This scalloped potato recipe was an instant hit. I used Lancashire White Cheese instead of the cheeses listed and it was great. Use any cheese that strikes your fancy. A great opportunity to try something new.

There are 19.6g net carbs, 6.1g protein and 9 Weight Watchers points per serving.

Scalloped Sweet Potatoes and Thyme Recipe

By kimmy Published: June 18, 2015

  • Yield: 10-12 Servings
  • Prep: 20 mins
  • Cook: 45 mins
  • Ready In: 1 hr 5 mins

Calories: 254 | Fat: 26g | Protein: 6.1g | Carbs: 22.6g | Fibre: 3g | WW Points: 9



  1. In a small saucepan combine the cream, butter, and garlic. Bring to a simmer. Remove from heat. Stir in thyme, salt and pepper. Set aside.
  2. Scrub the Russet potatoes and sweet potatoes and slice potatoes about 1/8 inch thick.
  3. Bring a large pot of salted water to a rolling boil and boil potato slices for 5-7 minutes till slightly soft. Drain and set aside.
  4. Butter a 13x9x2-inch ceramic or glass baking dish.
  5. Place a layer of the Russet potatoes in the dish, followed by a layer of sweet potatoes.
  6. Sprinkle with half of cheese.
  7. Repeat with remaining potatoes and cheese. Pour cream mixture over gratin. Using a spatula, press gently to submerge potato mixture as much as possible.
  8. Preheat oven to 375F.
  9. (180C) Cover tightly with foil. Bake 35 minutes. Uncover; bake until top is golden and most of liquid is absorbed, about 30 to 35 minutes longer. Let stand 15 minutes before serving.