SCALLOPED SWEET POTATOES WITH BACON AND GRUYERE ARE THE BEST SWEET POTATO ANYTHING!
These Scalloped Sweet Potatoes with Bacon and Gruyere are about to become your new favorite sweet potato casserole. They’re made with herbs simmered in cream poured over layers of sweet potatoes, bacon, onions and Gruyere cheese then baked to tender, golden, bubbly perfection. These Scalloped Sweet Potatoes are perfect for Thanksgiving, company or every day!
Do you say po-a-to or po-tah-to? Well, all that really matters is what you love to eat the with them. Am I right? Scalloped potatoes are a favorite dish. Cheese and potatoes are a timeless couple. Using sliced sweet potatoes, perfectly adorning herbs and bacon take this wining combo to the next level in this Scalloped Sweet Potato recipe.
Creamy Gruyere cheese and the gratin crispy topping are what every potato dreams are made of. They might even be more dreamy than my Company Mashed Potatoes, Roasted Hasselback Sweet Potatoes or Roasted Potatoes with Bacon and Parmesan. At least my friend Melanie thought so (update – and now all her family thinks so! These Scalloped Sweet Potatoes are a new Thanksgiving MUST that all the siblings and in-laws make on repeat).
I took these Herb Scalloped Sweet Potatoes with Bacon and Gruyere to my friend, Melanie’s house for a Thanksgiving shoot complete with a spread of Carlsbad Cravings recipes and her amazing Thanksgiving Chalkboard Prints.
The cheesy, bacon, herb aroma was torturous as we exercised all our self control to not dive face first into the Scalloped Sweet Potatoes before the photo shoot was done.
The second the last photo was snapped, we all grabbed our forks and both Melanie and her husband emphatically agreed these were the “best potatoes [they’ve] ever eaten.” I agree Melanie and Dan, I agree.
Scalloped Sweet Potatoes vs Sweet Potato Casserole
Before we jump right into Scalloped Sweet Potatoes, let’ talk about potatoes first. I found it interesting that when speaking of a singular potato you do not use an ‘e’. When talking of them in the plural you use the ‘e’. As in there are over 1,000 types of potatoes. The vast majority are derived from varieties found in south central Chile.
My favorite potato is still the sweet potato. More than not, sweet potatoes are served with pecans and marshmallows or brown sugar, maple syrup in Sweet Potato Casserole.
While I love all of those sweet recipes, I also love a step in the opposite direction like in this savory Scalloped Sweet Potato Casserole. Using the natural sweetness in these potatoes with the savory Gruyere, bacon and herb ingredients brings full Gustatory satisfaction.
This Scalloped Sweet Potato Casserole is not a “vegetable dessert dish” in which sweet potatoes get wedged into. This is a flavorful potato dish exploding with scrumptious details. Sweet potatoes can do dessert and they can also do cheese to make this incredible scalloped savory dish.
What are scalloped potatoes?
In North America, there is a general agreement that Scalloped Potatoes should include sliced potatoes with a milk sauce – which is either milk or cream or a white-sauce poured over the potatoes. You may or may not get grated cheese and/or breadcrumbs happening beyond that. So going from this basis let us see how it might have developed to one of Americas favorite potato dishes.
When I hear ‘scalloped’ usually, think of scalloped hearts for valentine’s Day and not potatoes. No wait, I am always thinking about cheesy, yummy potatoes when I hear scalloped. This dish was a staple in my home growing up so my question is where did they come from, besides Grandma.
Scalloped potatoes have no definitive origin or story that we know of. With so many ideas, and possibilities let me briefly outline my favorites.
- An old English word, “collops”, one meaning is, slices of meat. It’s very closely related to the French word, escalope. In Yorkshire, a dish called “collops” which is thick slices of potato, fried until brown. So here we get the thin slices, of cooked potatoes.
- Could be from the French word, escalope, which is thin meat, either beaten by a mallet
- There are Irish recipes for “Potato Collops” which are identical to the North American notion of scalloped potatoes, except that the Irish recipes add diced bacon for flavor. See this dish is just supporting the Irish side of me. I knew to add BACON to an already great combination of cheesy potatoes.
