Scalloped Sweet Potato & Oyster Casserole Recipe

Name: Scalloped Sweet Potato & Oyster Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2- 3/4 pounds Sweet Potatoes; 2 cans 8 Oz Cans, Oysters; 2 Tablespoons Butter; 1 whole Medium Onion, Chopped Finely; 2 Tablespoons Flour; 1 cup Fish Stock (reserved Oyster Fluid From Cans); 1 cup Heavy Cream; 1 teaspoon Salt; 1 cup Grated Sharp Cheddar Cheese; 1 cup Ritz Style Cracker Crumbs

Servings: persons

1
Preheat oven to 350 F. Peel potatoes and slice into 1/4 thick slices.
2
Boil potatoes in a pot of salted water until softened (10-15 minutes).
3
Drain the cans of oysters reserving the liquid.
4
Set the liquid aside.
5
Chop the oysters into bite-size pieces and set them aside.
6
In a saucepan over medium heat, cook the onion in the butter until soft.
7
Blend in half of the flour.
8
Add 1 cup of the reserved oyster liquid, cream and salt.
9
Blend well.
10
Stir in the remaining flour.
11
Cook over medium heat until thickened.
12
When they are done, drain the potatoes.
13
In a buttered casserole dish (8x10-inch or similar) layer half of the potatoes.
14
Top with half of the oysters.
15
Top with half of the cheese.
16
Top with the remaining potatoes.
17
Pour the stock-cream mixture over the potatoes.
18
Spread it across the top.
19
Top with the remaining oysters.
20
Top with the remaining cheese.
21
Top with the cracker crumbs.
22
Cover dish with a sheet of foil and cook for 25 minutes at 350 F. Uncover and cook for 10 more minutes.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2- 3/4 pounds Sweet Potatoes, 2 cans 8 Oz Cans, Oysters, 2 Tablespoons Butter, 1 whole Medium Onion, Chopped Finely, and more.

Yes, Scalloped Sweet Potato & Oyster Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scalloped Sweet Potato & Oyster Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions