This is one of those cozy, beautiful dishes that makes your kitchen smell amazing. It’s creamy, cheesy, and has the perfect balance of sweet and savory.
The layers of tender sweet potatoes and butternut squash get baked in a garlicky cream sauce, and the top turns golden and bubbly. It’s a must-have side dish in the fall or for any holiday table.
Even better, it looks super fancy but is really easy to make.
Why I Love This Recipe
This is my go-to for family dinners or when I want to impress without stressing. I first made it for a fall potluck and it was scraped clean before I even got a second helping. It’s just that good.
- Sweet, earthy, creamy, and savory all in one
- Makes the house smell like a dream
- You can prep it ahead
- Beautiful and festive-looking
- Goes with just about anything
Servings + Cook Time
Serves: 8
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
What You’ll Need
- 2 medium sweet potatoes, peeled and thinly sliced (about 1/8” thick)
- 1 small butternut squash, peeled, seeded, and thinly sliced (about 1/8” thick)
- 1 ½ cups heavy cream
- 3 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 ½ cups shredded gruyère cheese
- ½ cup grated parmesan cheese
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tbsp butter (for greasing the dish)
Pro Tips
- Use a mandoline for evenly thin slices so everything cooks at the same rate
- Let the dish sit for 10 minutes after baking to thicken and set
- Gruyère melts beautifully but if you can’t find it, try sharp white cheddar
- Taste the cream sauce before pouring—seasoning makes a difference
- Bake covered for the first half to keep it tender, then uncovered to brown
Tools Needed
- Mandoline slicer or sharp knife
- Cutting board
- 9×13” baking dish or round ceramic baking dish
- Mixing bowl
- Whisk or spoon
- Aluminum foil
Substitutions and Variations
- Swap sweet potatoes with Yukon golds for a more traditional scalloped texture
- Use coconut cream instead of heavy cream for a dairy-free version
- Add a layer of sautéed onions or spinach between the layers for extra flavor
- Switch cheeses—try fontina, white cheddar, or mozzarella
Make Ahead Tips
- You can slice the veggies a day ahead—store in water in the fridge to keep them from browning
- The whole dish can be assembled up to 1 day ahead, covered, and chilled. Just bake when ready (add 10-15 extra minutes if baking straight from fridge)
How to Make Scalloped Sweet Potatoes and Butternut Squash
Step 1: Preheat and Grease
Preheat your oven to 375°F. Butter a round ceramic baking dish (or 9×13 if you prefer). Make sure to coat it well so the veggies don’t stick.
Step 2: Slice the Veggies
Peel and slice 2 medium sweet potatoes and 1 small butternut squash into 1/8” thick rounds using a mandoline or a sharp knife. Try to keep them even.
Step 3: Make the Cream Sauce
In a small bowl, combine 1 ½ cups heavy cream, 3 minced garlic cloves, 1 tsp salt, ½ tsp pepper, and 1 tbsp fresh thyme leaves. Stir it up well.
Step 4: Layer the Veggies and Cheese
Start layering half the sweet potatoes and butternut squash slices in the dish. Sprinkle with half the gruyère (¾ cup) and half the parmesan (¼ cup). Pour on half the cream sauce. Repeat with the rest of the veggies, cheese, and sauce.
Step 5: Cover and Bake
Cover the dish with foil and bake for 40 minutes on the center rack of your oven.
Step 6: Uncover and Bake Until Golden
Remove the foil and bake for another 25-30 minutes until golden brown and bubbly.
Step 7: Cool and Serve
Let it cool for 10 minutes before serving so it thickens up and slices cleanly.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warm or microwave individual portions. It may thicken more after chilling but still tastes amazing.
Macros Information (Per Serving – 1/8th of dish, approx.)
- Calories: 280
- Protein: 7g
- Carbs: 22g
- Fat: 19g
- Fiber: 3g
- Sugar: 6g
Why This Recipe Works (Quick Science)
The starches in sweet potatoes and butternut squash combine with the cream to naturally thicken during baking, creating that rich, velvety texture. Gruyère is a great melting cheese, and adding parmesan gives it a sharp salty kick that balances the sweetness of the veggies.
Common Mistakes
- Slicing too thick: Thick slices take longer to cook and won’t soften evenly
- Not seasoning enough: Cream sauce needs good salt and pepper to bring out flavor
- Using too much cheese: It can overpower the dish—stick to the measured amounts
- Skipping the resting time: It needs that 10-minute cool to hold its shape when serving
What to Serve With
- Roasted chicken or turkey
- Pork tenderloin
- Simple green salad with vinaigrette
- Sautéed greens like kale or spinach
- Cranberry sauce or chutney for contrast
FAQ
Can I use frozen squash?
Yes, just make sure it’s thawed and patted dry before slicing.
Can I make this dairy-free?
Try using coconut cream and vegan cheeses, but the texture may be slightly different.
Can I freeze it?
It’s best fresh, but you can freeze leftovers. Reheat in the oven until warmed through.
How do I make it ahead?
Assemble the dish completely, cover, and refrigerate up to 24 hours before baking.