Scalloped Yukon Gold and Sweet Potatoes

Scalloped Yukon Gold and Sweet Potatoes make a dreamy, creamy side dish for your holiday meal. Spud love is what I call this! You’ll love the pretty presentation, and how easy they are to make.

With the holidays here (and really, the cold winter months in general), an indulgent and comforting side dish is a must. These Scalloped Yukon Gold and Sweet Potatoes fit the bill and are super-easy to make. This is a really pretty dish, too!

My husband makes a mean scalloped potato dish, and his recipe is a bit indulgent. Aside from using two types of potatoes and the presentation, I used his recipe to recreate this dish.

Simple roasted sweet potatoes are one of my favorite things to eat. I especially love them in this recipe for Sriracha-Roasted Pork with Sweet Potatoes. But sometimes you want something a little different. Enter Scalloped Yukon Gold and Sweet Potatoes. 

This recipe is enough as a side dish for four people, so if you have a larger group to serve, up the ingredients. This is a fun dish to make you feel really creative!

Arrange the potato slices – standing up – around the outside of your baking dish and moving inward. To ensure the potato slices are about the same height, I sliced a bit of the bottoms off the larger rounds (in my case, that ended up being the sweet potatoes).

Don’t fear you’ll be wasting food! Use the sliced-off pieces to insert into any open areas in your baking dish. You can also save those pieces for another meal! Use them to make Udon Noodle Bowls with Mushroom, Sweet Potato & Spinach or for a stir fry. Plan for a fabulous breakfast dish like Sausage, Sweet Potato & Spinach Quinoa Bowls with Egg . See? Lots of ways to use up those “extras.”

Ingredients You’ll Need for Scalloped Yukon Gold and Sweet Potatoes:

1. Cooking spray
2. Butter
3. 3 small Yukon Gold potatoes
4. 1 large sweet potato
5. Garlic
6. Salt & black pepper
7. Fresh herbs like rosemary and thyme
8. Shredded Parmesan cheese
9. Shredded Gruyère (or Swiss) cheese
10. Heavy whipping cream

I love how soft and creamy these scalloped potatoes get. The cream and melted cheese makes these a little over the top, and the sweet potatoes give them a little something special, both visually and in flavor.

In addition, these Scalloped Yukon Gold and Sweet Potatoes make a lovely presentation for any holiday table. Don’t forget to make these throughout the winter – they’re perfect on a dreary and cold winter’s night!

Give these Scalloped Yukon Gold and Sweet Potatoes a try for your holiday meals, or any night this season. You’ll love it!

Nutrition

Calories

188 cal

Fat

18 g

Carbs

2 g

Protein

6 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Patricia Conte/Grab a Plate

Serves Serves 4

Scalloped Yukon Gold and Sweet Potatoes

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5 based on 8 review(s)

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Ingredients

• 3 small Yukon gold potatoes, peeled and sliced into about 1/4-inch-thick rounds
• 1 large sweet potato, peeled and sliced into about 1/4-inch-thick rounds
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon fresh rosemary, leaven minced
• 1 teaspoon fresh thyme
• 1/4 cup shredded Parmesan cheese
• 1/4 cup shredded Gruyère cheese
• 1 tablespoon melted butter
• 1/2 cup heavy whipping cream
• Cooking spray

Instructions

1. Preheat the oven to 400 degrees F. Lightly coat the baking dish with the cooking spray.
2. Arrange the potatoes around the dish so they’re standing up. Alternate the gold potatoes with the sweet potatoes. I cut a little off the sweet potato rounds so they are about the same height as the gold potato slices. You can insert the remaining pieces when you’ve finished arranging the potatoes.
3. Pour the melted butter over the potatoes.
4. Pour the heavy whipping cream over the top of all the potato rounds.
5. Scatter the garlic across all the potatoes, ensuring you get in between the slices.
6. Sprinkle the salt and black pepper across the slices, along with half the herbs.
7. Scatter the Parmesan cheese across the potato rounds, getting between the rounds, and do the same with the Gruyère, saving just a little to sprinkle on the top.
8. Top with the remaining herbs.
9. Cover with foil and cook for 40 minutes. Remove the foil and cook for another 10 minutes or until the cream is bubbly.
10. Remove from the oven and serve warm.

7.8.1.2

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