Perfect Sweet Potato Scalloped Casserole
This Sweet Potato Scalloped Casserole is a comforting and flavorful side dish, perfect for holidays or any cozy night in. Tender sweet potatoes are layered in a creamy, spiced Gruyere cheese sauce and baked to golden-brown perfection, creating a dish that's sure to impress.
Equipment
- 9x13 inch baking dish
- Medium saucepan
- Whisk
- Mixing Bowls
- Measuring cups and spoons
- Vegetable peeler
- Knife or mandoline slicer
- Aluminum foil
Ingredients
- 3 pounds sweet potatoes, peeled and thinly sliced
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups milk
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded Gruyere cheese or Swiss cheese
- ½ cup chopped pecans or walnuts
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 9x13 inch baking dish.
- Peel and thinly slice the sweet potatoes to about 1/8 inch thick.
- Grate the Gruyere cheese (if using).
- In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat.
- Whisk in 1/4 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in 3 cups of milk, making sure to break up any lumps.
- Continue stirring until the sauce thickens, about 5-7 minutes. The sauce should coat the back of a spoon.
- Stir in 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Remove from heat and stir in 1 cup of shredded Gruyere cheese until melted and smooth.
- Spread a thin layer of cream sauce on the bottom of the prepared baking dish.
- Arrange a layer of sweet potato slices, slightly overlapping, over the sauce.
- Pour some more sauce over the potatoes.
- Repeat layers until all potatoes and sauce are used, ending with a layer of sauce on top.
- In a small bowl, combine 1/2 cup of chopped pecans or walnuts, 2 tablespoons of melted butter, and 2 tablespoons of brown sugar (optional topping).
- Sprinkle the topping evenly over the top of the casserole (if using).
- Cover the baking dish with aluminum foil.
- Bake for 30 minutes.
- Remove the foil and bake for another 20-30 minutes, or until the sweet potatoes are tender and the topping is golden brown. A knife inserted into the center should meet little resistance.
- Let the casserole rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.
Notes
For an extra layer of flavor, try browning your butter before making the sauce. This adds a nutty, caramelized flavor. If the sauce isn't thickening, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook for another minute or two until thickened. If the topping is browning too quickly, loosely tent the casserole with foil for the last 10-15 minutes of baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven at 350°F (175°C) until heated through. Variations: Add diced ham or bacon to the layers for a savory twist. Use different cheeses such as cheddar, Monterey Jack, or goat cheese. Spice it up with a pinch of cayenne pepper. Make it vegan using plant-based milk, butter, and cheese substitutes.