- My favorite comes from a transference of ideas from “scalloped oysters.” Scalloped oysters were first cooked in scallop shells, sprinkled with bread crumbs. Scallop shells clean up very presentably, far more suitable for putting on someone’s plate to impress. So they would shull the oysters from rough and uncomely oyster shells and serve in scalloped shells. The connection is these were breaded, or had that gratin crispy layer on top. So breaded and in scallop shells became a term for other dishes served breaded.
- Some folk lore dates back to A navy lieutenant named Vanderbilt was visiting New York City in spring. He complained to his cook that the potato chips were too thick. As a joke to the lieutenant, he cut the potatoes into thin slices, then he fried the chips in oil and subsequently he added some flavoring. Unbelievably, the lieutenant thought it tasted so good.
What is the Difference Between Scalloped and Au Gratin Potatoes?
These Scalloped Sweet Potatoes combine the best of both scalloped potatoes and au gratin potatoes.
The differences in the two are the topping and the sauce. Scalloped potatoes traditionally are made with a cream and herbs and not necessarily a crunchy browned topping.
While Au Gratin dishes use cheese and have a breaded topping or crust. This topping can range from Ritz crackers, to crunchy cheese or bread crumbs. Some Au gratin dishes only have the cheese on top and not thru out the potatoes.
Both dishes use the potato rounds. As you can see from this Scalloped Sweet Potato recipe, it is the the best of both worlds. It is decadent and flavorful from top to bottom. I take the best from both dishes and make them into one. Cream, cheese and a gratin topping of cheese and bacon.
Which Potato is best for scalloped Potato dishes?
With so many types of potatoes, which one should we use? What are the differences? There is no best potato. With so many differing qualities that are great for differing dishes you should be using a variety of potatoes regularly. As you will learn more about the different varieties, you will know what ones to use. A lot of the decision-making will be what is available.
Of the 1,000 potatoes’ varieties, only 200 are sold in the United States. From those 200 they can be categorized into 1 of 7 types: russet, red, white, yellow, blue/purple, fingerling and petite. Each potato has its own health and nutrient benefits. A generic report would be to label them as a starchy vegetable and a healthy carb. They are high in fiber, include vitamins and minerals, and low in calories.
Traditional Scalloped potato recipes use Russet potatoes or Yukon Golds. Yukons tend to hold their shape a little better and are less mushy (although your sauce will be slightly milkier). Russets have the most starch and make the creamiest sauce. Since sweet potatoes are my favorite, I knew I had to try them out as well.
I first perfected my version of scalloped potatoes with my Potatoes and Bacon Au Gratin. “Insane” as in insanely delicious is how Patrick refers to them. So with Thanksgiving coming up, I wanted to create a version with sweet potatoes, but the more I thought about it, the more I knew I could not improve upon my already “insane” and perfectly delicious Potatoes and Bacon Au Gratin.So these new Herb Scalloped Sweet Potatoes with Bacon and Gruyere are basically the same recipe using sweet potatoes instead of russet potatoes and a little different cooking time.
Sweet Potato Nutrition
While white potatoes, like Russet and Yukon, are lower in fat and sugar, sweet potatoes have fewer carbs and calories – did this Sweet Potato Casserole just get more delicious? Sweet Potatoes are also packed with nutrients such as beta-carotene, potassium and have more vitamin A and vitamin C. I love the variety of color sweet potatoes give any recipe. The sweetness is perfectly paired with the chives, thyme and nutmeg.
The Difference Between Sweet Potatoes and Yams
Sweet potatoes come in 4 colors: purple, orange, yellow and white. They are often called “yams” at your grocery store but are in fact, are sweet potatoes. Most people, in fact, have probably never tasted a true “yam.”
Sweet potatoes are lower in calories and higher in beta-carotene and vitamin C than yams. Yams have slightly more potassium and manganese. They both contain decent amounts of B vitamins. Both have great health benefits.
Sweet Potatoes are a clear winner to use in this Scalloped Sweet Potato recipe. They are available, healthy and they are so yummy!
How to Choose Sweet Potatoes?
When selecting your sweet potatoes for this Scalloped Sweet Potato Casserole, look for garnet yams – these are red sweet potatoes masquerading as yams! You may also use Jewel or Beauregard, which are also sweet potatoes. These three varieties are the orange fleshed, reddish-brownish-orangish skinned sweet potatoes that are often confused as yams.
