Scalloped Potatoes Recipe | Vegetarian Times Skip to main content

Scalloped Potatoes

There are lots of reasons to scallop sweet potatoes instead of plain white spuds. Vitamins A and E—both good for the immune system—are two. And since this recipe has only 3 grams of fat (versus the 9 grams or more in many homemade versions), you won't have to turn down seconds!



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1 Tbs. unsalted butter
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1 medium onion, thinly sliced
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2 ½ cups roasted or low-sodium vegetable broth
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1 cup low-fat milk
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3 cloves garlic, minced (about 1 Tbs.)
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1 ½ tsp. fresh thyme
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⅛ tsp. nutmeg
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1 bay leaf
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3 medium sweet potatoes (about 2 ½ lb.), peeled and thinly sliced
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¼ cup grated Parmesan cheese


1. Preheat oven to 375°F. Coat 8 8-oz. ramekins or 9x13-inch baking dish with cooking spray.

2. Melt butter in large saucepan over medium heat. Add onion slices, and sauté until soft, about 7 to 10 minutes. Add broth, milk, garlic, thyme, nutmeg and bay leaf; bring to a simmer. Cook until liquid is reduced to just under 3 cups, about 7 minutes. Remove bay leaf, and season to taste with salt and pepper.

3. Add sweet potatoes to liquid. Return to a simmer, and cook, stirring occasionally, 5 minutes.

4. Pour mixture into ramekins or baking dish; bake 30 minutes for ramekins, 40 minutes for baking dish, basting potatoes occasionally with liquid in dish. Sprinkle cheese over potatoes, and bake ramekins 10 minutes; large dish 20 minutes. Let both rest 5 minutes before serving.

Nutrition Information: 

4 g
Total Fat: 
3 g
Saturated Fat: 
1 g
30 g
7 mg
194 mg
3 g
2 g
Serves 8