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Meet your new crowd-pleasing side: tender layers of sweet potatoes baked in a silky, garlicky cream until the top turns deeply golden and irresistibly crisp.

This is the kind of cozy, make-ahead dish that fits just as well on a Thanksgiving table as it does on a chilly weeknight. Minimal prep, big payoff.

Easy Creamy Scalloped Sweet Potatoes | halfbakedharvest.com

Thanksgiving is next week! On Thursday we will be one week away and I could not be more excited! While I was in New York everything was starting to feel so cozy and festive, especially at night. The city’s leaves were the perfect rich shades of reds, oranges, and browns. It was so pretty. There were pumpkins everywhere, but at the very same time, they’d already begun decorating for Christmas. The city is glittering with holiday excitement and cheer.

Being in New York made me even more excited to get back home for Thanksgiving. Most of my family will be heading back to Colorado too. It will be a very chill holiday (just the way we like it). I’m planning a very simple menu, nothing fancy!

I’ve been looking forward to sharing this scalloped sweet potato recipe with you all for weeks. I don’t think any Thanksgiving menu is ever complete without a side of sweet potatoes. I often make my crispy sweet potato stacks and I always make my Nonnie’s sweet potato casserole.

But this year, something new.

Easy Creamy Scalloped Sweet Potatoes | halfbakedharvest.com

When it comes to Thanksgiving sweet potatoes I know that many of you have strong opinions. Go the marshmallow-topped sweet potato casserole route, or something on the more savory side.

I’ve always done something in between. My Nonnie’s casserole has a spicy sweet brown sugar topping that we think is perfection. It’s one of my favorite dishes of the night. My sweet potatoes are very savory, however, with cheese and herbs, also delicious.

Since I have no adjustments I’d ever want to make to my Nonnies casserole, I leave that recipe alone. But I wanted a savory casserole that I could make ahead.

I first made these last year for my family and they turned out so yummy! I’ve recreated them this year for you all to enjoy too!

Easy Creamy Scalloped Sweet Potatoes | halfbakedharvest.com

Ingredients Notes:

  • Sweet potatoes: Choose firm, evenly sized potatoes for uniform slices; orange-fleshed varieties bake up creamy and sweet.

  • Dairy/cream: Use what the recipe specifies; higher fat = silkier sauce and less risk of separating.

  • Garlic + herbs (e.g., thyme, rosemary, sage): Stir into the cream for even flavor; fresh vs. dried will change intensity—note your preference.

  • Cheese (if included): Gruyère = nutty and melty; Parmesan = salty and sharper; cheddar = richer but can oil out—mention the texture impact.

  • Salt: Taste the cream mixture before pouring; sweet potatoes can take a bit more seasoning than you think.

The details

Step 1: mix the cream

Previously, when I made scalloped potatoes, I would first cook the sauce on the stove, and then add the potatoes. But it somehow always left me with a dry casserole.

I now skip the stove. Not only is it easier, but the casserole cooks so much nicer this way!

Step 2: slice the sweet potatoes

Slice the potatoes using a super sharp knife or a mandoline. Using a mandoline is ideal as you’ll get even slices, plus it’s much quicker too.

It’s a good tool to invest in this time of year. You will find yourself using it a lot!

Step 3: layer the casserole

Layer the sweet potatoes in a baking dish with the cream/milk/cheese mix. I layer this up similar to a lasagna to ensure that every potato gets evenly seasoned.

Easy Creamy Scalloped Sweet Potatoes | halfbakedharvest.com

Step 4: bake

The baking time for these potatoes is long. I cook mine for a full two + hours to ensure that the potatoes are really cooked and turn tender. I then remove the foil, add a little more cheese, and bake until the cheese is bubbling and browning on top.

It might seem simple, but that browned golden top really adds another layer of deliciousness to the potatoes that makes everyone want more.

Serve these up warm along with a little fresh thyme for color.

I’m excited to share these potatoes with you guys. I hope they’re such a hit this Thanksgiving and even for Christmas too!!

FAQ:

Can I make this ahead for Thanksgiving?
Yes—assemble and refrigerate tightly covered, then bake the day you serve. Or bake, cool fully, and reheat covered until hot; uncover briefly to re-crisp the top.

How do I slice evenly without a mandoline?
Use a sharp chef’s knife and aim for consistent, thin slices; stacking a few slices and trimming helps. Even thickness is the key to tender centers and uniform browning.

How do I keep the sauce from curdling?
Infuse the dairy gently (don’t boil) and use full-fat as written; whisk until smooth before pouring over the potatoes. Gentle heat = silky, stable sauce.

What cheeses work best—and do I have to add it?
Gruyère melts luxuriously; Parmesan adds salty snap; cheddar is richer but can oil out—choose based on texture. If you prefer a cleaner, lighter bake, skip the cheese entirely.