When selecting your sweet potatoes, look for ones that are firm, free of blemishes and have unwrinkled flesh. Also, try and select sweet potatoes that are uniform in size so your scalloped potatoes will be more uniform and cook evenly.
How do I store Sweet Potatoes?
Another reason I love cooking with potatoes, is they keep for a very long time when stored correctly, which means you can make this Scalloped Sweet Potato recipe at a moments notice!
You may store your sweet potatoes in a dark, cool closet away from the heat of the kitchen or the bottom of your pantry shaded from the light by a shelf. You may also store sweet potatoes in covered bins on the cool ground.
After purchasing sweet potatoes, remove them from any plastics bags, If you want to have them in a bag use a breathable cotton sack. Make sure they are completely dry before storing long-term. Damp potatoes will rot or sprout faster. Potatoes last about 3-5 weeks in the pantry. I do not store my potatoes in the refrigerator as it can make them sweeter and they can become dark when cooked. If you do refrigerate, they will last 3-4 months.
While rotting potatoes are obviously bad here are a few more signs to look for:
Avoid potatoes that are green, wrinkled, soft, mushy, moldy, with scars or bruising and if they have a bitter taste. Sprouts need to be discarded before cooking the potatoes. Potatoes that have sprouted can be eaten.
Potato Options
With 4 color varieties of sweet potatoes you can mix and match colors! I have also prepared this Scalloped Sweet Potato recipe with half sweet potato and half Yukon. You can always make in a few smaller dishes with different potatoes. Reference my Potatoes and Bacon Au Gratin recipe for white potato options.
Can I use a different Cheese?
The Gruyere MAKES these Scalloped Sweet Potatoes, so please don’t substitute a different cheese – it just wont’ be the same. Gruyere cheese is mega creamy, sweet, slightly salty, nutty and when smothering the thinly sliced, herb cream enveloped sweet potatoes and crispy bacon – magic happens.
How to Make Scalloped Sweet Potatoes
- To make Scalloped Sweet Potatoes, start by simmering your herbs, onions and cream together to create luscious, flavor infused cream while you peel and slice your potatoes.
- You then bathe your sliced sweet potatoes in the herbed cream then simply layer some cream, sweet potatoes and onions, bacon and Gruyere a few times and then bake until tender. Once tender, smother with the last of the cheese and broil to golden delicious bubbly perfection.
- And in less than 60 minutes you have the best sweet potatoes or scalloped potatoes you have ever tasted!
Scalloped Sweet Potato Recipe Tips
- Simmer your “Spiced Cream” while you slice your sweet potatoes for maximum efficiency.
- For this particular recipe, I actually prefer dried herbs in the Spiced Cream as I think they hold up better to the heat but fresh is till good.
- Use a slotted spoon when scooping out the potatoes/onions that have been coated in cream. The slotted spoon will allow you to leave most of the cream in the bowl so you can pour it over the potatoes later.
- You are welcome to substitute ham for the bacon to make a hearty meal-in-one.
- We wait to cover our potatoes with cheese until the last 10 minutes or else it will brown to quickly. For ultimate decadence, add more cheese.
- Test the potatoes in the CENTER to make sure they are tender. Cooking times will vary depending on multiple factors (specifically the thickness of your potatoes) so if your potatoes aren’t tender then just keep cooking.
- When potatoes are done, broil until golden brown to develop that gorgeous crusty cheese layer.
How do I slice potatoes uniformly?
- There are many great tools to help with a large batch of slicing potatoes for a scalloped or au gratin dish. Namely the mandolin is one of the most popular tools out there. For Au gratin dishes, which use thinner slices, you can use a food slicer.
- Or work on your knife cutting skills. It is always hard to cut a moving object, and since potatoes are not flat, they will move. So first, cut a base to make the potatoes lay flat. Then, working from one end of the potato to the other, slice disks the desired width – super thin or thicker
- Use a marked chopping mat as a guide.
Can I make Scalloped Potatoes in advance?
Yes, you can make Scalloped Sweet Potatoes in advance; you have several options. You can prepare a few steps ahead of time, or all. If you are using this dish around the holidays or regular dinner, nighttime is always a precious commodity. One great aspect of this dish is it is so versatile in when and how it is prepared.
