SWEET POTATO SCALLOPED CASSEROLE IRRESISTIBLE

Imagine layers of tender sweet potato, bathed in a creamy, savory sauce with hints of nutmeg and garlic, then topped with a golden, crispy crust – that’s exactly what this Sweet Potato Scalloped Casserole delivers. Forget the same-old sweet potato side dish; this recipe offers a delightful twist that will have everyone begging for seconds. I promise, you’ll absolutely adore this comforting and flavorful casserole!

Ingredients

For the Sweet Potato Layers:

• 3 pounds sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Creamy Sauce:

• 4 tablespoons butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups milk (whole or 2%)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional, for a little kick)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded Gruyere cheese (or Swiss cheese), divided

For the Crispy Topping:

• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1/4 cup grated Parmesan cheese

The Magic Behind the Scallops: Why This Recipe Works

This isn’t just throwing sweet potatoes and cream together; it’s about layering flavors and textures to create a truly unforgettable dish. The thinly sliced sweet potatoes cook evenly in the creamy sauce, ensuring each bite is tender. The Gruyere cheese adds a nutty, rich flavor that complements the sweetness of the potatoes, and the panko topping provides a satisfying crunch. If you’re a fan of Sweet Potato Casserole That Will Disappear Fast, you’ll find this recipe offers a savory counterpoint that’s just as irresistible.

Step-by-Step Instructions

Prepping the Sweet Potatoes:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Slice and Season: In a large bowl, toss the sweet potato slices with olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Make sure the slices are evenly coated.

Making the Creamy Sauce:

1. Sauté the Aromatics: In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
2. Create a Roux: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes until the flour is incorporated and the mixture is smooth. This is called a roux and it’s the base of your creamy sauce.
3. Whisk in the Milk: Gradually whisk in the milk, making sure to break up any lumps. Continue whisking until the sauce is smooth.
4. Simmer and Season: Bring the sauce to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Stir in the nutmeg, cayenne pepper (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
5. Add the Cheese: Remove the saucepan from the heat and stir in 3/4 cup of the shredded Gruyere cheese until melted and smooth. Reserve the remaining 1/4 cup for topping.

Assembling the Casserole:

1. Layer It Up: Spread a thin layer of the creamy sauce on the bottom of the prepared baking dish. Arrange a layer of sweet potato slices over the sauce, slightly overlapping them.
2. Repeat Layers: Pour another layer of the creamy sauce over the sweet potatoes. Repeat layering the sweet potatoes and sauce until all the sweet potatoes are used, ending with a layer of sauce on top.
3. Top with Cheese: Sprinkle the remaining 1/4 cup of Gruyere cheese over the top of the casserole.

Making the Crispy Topping:

1. Combine Ingredients: In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. Toss until well combined.
2. Sprinkle and Bake: Sprinkle the panko mixture evenly over the top of the casserole. Bake in the preheated oven for 45-55 minutes, or until the sweet potatoes are tender and the topping is golden brown and crispy.
3. Let Rest: Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.

Secrets to Scalloped Sweet Potato Success

• Even Slicing is Key: Use a mandoline or a very sharp knife to ensure your sweet potato slices are uniform in thickness. This will help them cook evenly.
• Don’t Overcook the Sauce: Simmer the sauce until it’s just thick enough to coat the back of a spoon. It will thicken more as it bakes.
• Cheese Choices: Gruyere is my go-to for its nutty flavor, but Swiss, Fontina, or even a sharp cheddar would also work well in this Sweet Potato Scalloped Casserole.
• Spice It Up (or Down): The cayenne pepper adds a subtle warmth, but feel free to omit it if you prefer a milder flavor. You could also add a pinch of smoked paprika for a smoky note.
• Make Ahead Magic: You can assemble the casserole up to 24 hours in advance. Just cover it tightly and refrigerate. Add about 10-15 minutes to the baking time if baking from cold.

Serving Suggestions: What Goes Well With This Casserole

This Sweet Potato Scalloped Casserole is a fantastic side dish for a variety of meals. It pairs beautifully with roasted chicken, pork tenderloin, or a hearty vegetarian lentil loaf. It’s also a showstopper on your Thanksgiving or holiday table. Think of it as a sophisticated cousin to the classic Marshmallow Sweet Potato Casserole, offering a more savory and complex flavor profile. For a complete meal, consider serving it alongside a simple green salad or some roasted Brussels sprouts. You might also enjoy pairing it with Garlic Parmesan Sweet Potato Wedges for a sweet potato extravaganza!

Variations to Make It Your Own

• Add Bacon: Crispy bacon crumbles would be a delicious addition to the topping or layered throughout the casserole.
• Go Vegetarian: Use vegetable broth instead of milk for a vegetarian version. You might also want to add some sautéed mushrooms or spinach to the filling.
• Sweeten It Up (Slightly): If you prefer a slightly sweeter casserole, add a tablespoon or two of maple syrup to the creamy sauce. But honestly, I think the natural sweetness of the sweet potatoes is perfect as is! You could also check out Southern Maple Sweet Potato Casserole for more ideas.
• Different Toppings: Experiment with different toppings! Try crushed pecans, walnuts, or even fried onions for a different texture and flavor.

Storing and Reheating: Keep the Deliciousness Going

Leftover Sweet Potato Scalloped Casserole can be stored in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave.

Final Thoughts: Your New Go-To Side Dish

I know you’re going to love this Sweet Potato Scalloped Casserole! It’s a delightful twist on a classic side dish, perfect for any occasion. The creamy, savory flavors and crispy topping are simply irresistible. So, gather your ingredients, put on your apron, and get ready to create a dish that will impress your family and friends. Enjoy! This recipe is a great alternative to Sweet Potato Casserole and Ruth’s Chris Sweet Potato Casserole.