Sheet Pan Scalloped Sweet Potatoes

Sweet potatoes have gotten a bum deal when it comes to the holiday table. Mashed and mixed with any number of sweet stir-ins, they leave those of us wishing for a savory option without much choice. This sheet pan side layers thinly sliced potatoes with the classic combination of Parmesan and Gruyere and rounds it all out with plenty of thyme and black pepper. Baking it on a sheet pan results in plenty of golden crispy edges as well as a tender potato center.
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  • Total: 55 min
  • Active: 15 min
  • Yield: 8 to 10 servings
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Ingredients

1 tablespoon unsalted butter

1 1/2 cups heavy cream

1/2 cup salad dressing spread, such as Miracle Whip Dressing

1 teaspoon fresh thyme leaves, finely chopped

Pinch of cayenne

2 cloves garlic, grated

Kosher salt and freshly ground black pepper

2 1/4 pounds medium sweet potatoes, peeled (about 5)

1/3 cup freshly grated Parmesan (about 1 1/4 ounces)

1 1/2 cups shredded Gruyere (about 4 1/2 ounces)

Directions

Special equipment:
a mandoline or vegetable slicer
  1. Preheat the oven to 450 degrees F. Grease an 18-by-13-inch sheet pan with the butter.
  2. Put the cream, salad dressing spread, thyme, cayenne, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over medium heat. Bring to a gentle simmer, stirring often, then turn off the heat. 
  3. Thinly slice the potatoes on a mandoline or vegetable slicer into about 1/8-inch-thick rounds. Arrange half of the potato slices in a single, overlapping layer on the prepared sheet pan and sprinkle with salt and half of the Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture over the potatoes. 
  4. Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with the Gruyere and remaining Parmesan. Cook, uncovered and rotating the pan halfway through, until the potatoes are very brown and crusty on top, 15 to 20 minutes more.