- Pre- slice potatoes: Clean, peel and slice potatoes then cover the sliced, raw potatoes completely with cold water and refrigerate use the cut potatoes within 24 hours. Be sure to keep slices covered in water to prevent slices from turning gray or brown. Other helpful tips for keeping cut potatoes from browning are to add a tablespoon of white wine vinegar or concentrated lemon juice to a gallon of water. Drain and layer. Use a mesh colander to help removes excess water. I have also used a salad spinner to drain the water.
- Make and do not bake yet: After assembling up to step 5 in the recipe, I cover the dish really well with foil or saran wrap. I bag the bacon and remaining cheese in a ziplock and tape to the top of the dish. Refrigerate until ready to bake. Let warm up for 30 minutes before baking. Bake within 24 to 48 hours of preparation.
- Make and bake: Make recipe as normal and bake the scalloped potatoes make sure to not overcook and do not forget the foil on top. Let them cool completely to room temperature. Then cover and make sure to get a good seal. Then you can refrigerate for up to 3 days.
How do I Reheat Scalloped Sweet Potatoes?
- Remove your Scalloped Sweet Potato Casserole from the refrigerator 30-60 minutes before baking. This will help them reheat more evenly.
- Cover your room temperature potatoes with a layer of foil or an oven-safe lid.
- Preheat your oven to 350 F
- Place the dish on the middle rack and cook for 25 to 30 minutes or until the internal temperature reads 165 F with a quick-read thermometer.
Can I freeze Scalloped Sweet Potatoes?
No, I don’t recommend it. Neither the potatoes nor cream sauce freeze well and you will be disappointed in the funny texture.
Herb Scalloped Sweet Potatoes with Bacon and Gruyere. Taste the magic.
Looking for More Potato Recipes?
- Gruyere and Ham Potato Stacks
- Sweet Potato Casserole with Marshmallows and Pecans
- Baked Parmesan Fingerling Potato Fries
- Mexican French Fries with Salsa Ketchup
- Slow Cooker Mashed Potatoes
Herb Scalloped Sweet Potatoes and Bacon Au Gratin
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Ingredients
- 2 pounds sweet potatoes (about 3-4 medium potatoes)
- 8 slices bacon, cooked and chopped
- 2 1/2 cups grated Gruyere cheese (about 8 ounces)
- 1 tablespoon butter, cut into 8 cubes
Herb Cream
- 3 cups heavy cream
- 1 large onion, thinly sliced
- 3 bay leaves
- 3 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped or 1 tsp. dried)
- 1 tablespoon chopped fresh chives (or 1 tsp. dried)
- 1 1/2 teaspoons fresh thyme (or ½ tsp. dried)
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 400 degrees F.
- Add the "Herb Cream" ingredients to a medium saucepan and bring to a gentle simmer. Simmer for 5-10 minutes while you grease a 9×13 casserole dish and peel and slice potatoes into ⅛ inch slices. Transfer potatoes to a large bowl. Discard bay leaves.
- Spoon just enough of the herb cream that has been simmering to cover the bottom of the casserole dish. Pour the remaining cream over the potatoes and gently toss to coat.
- Using a slotted spoon, layer the bottom of the casserole dish with ⅓ of the potato/onion slices (the slotted spoon will allow you to leave most of the cream in the bowl). Layer 1 cup of the cheese, ⅓ of the bacon then top with ⅓ of remaining cream. Repeat layers.
- Top the casserole with remaining potato/onion slices and pour over remaining cream. Dot the potatoes with cubed butter (reserving remaining cheese and bacon for the end).
- Cover the casserole with aluminum foil and bake for 30-40 minutes or until fork tender (will depend on how thin your potato slices are). Remove from the oven, sprinkle with remaining cheese then broil until cheese is golden. Remove and sprinkle with remaining bacon. Let potatoes rest for 10 minutes before serving.
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Dorothy Dunton says
Hi Jen! I love sweet potatoes and these look heavenly! My husband will eat them, but would never ask for them, but he loves squash ?? 🙂
Lawrence says
Hey Jen, Thanks you for sharing with us a great recipe. Looks so delicious. I just printed the recipe and have to try it next week!
Jen says
You are so welcome Lawrence! I am excited you are going to try it next week – YAY! Enjoy!!
Diane says
I wonder about substituting butternut squash for the sweet potatoes? To much moisture? Please let me know what you think it if you’ve tried!
