Sheet Pan Scalloped Sweet Potatoes
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 346
- Total Fat
- 26
- Saturated Fat
- 13
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 8
- Cholesterol
- 68
- Sodium
- 393
- Total: 55 min
- Active: 15 min
Ingredients
1 tablespoon unsalted butter
1 1/2 cups heavy cream
1/2 cup salad dressing spread
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- Preheat the oven to 450 degrees F. Grease an 18-by-13-inch sheet pan with the butter.
- 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.
- 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.
- 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.