Garlic-Infused Scalloped Sweet Potatoes

Some dishes don’t need an introduction—their fragrance tells the story before the first bite. This scalloped sweet potato bake is one of them. I made it for the first time on a cold evening, wanting something cozy but a little different from the usual mashed or roasted potatoes. When I pulled the dish from the oven, bubbling around the edges with a beautifully golden top, the aroma of roasted garlic, cream, and sweet potatoes wrapped through the house like comfort itself.

It didn’t take long for it to become a regular request—appearing at holiday gatherings, Sunday dinners, and quiet nights when something warm and satisfying is exactly what’s needed. The natural sweetness of the potatoes combined with savory garlic and creamy sauce makes it both comforting and elevated. If traditional scalloped potatoes are a favorite in your home, this variation offers a flavorful twist that may quickly earn a permanent place at your table.

Garlic Scalloped Sweet Potatoes

Ingredients

• 2½ pounds (1.1 kg) sweet potatoes, peeled and thinly sliced
• 2 tablespoons unsalted butter (for the sauce)
• 4 garlic cloves, finely minced
• 1½ cups (360 ml) heavy cream
• ½ cup (120 ml) milk
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)
• ¼ teaspoon nutmeg (optional)
• 1 cup (100 g) shredded cheese (Gruyère, mozzarella, or cheddar)
• ¼ cup (25 g) grated Parmesan, for topping
• Fresh thyme or parsley, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with butter.
2. In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
3. Pour in the heavy cream and milk. Stir in the salt, pepper, paprika, and nutmeg. Heat gently without allowing the mixture to boil.
4. Arrange half of the sliced sweet potatoes in the prepared dish. Spoon over half of the cream mixture and sprinkle with half of the shredded cheese.
5. Repeat with the remaining potatoes, sauce, and cheese. Finish by scattering Parmesan evenly over the top.
6. Cover the dish with foil and bake for 30 minutes.
7. Remove the foil and continue baking for another 15–25 minutes, until the potatoes are tender and the top is golden and bubbly.
8. Let the dish rest for about 10 minutes before serving. Garnish with fresh herbs if desired, and enjoy.