Jen says
Hi Diane, I think that could work but having never tried it, I can’t guarantee the outcome. You would want to cook for much less time.
Diane says
No need to add flour or cook the potatoes in the cream? With sweet potatoes having far less starch than white want to be sure it binds well and isn’t a runny dish? Thanks!
Jen says
Nope, it won’t be runny! The cream reduces somewhat while it simmers and then the potatoes absorb the rest. Enjoy!
Jessica says
These look amazing! Curious what you usually serve as a main dish with these?
Jen says
Hi Jessica! They go beautifully with my Chicken Cordon Bleu on my site or any other main meat/steak dish and of course they go fabulous with turkey on Thanksgiving! Enjoy!
Susie says
these sound wonderful and I am going to make them to take to our Thanksgiving Potluck Feast. Do you think they would hold to make ahead? It would be easier for me to cook at home than try to cook them in the RV oven!!
Jen says
I think you could definitely make these ahead of time! They keep very well and reheat well too. Enjoy and Happy Thanksgiving!
beata says
Hello , I just want to make sure : it says ” 1 tablespoon butter , cut into 8 cubes ” – or should that be 1 stick of butter ?
Please , let me know ! I’m ready to try it tomorrow ! Thank you !
Jen says
Hi Beata, is indeed just 1 tablespoon. Enjoy!
beata says
Thank you Jane ! Hope you had a great Thanksgiving !
Sarah says
Hi Jen!
I just wanted to stop by and let you know that I made this for my family & friends on Thanksgiving and everyone LOVED it! Most people weren’t too interested when they found out it had sweet potatoes, but by the end of the night it was the clear favorite with everyone going back for seconds. Thank you so much for sharing and I hope you and your family had a great thanksgiving!
Jen says
YAY! I am thrilled everyone loved them enough for seconds – even if they are sweet potatoes 🙂 Thank you so much for letting me know and making my day Sarah! I hope you all had a wonderful Thanksgiving as well! PS Just checked out your blog – simply stunning!
beata says
I meant to say… JEN ! All the best !
Michelle says
I made these sweet potatoes for Thanksgiving and they were definitely the favorite dish of the day with everyone asking me for the recipe! I will never make another potato recipe again! Thank you!
Jen says
Wow, thanks for the awesome compliment Michelle, you made my day! I am thrilled everyone loved the so much! Happy belated Thanksgiving!
Lydia says
Hi Jen
I really like the flavours in this gratin. My husband and kids gave this dish the thumbs up. Woohoo… It’s amazing how you managed to transform sweet potatoes into such a fantastic dish. Thanks for creating great recipes like this. Looking forward to trying more of your recipes.
Jen says
Hi Lydia, welcome to my site! I am thrilled to hear that even the kids gave this dish a thumbs up – wahoo! I hope you have fun exploring and finding new favorites! Thanks for commenting!!
Danielle Stewart says
I quadrupled this recipe to serve to our brothers and sisters on the streets. I love to make really good food for them and this was such a huge hit.
Jen says
Danielle, you are such an angel! I am so happy this was such a hit! God bless you!
Michelle says
This sounds amazing but I was wondering if there is anything that can be subbed for the heavy cream? Certain dairy items can be a problem for me, so if I can make this a little more dairy free I’d love to give it a try! Any suggestions?
Jen says
Hi Michelle, I would try full fat coconut milk instead. It will have a little bit of a coconut flavor but not too strong and I think it will be delicious!
Alma @ Freelance Content Writer says
Hello Jen! I enjoy wonderful potatoes and also these appearance heavenly! I simply intended to visit and allow you understand that I made this for my household & close friends on Thanksgiving and also everybody loved it! Many people just weren’t also interested when they figured out it had wonderful potatoes, yet by the end of the night it was the clear favored with everyone going back for secs. Thanks a lot for sharing and also I hope you and also your household had a terrific thanksgiving!
Jen says
Hi Alma, I am thrilled this was such a hit and so flattered it was a favorite – yay! I have to admit I was a bit confused when I first read your comment but then I realized you must be in Canada and had already had Thanksgiving 🙂 – I hope it was absolutely wonderful! Thank you so much for taking the time to comment and make my day!
