Recipes and Cooking Scalloped Sweet Potatoes with Fontina Cheese and Thyme 4.6 (11) 1 Review A bubbly cream sauce and gooey layer of Fontina cheese make these scalloped sweet potatoes simply irresistible. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 10, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 15 mins Bake Time: 1 hrs 10 mins Stand Time: 15 mins Total Time: 1 hrs 40 mins Servings: 6 Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 pound sweet potatoes (about 3 medium), peeled 2 tablespoon butter 2 tablespoon all-purpose flour 1 ½ cup half-and-half, light cream, or milk 1 cup shredded Fontina cheese (4 ounces) 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, crushed ¼ teaspoon salt ⅛ teaspoon ground black pepper Directions Preheat oven to 350°F. Lightly coat a 2- to 2-1/2-quart baking dish with cooking spray; set aside. Using a sharp knife or a mandoline, cut sweet potatoes horizontally into 1/4-inch-thick slices. Set aside. For sauce, 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. Place potato slices in the prepared baking dish. Pour sauce over potatoes; sprinkle with the remaining 1/4 cup cheese. 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. Tips Don't like thyme? Replace it with rosemary. Love bacon? Scatter 1/4 cup crumbled, crisp-cooked bacon on top before serving. Rate it Print Nutrition Facts (per serving) 326 Calories 17g Fat 35g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 326 % Daily Value * Total Fat 17g 22% Saturated Fat 10g 50% Cholesterol 54mg 18% Sodium 390mg 17% Total Carbohydrate 35g 13% Total Sugars 7g Protein 9g Vitamin C 4.7mg 24% Calcium 222.1mg 17% Iron 1.3mg 7% Potassium 607mg 13% Folate, total 24.2mcg Vitamin B-12 0.5mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.