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Cheesy Scalloped Sweet Potato Casserole Recipe

These Cheesy Scalloped Sweet Potatoes are made with tender sweet potato slices, heavy cream, fresh herbs, and melty gruyere cheese. This easy casserole goes perfectly with both comfort food and holiday feasts!

For another tasty sweet potato side dish, try my grilled sweet potato salad! Or, try these easy cheesy scalloped potatoes with regular potatoes.

Why This Recipe Works

This side dish is sort of a mix between sweet potato gratin and scalloped potatoes – you’ll love it!

  • Rich, cozy flavors. The sweetness from the potatoes combined with the fresh lemony herbs and buttery gruyere cheese is mouth-wateringly good! Everybody will want seconds.
  • Perfect for any occasion. These sweet potatoes are awesome at a holiday meal, but they’ll also work with your favorite steak dinner, or you could make them just because as a comfort food dish.
  • Versatile. I chose to add fresh tarragon and thyme to these potatoes so they would pair nicely with the citrus herb mixture I slather on my turkey during the holidays. However, you can customize your scalloped sweet potatoes with black pepper, parsley, or even cayenne pepper if you want to turn up the heat.
  • Little effort required. This scalloped sweet potatoes recipe requires just 10 minutes of chopping and whisking, and then all you have to do is pop the potatoes into the oven and wait for them to be done.

What Are Scalloped Potatoes?

Scalloped potatoes are a casserole dish made with thinly-sliced potatoes, a rich cream sauce, and a selection of fresh herbs. As noted above, this sweet potato version sort of combines scalloped potatoes with potatoes au gratin, because it includes layers of gruyere cheese. Technically, you could omit the cheese if you want to make a traditional scalloped potatoes recipe, but I highly recommend leaving it in – you don’t want to miss out on the extra flavor and texture it adds!

A serving of scalloped sweet potatoes on a plate.

Recipe Ingredients

Here’s what you’ll need to round up to make this dish happen. If you’re looking for exact amounts, check out the recipe card at the bottom of the post.

  • Sweet potatoes – I find that 1/3” slices are perfect for this recipe. You don’t want the potatoes to be too thick so that they’ll cook all the way through in the oven, but you don’t want them to be too thin either.
  • Butter – You can use salted or unsalted butter, whichever you prefer. If you use salted, you may want to omit the additional sea salt.
  • Shallot – If you would rather use an onion, that will work too.
  • Garlic – Make sure to use freshly minced garlic cloves rather than garlic powder.
  • Heavy cream and milk – I find that using a mix of heavy cream and 2% milk gives your potatoes a decadently thick and creamy texture, without making every bite too rich/overpowering.
  • Seasoning – Add in a mix of diced fresh thyme, diced fresh tarragon, and sea salt.
  • Cheese – I like to stick to shredded gruyere cheese, but you could throw in some parmesan too if you wish.

How to Make Scalloped Sweet Potatoes

This scalloped sweet potatoes recipe is made in just a few simple steps. For the full set of directions, scroll down to the recipe card below.

Side-by-side process shots of layering sweet potatoes with creamy sauce and cheese to bake up into scalloped sweet potatoes.
  • Prepare the potatoes. Preheat the oven to 400F and grease a baking dish. Then, use a mandoline to cut the sweet potatoes and add half of the slices to the dish.
  • Make the cream and milk mixture. Next, heat a small sauce pan over medium high heat, add butter, and saute the shallots and garlic. After that, stir in the remaining ingredients, bring everything to a boil, and remove the pan from the heat.
  • Finish layering the casserole. Pour half of the milk mixture over the sweet potatoes and add half of the gruyere cheese. Then, layer the remaining sweet potatoes on top, followed by the remaining milk and cheese.
  • Bake the casserole. Cover the casserole with tin foil and bake for 30 minutes. Then, remove the tin foil and bake for an additional 25-30 minutes, or until the sweet potatoes are tender.

Can I Make This Ahead?

Yes! I highly recommend baking this recipe ahead of time, especially if you’re making it during the holidays and want to free up some oven space for day-of preparations. Simply prepare and bake the casserole, store it for up to 2-3 days in the fridge as directed in the “how to store” section below, and reheat it in the oven until warmed through when you’re ready to enjoy it.

Cheesy scalloped sweet potatoes in a baking dish.

