Scalloped Hasselbeck Sweet Potatoes
Its quite possible you have all your Thanksgiving menus set in stone, but in case you don’t, I’m trying to squeeze a couple more in!
This one cannot be missed because it’s just too good. Now, I have to admit that normally I’m not a huge sweet potato fan. I like my savory things to be mostly salty and then I like my sweet for dessert.
I’m really not too fond of the traditional marshmallow, brown sugar pairing and I’ve just never found a sweet potato side that I was head over heels in love with….
Until this! This to me is everything. Crispy, thin, sweet potatoes with lots of cheese, rosemary, and garlic.
Salty and of course a little sweet but 100% savory. I really love the presentation of this dish too, something about the assembling this dish was just so fun!
It reminding me of a craft project..stacking tiles or cards or something? Anyway- don’t mind me I’m sleep-deprived.
Back to this dish. It can be prepped the night before and baked before serving which is obviously always a perk. Also, like so many savory dishes, can be easily adapted to suit your tastes.
If you don’t love garlic & rosemary use some caramelized onions & thyme. I used Parmesan and Cheddar cheeses, but Gruyere and Swiss would work well too. This is such a versatile side dish that I can’t wait to make again!
Hasselbeck Sweet Potato Gratin
- 3 oz. finely grated cheddar or Gruyere cheese
- 3 oz. finely grated Parmesan cheese
- 2 cups heavy cream
- 5- 6 medium sweet potatoes*
- 2 cloves of garlic, minced
- 1 tablespoon of fresh rosemary, roughly chopped
- salt & pepper to taste
- butter for greasing the pan
Preheat oven to 400F.
Using a microplane or whatever else works for you, slice the potatoes to 1/8 inch thick. Soak in water until ready to use.
Combine the cheeses. Take about 1/3 out and set aside. To the rest of the cheese add the cream, garlic, rosemary, salt & pepper. Whisk together.
Drain & dry the potatoes and add them to the cheese/cream mixture. Make sure that each slice gets coated, using your hands to separate them.
Use the butter to grease a 9-inch skillet or other 2-3 quart sized pan. Grab a stack of the potato slices and arrange them vertically around the perimeter of the pan.
Continue, arranging the potatoes in the pan and then continuing onto the inside as well. Pour the remaining cream mixture over the potatoes, filling it about halfway up the side of the pan.
Cover with foil and bake for 30 minutes. Then remove the foil and bake another 30 minutes uncovered. Finally, add the remaining cheese all over the top and bake for a final 30 minutes, or until super golden brown with the cheese crisp.
*Since every potato is slightly different, you may need a few extra slices to wedge in to make the whole thing fit in snugly. I had one extra that I ended up using in the end.
Recipe adapted from Serious Eats
This looks amazing! We use sweet potatoes and pumpkins in savoury dishes all the time in Australia. They are some of my weekly staples! Mashed, cubed and baked and tossed through salads, in curries, roasted in the oven, BBQed :)
I am a huge fan of sweet potatoes. I am partial to marshmallow topped during Thanksgiving but I am saving this up for another night.
Holy gorgeous, girl! These look fabulous!
Right there with you about those marshmellow-laiden casserole anything. This looks lovely.
I was going to cut out the sweet potatoes, but I may have to try these.
That looks so beautiful and delicious!
I’ve never been a huge sweet potato lover and, like you, I prefer my savory dishes to be 100% savory but, if this dish made you change your mind about sweet potatoes, well, I think I have to give it a chance! Plus, cheese always makes everything better :)
This is almost too much yumminess for one dish…can’t wait to try it!
Thanksgiving may be over, but I don’t see any reason why one couldn’t also make this for Christmas, Or dinner on Monday.
Looks totally fabulous. Making it this weekend for a Sunday lunch. Thank you for your weekly contributions.
This is one of the best things I have ever eaten!! I have already made it three times this summer to rave reviews! It is not difficult to make, but it lookstand tastes like it took hours!
These were a huge hit with our family this Thanksgiving. I was looking for a new take on sweet potatoes, and found a few good possibilites and put it to a vote. The family voted for this recipe and they came out really good. This recipe will definitely become part of our standard repertoire.
So it’s Thanksgiving, and we’re making these sweet potatoes and – as requested by the family. “Hey, can you make those awesome sweet potatoes from last year?” :)
Just made this for T-giving dinner and it was epic!!.
I’ve made the seriouseats original recipe for holiday celebrations before with great results and wanted to make it again, but someone else was making a potato dish. So I was looking for a savory sweet potato option (I didn’t think my European friends would be into the typical American candied yams or super sweet brown sugar/maple syrup/marshmallow sweet potato concoctions).
At first, I wasn’t sure how the cheese and rosemary would go with the sweet potatoes, but it turned out amazing! (I didn’t use any garlic, but opted for 3 Tbsp of fresh rosemary [more than the recipe calls for]. I can confirm that this will be my go-to T-giving sweet potato offering for years to come!!
Can this dish, or part of it, be made ahead of time?
This is my third time making this recipe… by popular request! I make it the day before, then only have to finish the third cook time of 30 minutes before serving. Also tried some real bacon bits. HUGE hit
I tried this and thought that the cheese makes this too rich to be part of the Thanksgiving feast.
You are welcome to skip the cheese- we think it balances will with our other side dishes!