star values: 30
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 4
  • 48 Ratings

We flipped the script on traditional scalloped potatoes and used sweet potatoes in place of the traditional Yukons or russets and we’re pretty pleased with the results. Evenly sliced potatoes are the key to this recipe’s success so take your time to really slice them ¼-inch thick. If you have a mandolin at home now’s the time to use it. The recipe calls for a 11-by-7-inch baking dish but this will work in a 9-by-13 or other 3-quart baking dish, too. In that case your layers might be a little thinner so just keep an eye on the clock as the gratin may cook a bit faster.

Paige Grandjean


Credit: Marcus Nilsson

Recipe Summary test

25 mins
2 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Whisk together the cream, thyme, salt, black pepper, and cayenne.

  • Arrange a fourth of the sweet potatoes, with slices slightly overlapping, in a lightly greased 11-by-7-inch baking dish; drizzle with ½ cup of the cream mixture. Repeat the layers 3 more times.

  • Cover with aluminum foil and bake 30 minutes. Remove the foil; sprinkle with the cheese and bake, uncovered, until the sweet potatoes are tender and the top is golden brown, about 45 minutes. Let stand 15 minutes before serving.

Nutrition Facts

fiber 3.8g; 371 calories; sugars 6.8g; fat 26.5g; cholesterol 83.4mg; saturated fat 16.5g; iron 0.9mg; sodium 485mg; protein 7.9g; calcium 222.2mg; carbohydrates 26.6g.