Rating: 3.5 stars
128 Ratings
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  • 1 star values: 20

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.

Kate Merker


Credit: Jose Picayo

Recipe Summary test

10 mins
1 hr
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400° F. In a food processor fitted with the thinnest (2-millimeter) slicing disk, slice the potatoes.

  • 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.

  • 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.

Nutrition Facts

717 calories; fat 58g; saturated fat 36g; cholesterol 211mg; sodium 484mg; protein 7g; carbohydrates 45g; sugars 7g; fiber 5g; iron 2mg; calcium 133mg.