Beth says
Hi, do you think I could make this 4or 5 days early and freeze? It looks too good to pass up but I won’t have the time on thanksgiving or the day before. How do you usually reheat? Thank you!
Jen says
Hi Beth! I have never frozen scalloped potatoes before so I cannot speak for the outcome but there are several articles on the internet suggesting that they freeze just fine BUT the important thing is to undercook the potatoes or they will become mushy when defrosted. You want to cook them until they are almost done but not completely cooked, so you will want to monitor them closely. Once baked, immediately place in the refrigerator to cool. You can either bake frozen and increase baking time or defrost before baking – either should work fine. Happy early Thanksgiving!
Regan says
This recipe was delicious. My husband and brother-in-law, who are both not fans of sweet potatoes, loved it. MMMmmm, thinking of getting another helping.
Jen says
YAY! I’m so happy it was such a hit – even with the non sweet potato people! Thank you so much Regan!
Marie says
I cant wait to try these, my mouth has been watering for days just thinking about them! Could I prep them and bake them the next day? Or do you suggest to do it all the same day for maximum freshness and flavor?
Jen says
I think the same day is always the bests but these would still be delicious prepped in advance 🙂
Debra Cappelli says
Hi Jen – was looking for something different to do with sweet potatoes this Thanksgiving and this looks awesome. Just one question – the bay leaves – do you pull those out when you are putting the casserole together? Most of the other herbs are finely cut up so they should be fine, but the bay leaves appear to be left whole. Thanks a bunch!!
Jen says
Great question! Yes, you remove the bay leaves, I will clarify in the recipe, thanks! Happy Thanksgiving!
ALECIA says
This recipe sounDs perfect for what i wanted to make this year! Would it still work if I used cubed sweet potatoes instead of the sliced scallop style? TIA!
Jen says
Hi Alecia! I think cubed potatoes should work but they definitely take longer to cook than scalloped sweet potatoes so you will either need to increase the baking time or you could microwave your cubed potatoes in the microwave with a little bit of water (then drain the water) for a few minutes to give them a headstart. Enjoy!
Letha Bouse says
I made this recipe for the first time this Thanksgiving and my son insists that it’s on the menu for all our holiday get together meals. I’m taking to the office Christmas party and sure to be a hit there as well.
Jen says
Awesome Letha, I’m so happy everyone loved these sweet potatoes – especially your son – that’s so cute! Merry Christmas!
Amy says
Jen- I have come to trust and respect your awesome recipes time and time again! I had so many recipes of yours pinned and not sure what took me so long, but finally followed your profile, and love all your recipes. I love all the flavors in too many of your recipes to list here. I’ll try to get to the point in this post, LOL, I’ve made these wonderful scalloped sweet potatoes and can tell you I’m not a sweet potato fan; I served them twice at holidays and they were loved by all; including myself. I’d rather have roasted sweet potatoes or these scalloped sweet potatoes only when eating them:) So, my question, I needed to double the amount of servings, it shows me the adjustments but would I also cook in larger casserole dish? Is this something you can easily double measurements and still get same results as original size? Also, I’m not sure what happened before, sometimes they seem to become greasy on top and don’t cook together?. When not sure what’s for dinner…..ask….what would Carlsbad Cravings serve?!!! LOL!!!
Jen says
Hi Amy, thank you so so much for your kind words! I thrilled and honored you are loving my recipes! As far as doubling the recipe, it would be best to simply make 2 9×13 casserole dishes. If you do need to use one pan, then yes, definitely use a large pan and the only thing you would have to adjust is the cooking time – can’t tell you exactly how much longer you would need to cook them, that will depend on the size of the pan. As far as the grease on top, it is likely the butter fat separating from the cream so my best suggestion is to slice your potatoes thinner so they bake for less time and the fats are less likely to separate. I hope that helps!
Amy says
Thanks so much Jen for the suggestions and will follow the best I can. I plan on making tomorrow for Easter dinner and will just try the one 9×13 and see how that goes. So excited! Happy Easter to you and yours!
Royal says
This was a HUGE hit last year during the holidays. I’m making this again this thanksgiving. I made this once using some swiss because I didn’t have enough gruyere and it was so salty with swiss cheese. A friend said she has noticced that the saltiness of swiss stands out more when cooked. Gruyere is definitely the way to go. Just bought a big block at Bjs. I love sweet potatoes, and this is just decadently delicious.