Easy Creamy Scalloped Sweet Potatoes | halfbakedharvest.com

Lastly, if you make these Easy Creamy Scalloped Sweet Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Easy Creamy Scalloped Sweet Potatoes

Author: Tieghan Gerard
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8
Calories Per Serving: 473 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

US Customary - Metric

Instructions

  • 1. Preheat the oven to 350° F.
    2. Butter a 9x13 inch casserole dish. In a large glass measuring cup, combine the cream, milk, cider, garlic, thyme, onion powder and cayenne. Season well with salt, and pepper. Mix in the Gruyere cheese.
    3. Pour 1/3 of the milk mix into the bottom of the baking dish. Layer in 1/3 of the sweet potatoes. Add another 1/3 of the milk mix, then 1/3 of the potatoes. Add the remaining potatoes, then pour over the last of the remaining milk mix. Try to get the potatoes in an even layer.
    4. Cover and bake 1 hour 45 minutes to 2 hours. Remove the top, sprinkle over the parmesan cheese and rosemary. Bake another 20 minutes, until the cheese is golden and melty. Serve the dish warm, topped with fresh thyme.

Notes

To make ahead: prepare and bake through step 4, but stop cooking after 2 hours. Let chill, then cover, and keep in the fridge for up to 4 days. Before baking, bring the dish to room temperature, add the parmesan cheese and rosemary, and bake for another 20-30 minutes.
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This post was originally published on November 14, 2023
4.45 from 27 votes (15 ratings without comment)

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Comments

  1. 5 stars
    Your recipe is fabulous first i dont cook at all so attempting to make a meal for 8 people of ham and sweet potatos scalloped was seriously daunting for me turned out it was pretty simple and delicious oh i cant ssy enough times how delicious. I used more gruyere as i love cheese and sliced the potatoes thinner than your recipe so just had more layers but the flavor was so amazing everyone was in love with it thank you for making my first attempt at cooking so easy any great tips for washing dishes🙄

    Reply

    1. Hi Nicole,
      So sorry to hear this! At what point did it curdle? I guess I am confused as to why this is happening for some but not for others. Was your cream cold? Let me know! Happy Thanksgiving! xT

      Reply

  4. 4 stars
    I think this recipe could be played with a bit. I “tested” it today in preparation for Thanksgiving and I’m glad that I did. While I liked the flavors, I had the “curdling” problem with the cheese sauce and I don’t know how to correct that. I liked the cider and I think I’d even add a drizzle of (real) maple syrup. I’d also peel the potatoes because they sort of peeled themselves during the bake and I ended up with long strings of peel as I scooped the potatoes out of the dish. And lastly, I liked the parmesan, but for Thanksgiving, I think I’d just top it with more Gruyere instead. And what about an amaretti or gingerbread crumble topping at the end? Hmmm…

    Reply

    1. Hi Joyce,
      Thanks so much for making this dish and sharing your feedback! I’m glad you enjoyed the flavors! I would highly recommend using a high quality cream and be sure it is room temp. I hope this helps! xx

      Reply

      1. 4 stars
        Thanks for your response. I “chatgpt’d” to ask how to avoid the sauce issue and it suggested adding a corn starch slurry (or a roux). Thoughts? I didn’t use room temp cream so that could help. Thanks for the tip!

        Reply

  5. Hello, I haven’t made this yet but i wanted to tonight. Just trying to make do with what i have in the house. Can you mix the sweet potatoes with regular potatoes? also is there something else that can be used instead of apple cider?

    Reply

    1. Hi Jennifer,
      Sure, you could use a mix of potatoes and then broth in place of the apple cider. I hope this helps! xT

      Reply

      1. Thank you So much!! I mixed the potatoes and used apple juice from a kids juice box…..LOL It came out great!! Everyone loved it as a side dish with yummy rib eye steak and salad.

        Reply

  7. This recipe is sooo delicious! I made it for our Friendsgiving. I’m here for advice though. The taste was amazing but mine came out not looking so great. It came out extremely oily. I’m pretty ignorant towards different cheeses and bought a Gruyère cheddar. I’m wondering if this was why it was so oily. I’m making this again for Christmas and bought just Gruyère (I didn’t realize there were different types). Thanks in advance for any tips you can send my way.

    Reply

  8. 3 stars
    This recipe has good flavor, but the sauce needs work! I followed the recipe directly, and the sauce curdles, giving it a weird texture. It did not melt together well for me, like it appears in the pictures. But now that I look closer at the pictures, the last one looks similar to what I ended up with. Not sure I will make it again with the same sauce…but the idea is really fun!

    Reply

    1. Hi there,
      Thanks for trying this recipe and sharing your feedback! Sorry to hear about the sauce! Did you shred your own cheese? That is always my go to for the best melting cheese. Thanks again! xT

      Reply

  9. 5 stars
    This was the best dish at our dinner! Everyone was pleasantly surprised of the sweet potato & cheese combo. The herbs are perfect. I didn’t use apple cider, only because I didn’t have it. I’ll use it next time because I’m making this dish again just for our weekly dinner!

    Reply

    2. Is it best to peel the sweet potato or leave the peel on? Couldn’t quite tell by the pictures; seems like the peel was ON? If you can get them thin enough, would be ok, but not sure with hand slicing. Thanks

      Reply

      1. Hi there! I usually leave the peel on because it doesn’t make a difference to me! You could totally remove it if you’d like 🙂 xT

        Reply