Want a dinner that feels like a million bucks but costs less than ten? This Sweet Potato Scalloped Potatoes is my secret weapon. It turns humble, affordable roots into a stunning, savory gratin that steals the show.
You don’t need expensive ingredients to eat well. This dish proves it. It’s my go-to for a cozy fall recipe or a stunning centerpiece for a harvest dinner. It’s rich, creamy, and packed with flavor that makes everyone ask for seconds.
I make this all season long. It pairs perfectly with a simple roast chicken or a pile of sautéed greens. Let me show you how to make this budget-friendly favorite.
Recipe Overview
Here’s what you’re making. Think of it as a savory, creamy yam recipe that bakes up golden and bubbly.
- Cuisine: American
- Category: Side Dish
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 6-8
Why This Recipe Saves You Money
I built this recipe to be kind to your wallet. Every choice has a purpose.
Sweet potatoes and yams are incredibly cheap, especially in the fall. They are the main event here, not a pricey add-in. A few pounds feed a crowd for just a few dollars.
The sauce uses simple pantry staples. We’re talking flour, butter, milk, and basic seasonings. You skip the expensive pre-shredded cheese and heavy cream many recipes demand.
It’s a one-dish wonder. You mix, layer, and bake it all in the same dish. This saves you time and money on extra kitchen gadgets or cleanup supplies.
Sweet Potato Scalloped Potatoes Recipe
The Budget-Friendly Ingredient List
Notes
Enjoy your homemade Sweet Potato Scalloped Potatoes Recipe!
Nutrition Information
My Tips for Smart Shopping on a Budget
I’ve learned a few tricks over the years. They help me keep my grocery bill low without sacrificing taste.
Buy sweet potatoes loose, not in pre-bagged nets. You can pick each one and get the exact amount you need. Look for firm potatoes without soft spots.
Choose store-brand butter and milk. For a recipe like this, the generic versions work perfectly. The flavors from the potatoes and herbs shine through.
Invest in a big container of dried thyme. It’s far cheaper per use than fresh herbs and lasts for months in your pantry. It gives that classic savory gratin flavor.
If you see yams or sweet potatoes on sale, buy extra. They store well in a cool, dark place for weeks. You can make this dish again next week!
The Budget-Friendly Ingredient List
Here’s everything you need. Check your pantry first—you might already have most of it.
- 3 pounds sweet potatoes or yams (about 4-5 medium)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole or 2% milk
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, but great for color)
- 1 cup shredded sharp cheddar cheese (buy a block and shred it yourself)
How to Make It (Step-by-Step)
Follow these steps for a perfect, creamy result every time. It’s easier than you think.
1. Start by heating your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little butter or cooking spray.
2. Scrub the sweet potatoes clean. You can peel them, but I often leave the skins on for extra nutrients and texture. Slice them very thinly, about 1/8-inch thick. A sharp knife or mandoline works best.
3. Make the sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until it smells a bit nutty.
4. Slowly pour in the milk, whisking constantly to avoid lumps. Add the thyme, garlic powder, onion powder, salt, pepper, and paprika. Keep whisking until the sauce thickens enough to coat the back of a spoon. This takes about 5-7 minutes. Remove from heat.
5. Layer the dish. Spread a thin layer of sauce on the bottom of your prepared dish. Arrange a third of your sweet potato slices in an even layer, slightly overlapping. Pour a third of the remaining sauce over them. Repeat this process two more times, ending with sauce.
6. Cover the dish tightly with aluminum foil. Bake for 45 minutes. The potatoes should be nearly tender when pierced with a fork.
7. Remove the foil. Sprinkle the shredded cheddar cheese evenly over the top. Bake, uncovered, for another 15-20 minutes. The top should be golden brown and bubbly.
8. Let it rest. This is the hardest part, but so important. Let the gratin sit for 10-15 minutes before serving. This allows the sauce to set, making it easier to slice.
How to Use Up Every Last Bit (No Waste!)
I hate throwing food away. Here’s how to make sure every scrap from this recipe gets used.
Got leftover sweet potato peels? Toss them with a little oil, salt, and pepper. Roast them at 400°F until crispy for a tasty snack.
If you have extra shredded cheese, pop it in a freezer bag. It’s perfect for melting on soups, eggs, or a future gratin.
Any leftover scalloped potatoes make an amazing breakfast. Fry a scoop in a skillet until the edges are crispy and top with a fried egg.
You can also freeze portions. Cool the baked dish completely, then cut and wrap individual servings. Reheat in the oven for a quick future meal.
Nutrition Notes
This is hearty, wholesome food. Here’s a basic look at what you’re getting per serving.
- Naturally rich in Vitamin A from the sweet potatoes.
- Provides a good source of fiber.
- Contains calcium and protein from the milk and cheese.
- To lighten it up, use 2% milk and reduce the cheese by half. The dish will still be creamy and satisfying.
Common Questions About This Recipe
Here are answers to the questions I get asked the most.
Can I use regular potatoes instead?
Absolutely! Russet or Yukon Gold potatoes work well. The flavor will be more traditional, but just as delicious. You can even do a half-and-half mix.
My sauce seems too thin. What did I do wrong?
Don’t worry. The sauce will thicken a lot as it bakes and then rests. Make sure you let the flour cook in the butter for a full minute. Also, letting the dish sit after baking is non-negotiable for the perfect texture.
Can I make this ahead of time?
Yes, you can assemble the whole dish up to a day in advance. Cover it and keep it in the fridge. Just add 10-15 extra minutes to the initial baking time since it will be cold.
This Sweet Potato Scalloped Potatoes recipe is proof that eating well doesn’t require a fancy budget. With a few smart choices, you can create a meal that’s both impressive and inexpensive.
It’s become a staple at my harvest dinners and weeknight tables alike. I hope it brings the same warmth and satisfaction to your home. Let me know your own money-saving tips for this recipe in the comments below! Please leave a rating!
