Scalloped Sweet Potatoes

I know this recipe seems a little out of place in May.
The weather is getting warmer, the summer is getting closer, we put away the boots, and got the flip flops out.
Yet, here I am, presenting you with a classic winter comfort food when I should be making ice-cream, granita, or sorbet instead.
But you see, sometimes after a long run (a very, very long run) a guy needs carbs, good carbs.
And sweet potatoes are among my fave carb.
They fill me up without giving me the food hangover feeling, all the while being so freaking healthy, it's almost silly.

While I love me some mashed sweet potatoes, the other night I wanted something more rich, something more creamy, something more gooey.
Something like scalloped sweet potatoes.
Scalloped potatoes is a traditional, filling side dish that one does not associate with “healthy food”.
And that for a reason, it’s usually overflowing with cups of heavy cream, tons of cheese, and pounds of starchy Russet potatoes.
But I can make a healthier version that's perfect for any weeknight, trust me.

Uber healthy sweet potatoes in place of white, less cheese, less heavy cream, but a ton of flavor.
I would say that this dish is an interesting twist to classic scalloped potatoes, without compromising the smooth, comfort-food texture that makes them so delicious in the first place. Do you trust me?

Scalloped Sweet Potatoes                                                                                          Print this recipe!

Ingredients
Serves 6

3 medium sweet potatoes (about 2½ lbs), sliced into ⅛-inch round (peeled or unpeeled)
2 tablespoons butter
1 small onion, thinly sliced
2 garlic cloves, minced
2 teaspoons fresh thyme leaves, divided
1 cup shredded gruyere cheese (or sharp cheddar)
½ cup / 125 ml heavy cream
½ cup / 125 ml milk
Salt and pepper

Directions

Preheat oven to 400°F (200°C) and place a rack in the middle.
Melt butter in a large saute pan over medium-high heat. Add onion, and saute for about 5 minutes until soft and translucent. Add garlic and saute for an additional minute until fragrant. Add in the heavy cream, milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 2 minutes until the sauce comes to a simmer (not a boil) and starts to thicken. Remove from heat and set aside.
In the meantime, lightly grease a 9x9-inch baking pan.
Spread half of the sliced sweet potatoes in an even layer on the bottom of the pan. Top evenly with half of the heavy cream mixture, then sprinkle evenly with half of the shredded cheese.
Top evenly with the remaining sliced sweet potatoes, the remaining half of the heavy cream mixture, and the remaining shredded cheese.
Cover the pan with aluminum foil and bake for 30 minutes.
Remove the foil and bake uncovered for 25-30 minutes, or until the sauce is bubbly and the sweet potatoes are cooked through.
Sprinkle remaining 1 teaspoon thyme and serve!

Nutrition facts

One serving yields 242 calories, 17 grams of fat, 16 grams of carbs, and 8 grams of protein.