Jen says
Thanks so much Royal! I’m s pleased these Scalloped Sweet Potatoes were such a hit last year and I hope they were equally adored this Thanksgiving! Thanks also for the tip about Swiss Cheese – Gruyere will always shave my heart too!
Beth says
Seriously. Everything I make from your site is fantastic. I adore sweet potatoes (my family does not) so I made a smaller version to try on Thanksgiving. I thought it was fantastic!! I used half n half and left off the butter on the top. It was the first thing I pulled out of the fridge to reheat later :)!
Jen says
Thank you so much Beth, that means so much to me that you are loving my recipes including these Scalloped Sweet Potatoes! and yay for leftovers 🙂
Amy says
These look so good! I really don’t like the taste of thyme, but I love rosemary with sweet potatoes. Can I sub rosemary and would I still add the nutmeg?
Jen says
Absolutely!
Stevie says
I made this for thanksgiving this year and WOW it was so good!! It was the total winner with my family out of all the dishes brought this year. I felt like a pro chef and it was so easy and SO GOOD! – I don’t even like sweet potatoes but LOVED this!! Thank you for the amazing recipe I can’t wait to try so many more recipes by you!
Jen says
Yay! Thanks so much for your awesome comment Stevie, I’m thrilled the Scalloped Sweet Potatoes recipe was a huge hit! I hope you enjoy exploring my site!
Sarwar says
Hi Jen – I stumbled upon your website last year during early days of pandemic when I was searching for some recipes. Since then I have tried several of your recipes which have been hit among my family and friends alike. As I was searching your site for Thanksgiving side dishes (I’m cooking your thanksgiving turkey this year again), I found this recipe for sweet potatoes which based on comments, ingredients, and pictures looks amazing and I want to try this. Question for you…the ingredients list says use 2 1/2 cups grated Gruyere cheese but it also says about 8 ounces. Which one it is? 2.5 cups or 8 ounces. I’m thinking, it got to be 2.5 cups but wanted to confirm with you. Thanks in advance and keep up the good work.
Jen says
Thanks you so much for your kind comment Sarwar! My apologies for the confusion, but 8 ounces Gruyere is roughly 2 1/2 cups. Google confirms: “How many cups of grated gruyère cheese in 8 ounces? https://www.howmany.wiki › How-many–cup–of–grat… 8 ounces of grated gruyère cheese is equivalent 2.3 ( ~ 2 1/4) US cups.
Hillary says
Help! 2 pounds of sweet potatoes I weighed and it’s only two potatoes, which would barely fill a 9 by 13 or feed my 8 people. I don’t understand how 2 pounds could be the correct amount for this dish. Is this correct and if so I would have to to double or triple it to fill my 9 by 13. That gets really expensive with the cheese. Can I double it in the same pan and have it cook fine?
Jen says
Hi Hillary, 2 pounds should be correct, but you can increase to 3 pounds. 2 pounds comes out to many slices when sliced 1/8-inch.
Sarriah says
I’m honestly not sure where I went wrong with this recipe? But it did not turn out. I had to bake it even longer than the suggested time and it was very soupy. I’m very saddened to even be writing this,because I was very careful in reading the directions and excited to being this to an upcoming dinner
Jen says
I’m so sorry Sarriah, that is so frustrating! I haven’t had anyone comment that this didn’t work out for them, so let’s try and troubleshoot:
1. What kind of sweet potatoes did you use – garnet yams?
2. Make sure they are sliced thin enough
3. Use a strong enough simmer when simmering the heavy cream
4. Use full fat heavy cream
Meaghan says
I gave this a try and omitted the bacon and used smoked Gouda instead of Gruyère because it was less expensive and easier to find. It turned out so good! I will definitely try it with the bacon next time. I have been looking for a different recipe since I have always made sweet potatoes and this was a winner.
Jen says
Awesome Meaghan, I’m so please it was a hit! Smoked Gouda sounds divine!
Kim says
The flavour was delicious, but it seemed like the cream curdled in the dish?? Just wondering why that would’ve happened?!
Jen says
That can be a common issue with scalloped potatoes! Simmering the cream before adding helps prevent curdling, but if that didn’t work you can lower your oven temperature and cook for a longer time. Hope this helps!