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Garlic Butter Scalloped Sweet Potatoes

Garlic butter scalloped sweet potatoes bake in a creamy sauce until the potatoes are tender and the edges are bubbling. Thin overlapping slices make this 9x13-inch casserole a hearty, savory side dish.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 361
Ingredients Equipment Method Notes

Ingredients
  

  • 5 tbsp unsalted butter divided
  • 3 lb sweet potatoes peeled
  • 4 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 cup whole milk
  • 1 cup heavy cream
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Slice the sweet potatoes into 1/8-inch-thick rounds.
  4. Melt the remaining 4 tablespoons butter in a medium saucepan over medium heat.
  5. Add the garlic and cook for 30 seconds until fragrant.
  6. Whisk in the flour and cook for 1 minute.
  7. Gradually whisk in the milk and cream until smooth.
  8. Whisk in the salt and pepper.
  9. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, whisking, until lightly thickened.
  10. Arrange the sweet potato slices in overlapping layers in the prepared dish.
  11. Pour the sauce evenly over the sweet potatoes.
  12. Cover the dish tightly with foil and bake for 45 minutes.
  13. Uncover and bake for 20 to 30 minutes, until a knife slides easily into the potatoes and the sauce is bubbling at the edges.
  14. Let the casserole rest for 15 minutes before serving.

Notes

For even cooking, slice the sweet potatoes uniformly. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because it can soften the texture. For a dairy-free variation, use unsweetened plant milk and a dairy-free butter alternative.