Cheesy Bacon and Gruyère Scalloped Sweet Potatoes
A comforting, creamy casserole that blends sweet potato ribbons with smoky bacon and luxe Gruyère cheese. This dish balances caramelized edges, silky sauce, and a hint of garlic, making it perfect as a centerpiece or a crowd-pleasing side. It comes together with simple pantry staples and bakes into a golden, irresistible bake.
Ingredients
- 2 medium sweet potatoes, peeled and sliced into 1/8-inch rounds
- 4 slices bacon, cooked until crisp and chopped
- 1 cup Gruyère cheese, grated
- 1 /2 cup
- 1 /2 cup
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch paprika or smoked paprika, optional for color
- to taste fresh chives or parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish with butter or oil.
- Meanwhile, cook the bacon in a skillet until crisp. Transfer to a paper-towel-lined plate to drain, then crumble.
- In a small saucepan, warm the cream and milk with the minced garlic until just simmering. Stir in the butter and a pinch of salt and pepper. Remove from heat.
- Arrange a layer of sweet potato slices at the bottom of the dish. Sprinkle with a third of the cheese and a little bacon. Repeat in layers, finishing with a top layer of cheese and a final drizzle of the cream mixture.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake uncovered for another 15–20 minutes, until the sweet potatoes are tender and the top is bubbling and lightly golden.
- Let the dish rest for about 5 minutes before serving. Garnish with chopped chives or parsley if desired.