Scalloped Sweet Potatoes + Fontina Cheese {w/Thyme}

When I stumbled upon this recipe on Better Homes and Gardens I knew I wanted it to grace my table on Thanksgiving. I love sweet potatoes. And I love fontina cheese. And I love the idea of a more savory flavored sweet potato because I tend to gravitate toward recipes that mitigate the natural sweetness – when it comes to dinner sweet potatoes anyway. So I was super excited to try this dish for all the reasons previously mentioned. I firmly believe sweet potatoes must have a presence on your Thanksgiving table and I try a variety of sweet potato dishes every year.

Sadly I would have to say that this was about my least favorite dish this Thanksgiving. Don’t get me wrong. It was good. It just wasn’t as fantastic as I thought it would be.

It could have been user error, too. I was trying to juggle baking this dish, the dressing and the turkey all at the same time. Because the turkey was cooking at a lower temperature, I had to cook this dish longer. By the time I pulled it out, the alfredo-like sauce I had created at the beginning had separated and I could see the butter risen to the top of the dish, which totally annoyed me.

So the flavor of the dish – that was good. But I didn’t like the that sauce separated. It wasn’t aesthetically pleasing to me. At any rate, it may have turned out better if I were creating it on its own and I could pay full, special attention to it. Or maybe not.


  • Nonstick cooking spray
  • lbs sweet potatoes (about 3 medium), peeled
  • T. butter
  • T. flour
  • 1 ½ c. half-and-half, light cream, or milk
  • c. shredded Fontina cheese (4 ounces)
  • T. fresh thyme leaves or 1 tsp. dried thyme, crushed
  • tsp. salt
  • ¼ tsp. ground black pepper


  1. Preheat oven to 350 degrees F. Lightly grease a 2 to 2-½-quart baking dish with butter; set aside.
  2. Using a sharp knife or a mandoline, cut sweet potatoes horizontally into ¼-inch-thick slices. Set aside.
  3. In a medium saucepan melt butter over medium heat. Stir in flour; cook and stir for 1 minute. Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Reduce heat to low. Add 3/4 cup of the cheese, stirring until cheese is melted. Stir in thyme, salt, and pepper.
  4. Place potato slices in the prepared baking dish. Pour sauce over potatoes; sprinkle with the remaining 1/4 cup cheese.
  5. Bake, covered, about 50 minutes or until potatoes are tender. Bake, uncovered, about 20 minutes more or until edges are brown. Let stand for 15 minutes before serving.

Recipe rating:  1/2

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