Description
A comforting and flavorful side dish featuring thinly sliced sweet potatoes baked in a creamy, subtly spiced sauce with a cheesy topping. Easy to make and satisfying.
Ingredients
Scale
- 2 to 2.5 pounds sweet potatoes (about 3–4 medium), peeled and thinly sliced (about 1/8 inch thick)
- 1 tablespoon olive oil or unsalted butter
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups milk (whole or 2% recommended for creaminess)
- 1/2 cup heavy cream
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/4 teaspoon ground nutmeg (optional, but recommended)
- 1/4 teaspoon smoked paprika (optional, for a touch of depth)
- 1/2 cup shredded cheese (Gruyère, sharp cheddar, or Monterey Jack are good choices)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- 2. In a large skillet, heat the olive oil or melt the butter over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- 3. Add the minced garlic to the skillet and cook for another minute until fragrant.
- 4. Sprinkle the flour over the onions and garlic. Stir well and cook for 1-2 minutes.
- 5. Gradually whisk in the milk, a little at a time, whisking until smooth and thickened.
- 6. Stir in the heavy cream, salt, black pepper, nutmeg (if using), and smoked paprika (if using). Bring to a gentle simmer and cook for 2-3 minutes until thickened. Remove from heat.
- 7. Arrange half of the thinly sliced sweet potatoes in an even layer in the prepared baking dish.
- 8. Pour half of the creamy sauce mixture evenly over the sweet potatoes.
- 9. Layer the remaining half of the sweet potatoes on top.
- 10. Pour the remaining sauce evenly over the second layer.
- 11. Sprinkle the shredded cheese evenly over the top.
- 12. Cover the baking dish tightly with aluminum foil.
- 13. Bake for 40-50 minutes, or until the sweet potatoes are tender when pierced with a fork.
- 14. Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and bubbly.
- 15. Let stand for 5-10 minutes before serving.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or a covered oven-safe dish at 350°F (175°C). Avoid freezing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 300-350
- Sugar: Approx. 15g
- Sodium: Approx. 500mg
- Fat: Approx. 15g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 6g
- Protein: Approx. 8g