Sweet Potato and Potato Bake
This sweet potato and potato bake features tender potato layers, garlic cream sauce, cheddar, and Parmesan for a comforting dinner or holiday side dish.
Servings: 6 Servings
Calories: 466kcal
Equipment
- 9 x 13-inch baking dish
- Vegetable peeler
- Sharp knife or mandoline
- Spoon or whisk
Ingredients
- 2 medium sweet potatoes peeled
- 2 medium russet or Yukon gold potatoes peeled
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 ½ cups heavy cream
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- Fresh thyme or parsley for garnish, optional
Instructions
- Preheat the oven to 375°F. Grease a 9 × 13-inch baking dish.
- Slice the sweet potatoes and regular potatoes into thin, even rounds about ⅛ inch thick.
- Melt the butter in a saucepan over medium heat. Add the garlic and cook for 30 seconds, just until fragrant.
- Stir in the heavy cream, milk, salt, black pepper, smoked paprika, and dried thyme. Heat until warm without letting the mixture boil, then remove from the heat.
- Arrange half of the potato slices in the prepared baking dish, alternating sweet potatoes and regular potatoes. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheddar cheese.
- Repeat with the remaining potato slices, cream mixture, and cheddar cheese. Sprinkle the Parmesan cheese over the top.
- Cover tightly with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for another 20 minutes, or until the potatoes are tender when pierced with a fork and the top is lightly browned.
- Let rest for 10 minutes before serving. Garnish with fresh thyme or parsley, if desired.
Notes
Pat potatoes dry: Excess moisture dilutes the cream sauce, so pat slices dry with a paper towel before layering.
Salt each layer: Seasoning as you build gives more even flavor than relying on the cream sauce alone.
Cool before covering: Let leftovers come to room temperature before covering so condensation doesn’t water down the sauce.
Use room-temperature cheese: Cold cheese doesn’t melt as smoothly; let it sit out 15 minutes before baking.
Taste the cream sauce first: Adjust salt before pouring it over the potatoes since you can’t fix underseasoning once it’s baked in.
Nutrition
Serving: 1Serving | Calories: 466kcal | Carbohydrates: 32g | Protein: 11g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 683mg | Potassium: 671mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12023IU | Vitamin C: 7mg | Vitamin D: 1µg | Calcium: 272mg | Iron: 1mg