Garlic Scalloped Sweet Potatoes

Ingredients

• Sweet potatoes (2½ lb / 1.1 kg), peeled and thinly sliced
• Unsalted butter – 2 tbsp (for sauce base)
• Garlic – 4 cloves, minced
• Heavy cream – 1½ cups (360 ml)
• Milk – ½ cup (120 ml)
• Salt – ¾ tsp
• Black pepper – ½ tsp
• Paprika (optional) – ½ tsp
• Nutmeg (optional) – ¼ tsp
• Shredded cheese – 1 cup (100 g) (Gruyère, mozzarella, or cheddar)
• Parmesan – ¼ cup (25 g), for topping
• Fresh thyme or parsley, for garnish

Instructions

1. Preheat oven to 375°F (190°C). Lightly butter a baking dish.
2. Melt butter in a saucepan over medium heat. Add garlic and cook for about 30 seconds, until fragrant.
3. Stir in cream, milk, salt, pepper, paprika, and nutmeg. Warm gently—do not boil.
4. Layer half of the sweet potatoes in the dish. Pour over half of the cream mixture and sprinkle with half of the shredded cheese.
5. Repeat with remaining potatoes, sauce, and cheese. Finish with Parmesan on top.
6. Cover with foil and bake for 30 minutes.
7. Remove foil and bake uncovered for 15–25 minutes, until tender and golden.
8. Let rest for 10 minutes before serving. Garnish with fresh herbs if desired.