Tips & Variations

  • Test for doneness. Make sure the potatoes are tender in the centers (as well as on the edges) before you pull the baking dish out of the oven. Depending on how thick you slice the potatoes, they may need a little more time in the oven!
  • Make sure to slice the potatoes to an even thickness. Using a mandoline is the best way to ensure a uniform thickness, but a sharp knife will work as well. You want the potato slices to be as uniform as possible so that everything cooks evenly.
  • Broil after baking. If you want an especially golden-brown, crispy cheese topping, feel free to broil your scalloped sweet potatoes for a minute or two after baking.
  • Swap in another kind of cheese. I love gruyere in this recipe, but mozzarella and parmesan, for example, are great too! You could also mix some of the above together, if you like.
  • Add bacon. Some bacon bits on top of these cheesy potatoes would taste fantastic!
Shredded cheese on a cutting board and a pan of scalloped sweet potatoes.

Serving Suggestions

Top view of a pan of cheesy scalloped sweet potatoes.

How to Store & Reheat Leftovers

I don’t recommend freezing this scalloped sweet potatoes recipe because it’s not possible to preserve the creamy texture. You can, however, store it in the fridge for a few days if need be:

  • To store. You can keep scalloped sweet potatoes in an airtight container in the fridge for 3-4 days.
  • To reheat. If you don’t really mind a slight change in texture, simply use the microwave. Or, preheat the oven to about 350F, and bake the casserole until it is warmed through.

More Potato Recipes

If you enjoyed these cheesy scalloped sweet potatoes, be sure to give these other easy potato side dishes a look, too!

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Scalloped sweet potatoes in a casserole dish.

Cheesy Scalloped Sweet Potato Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 1012 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


These Cheesy Scalloped Sweet Potatoes are perfect for a holiday feast. Made with heavy cream, gruyere cheese, tender sweet potatoes, and fresh herbs, this sweet potato casserole is sure to please!


  • 67 medium sweet potatoes, cut into 1/3” slices
  • 1 tablespoon of butter
  • 1 shallot
  • 2 garlic cloves, minced
  • 1/2 cup heavy cream
  • 3/4 cup 2% milk
  • 2 teaspoons fresh thyme, diced
  • 1 teaspoon fresh tarragon, diced
  • 1/2 teaspoon sea salt
  • 1 cup shredded gruyere cheese


  1. Preheat oven to 400 degrees.
  2. Spray the bottom of a 13×9″ baking dish with Cooking Spray. Set aside.
  3. Using a mandoline, slice sweet potatoes to 1/3″ thick. (if you do not have a mandoline, use a very sharp knife to slice)
  4. Add half the sweet potatoes to the greased baking dish.
  5. In the meantime, heat a small sauce pan to medium high heat. Add butter and shallots to pan. Saute until translucent, about 3-4 minutes. Next add in the garlic and saute for 30 seconds. Then add in the heavy cream, milk, fresh thyme, fresh tarragon, and sea salt and stir. Bring a boil and then remove from heat.
  6. Pour half the milk mixture over the sweet potatoes. Top with half the gruyere cheese.
  7. Add another layer of the remaining sweet potatoes, top with remaining milk mixture and cheese.
  8. Cover with tin foil.
  9. Bake for 30 minutes.
  10. Remove the tin foil and bake an additional 25-30 minutes, or until sweet potatoes are tender.
  11. Optional: Top with a garnish of fresh thyme.


  • Recipe inspired by The Iron You
  • To store. You can keep sweet potato gratin in an airtight container in the fridge for 3-4 days. I don’t recommend trying to freeze it, as the texture of the potatoes will not hold up.
  • To reheat. If you don’t really mind a slight change in texture, simply use the microwave. Or, preheat the oven to about 350 degrees, and bake the casserole until it is warmed through.


  • Serving Size: 2/3 cup
  • Calories: 157
  • Sugar: 7 g
  • Sodium: 216 mg
  • Fat: 9 g
  • Carbohydrates: 15 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 30 mg

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Scalloped sweet potatoes Pinterest image.



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17 comments on “Cheesy Scalloped Sweet Potato Casserole Recipe”

  1. I made this yesterday and it was sooooo good! I didn’t have gruyere cheese so I just substituted with Mexican mix cheese. Will be a family staple from now on.

  2. Avatar photo
    Cyndi - My Kitchen Craze

    What a great twist on sweet potatoes!! Love that these are cheesy too!! Now I’m wishing I had a big plate. Yummy!!

  3. I love sweet potatoes but have never had them all cheesy and scalloped. I need to try this immediately!

  4. Avatar photo
    Meg @ With Salt and Wit

    Sweet potatoes have to be on my Turkey Day menu as I am not a huge fan of regular potatoes (oh the horror!) but then you went and smothered them with cheese….sign me up girl!

  5. Avatar photo
    Faith (An Edible Mosaic)

    I’ve never had a savory sweet potato casserole before, but I bet it’s delicious with the contrast of flavors! Such a nice switch up from the usual *sweet* sweet potato casserole with brown sugar and/or marshmallows!

    1. Exactly! I always feel like I put my body into shock during the holidays with all the sweets! This savory side of sweet potatoes is glorious!