Sweet & White Scalloped Potatoes Recipe
Sweet & White Scalloped Potatoes Recipe photo by Taste of Home
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Sweet & White Scalloped Potatoes Recipe

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I love sweet potatoes and scalloped potatoes, so I decided why not make scalloped sweet potatoes This is a great recipe to change up your holiday table.—Yvonne Starlin, Hermitage, Tennessee
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 8 servings


  • 3 medium sweet potatoes, peeled and thinly sliced
  • 3 medium russet potatoes, peeled and thinly sliced
  • 3-1/2 cups heavy whipping cream
  • 2 tablespoons all-purpose flour
  • 4 teaspoons minced fresh thyme
  • 3 small garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 cup: 459 calories, 39g fat (24g saturated fat), 143mg cholesterol, 341mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 4g protein.


  1. Arrange potatoes in a greased 13-in. x 9-in. baking dish. In a small saucepan, combine the cream, flour, thyme, garlic, salt and pepper. Bring to a gentle boil. Remove from the heat; pour over potatoes.
  2. Cover and bake at 400° for 20 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and the top is golden brown. Yield: 8 servings.
Originally published as Sweet & White Scalloped Potatoes in Taste of Home Christmas Annual Annual 2012, p25

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justducky76 User ID: 6426903 240233
Reviewed Dec. 25, 2015

"This was part of our Christmas dinner and it was incredible. I didn't have tyme and I saut?ed a small chopped onion with the garlic and made a rue with the flour before adding the cream. My seasonings were salt, pepper and Mrs. Dash and I added about 1/4 cup Parmesan cheese. For color I sprinkled some fresh minced parsley over the top. We loved it! This dish is too heavy for regular meals but perfect for special occasions."

pwa User ID: 1007905 219215
Reviewed Jan. 30, 2015

"I added pieces of sliced ham between the layers and used part half and half instead of all heavy cream. This was a hit with my family."

Ballinrobe User ID: 650252 195059
Reviewed Apr. 17, 2014

"I made this last evening and subed 1/2 & 1/2 for heavy cream and rosemary for thyme but the color was not pretty and there was not much taste. Even my husband did not care for it so we will Not be making this again. I threw out the remaining potatoes."

JenCarr0131 User ID: 6964439 179362
Reviewed Jan. 13, 2014

"Delicious! I will be making these again. As I don't care for thyme, I substituted parsley. Other than that, I followed the recipe as stated."

mommysmenu User ID: 6183444 132266
Reviewed Feb. 11, 2013

"These potatoes are fabulous! I've made them at least 5 times already this winter. I substitute 2 1/2 cups of the heavy cream with half and half to cut some calories but leave a little cream to add the richness. I've also added some fresh shredded Parmesan cheese to the recipe on occasion. These have gone into our regular winter rotation. Thanks for an amazing recipe."

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