Easy Sweet Potato and Potato Bake
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This Sweet Potato and Potato Bake is creamy, cheesy, and layered with thin slices of sweet potatoes and classic potatoes baked in a garlic cream sauce. It’s the kind of side dish that looks impressive on the table but comes together with simple pantry ingredients and a little slicing.
I actually made this for our Christmas eve dinner as it goes great with chicken, beef and pork. It is perfect for any holiday dinner and can be prepared easily ahead of time.
The layering method is similar to my scalloped potatoes, but with this recipe the sweet potatoes add a touch of natural sweetness, the regular potatoes keep it hearty, and the smoked paprika and sharp cheddar tie it all together.
It’s perfect for holiday dinners, Sunday suppers, or any night you want a cozy side that feels a little special.
Why You’ll Love This Recipe
- Two potatoes, one dish – sweet and savory layers give you the best of both in every bite.
- Make-ahead friendly – assemble it earlier in the day and bake when you’re ready, perfect for busy holidays.
- Delicious and easy – creamy, cheesy, and golden on top, it’s a side dish everyone goes back for.
- Budget friendly – this side dish is easy on the budget but feels special.
Main Ingredients
- Sweet potatoes – they bring color and a gentle sweetness that balances the rich cream sauce.
- Russet or Yukon gold potatoes 0 russets bake up soft and fluffy, while Yukon golds hold their shape and add a buttery flavor. Either works great.
- Butter – the base for the sauce and a little extra richness.
- Garlic – just a quick sauté so it’s fragrant without turning bitter.
- Heavy cream and whole milk – this combo makes the sauce rich and silky without being too heavy.
- Sharp cheddar cheese – sharp cheddar gives you more flavor than mild and melts into every layer.
- Parmesan cheese – sprinkled on top for a golden, slightly crispy finish.
- Herbs – you will need thyme, paprika and parsely.
Substitutions and Variations
- Cheese swap: – Try Gruyère, Gouda, or white cheddar in place of the sharp cheddar for a different flavor.
- Lighter sauce – Use half-and-half instead of the heavy cream and milk. The sauce will be a little thinner but still delicious.
- Add some heat – Stir a pinch of cayenne or red pepper flakes into the cream mixture.
- Add bacon – Sprinkle crumbled cooked bacon between the layers for a smoky, savory twist.
How to Make Sweet Potato and Potato Bake
Here’s a quick overview of the steps. You’ll find the full instructions in the recipe card below.
Step 1 – Prep. Preheat the oven and grease your baking dish. Slice the potatoes and set aside.Melt butter in pan.
Step 1 – Sauté the garlic in the butter.
Step 3 – add the cream
Step 4 – Add the milk
Step 5 – Add the seasonings.
Step 6 – Alternate sweet potatoes and potatoes in the dish.
Step 7 – Then top with half the sauce and cheddar. Repeat, and finish with Parmesan.
Step 8 – Bake covered, then uncovered. Foil on first so the potatoes get tender, then foil off so the top turns golden and bubbly.
Let it sit for 10 minutes so the sauce sets up, then garnish and serve.
Time Saving Tips ⏰
- Use a mandoline to cut the potatoes. It’s the fastest way to get thin, even slices, which means everything cooks at the same rate. (Always use the hand guard!)
- Buy pre-shredded cheese if you’re short on time. Shredding your own melts a little smoother, but either works.
- Slice ahead. Keep sliced regular potatoes in a bowl of cold water in the refrigerator so they don’t brown. Pat them dry before layering.
- Assemble the night before. Cover and store the unbaked dish in the refrigerator, then add 10–15 extra minutes to the covered baking time.
- Make the sauce while you slice. Get the cream mixture warming on the stove while you finish the potatoes.
What to Serve with Sweet Potato and Potato Bake
This cozy side pairs well with so many main dishes – roasted turkey, baked chicken, glazed ham and beef roast.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven – Cover with foil and warm at 350°F for 15–20 minutes until heated through.
Freezing – Cream-based potato dishes can turn a little grainy after freezing, so this one is best enjoyed fresh or from the refrigerator.
FAQs
Do I need to peel the sweet potatoes and potatoes? Peeling gives you the creamiest, most tender layers, which is why this recipe calls for it. If you prefer to leave the skins on, scrub them well and slice thinly.
Why are my potatoes still hard after baking? This usually means the slices were too thick or uneven. Aim for about ⅛ inch thick, and if they still need more time, cover with foil and keep baking in 10-minute increments.
Can I make this ahead of time? Yes! Assemble it up to 24 hours ahead, cover tightly, and store in the refrigerator. Let it sit out for about 20 minutes before baking, and add a little extra time covered.
Can I use only russet or only Yukon gold potatoes? Absolutely. Russets turn out softer and fluffier, while Yukon golds hold their shape a bit more and have a naturally buttery flavor.
Why did my sauce curdle or separate? Bringing the cream to a boil can cause it to separate. Heat it just until warm, then take it off the stove.
Can I double this recipe? Yes. Use two 9×13-inch dishes rather than one deeper dish so the potatoes cook evenly.
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Sweet Potato and Potato Bake
Equipment
- aluminum foil
Ingredients
- 2 medium sweet potatoes peeled
- 2 medium russet or Yukon gold potatoes peeled
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 ½ cups heavy cream
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- Optional: fresh thyme or parsley for topping
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Slice sweet potatoes and potatoes into thin, even rounds (about ⅛ inch thick). Set aside.
- In a saucepan over medium heat, melt the butter. Add garlic and cook for 30 seconds, just until fragrant.
- Stir in the cream, milk, salt, pepper, smoked paprika, and thyme. Heat until warm but not boiling, then remove from heat.
- Layer half of the potatoes in the baking dish, alternating sweet potatoes and regular potatoes. Pour half of the cream mixture over the top and sprinkle with half of the cheddar cheese.
- Repeat with remaining potatoes, cream mixture, and cheddar cheese. Finish with Parmesan on top.
- Cover tightly with foil and bake for 40 minutes.
- Remove foil and bake an additional 20 minutes, or until the potatoes are tender and the top is lightly browned.
- Let rest for 10 minutes before serving. Garnish with fresh herbs if desired.
Notes
Nutrition
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