Layered Sweet Potato Bake
A comforting side dish made with thinly sliced sweet potatoes layered in a creamy garlic sauce and topped with melted cheese.
Ingredients
3 large sweet potatoes, peeled and thinly sliced
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
½ cup whole milk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
1½ cups shredded Gruyère, cheddar, or mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch baking dish.
In a saucepan over medium heat, melt the butter. Add the garlic and cook for about 1 minute until fragrant.
Stir in the heavy cream, milk, salt, pepper, smoked paprika, and thyme. Heat until just steaming, but do not boil.
Arrange one layer of sweet potato slices in the prepared baking dish, slightly overlapping.
Spoon a little of the cream mixture over the potatoes and sprinkle with a handful of shredded cheese.
Repeat the layers until all the sweet potatoes, cream, and shredded cheese are used.
Finish with the Parmesan cheese on top.
Cover the dish with foil and bake for 45 minutes.
Remove the foil and bake for another 20–25 minutes, or until the potatoes are tender and the top is golden brown.
Let the casserole rest for 10 minutes before serving.
Garnish with fresh parsley.
Optional Add-Ins
Crispy cooked bacon
Caramelized onions
Fresh spinach between the layers
Chopped pecans for a crunchy topping
A pinch of cayenne pepper for heat
