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Scalloped Sweet Potatoes
Scalloped potatoes are a classic side dish and this one made with layered fresh sweet potatoes is in a rich Havarti cream sauce.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- knife
- casserole dish
- saucepan
- whisk
- pan
📝 Preparation Steps
1
Preheat the oven to 375 degrees F.
2
Peel the skin from the potatoes, rinse under cool water to remove excess dirt; then pat dry. Using a sharp knife or a mandolin, slice the potatoes into 1/4-inch thick slices. (If your potato is large like mine was, you can cut the potato into four quarters; then slice so they pieces are smaller and more bite-sized.)
3
Layer the potatoes into a 2-quart casserole dish until they are up to the top.
4
Next, make the cream sauce by melting the butter in a small saucepan over medium high heat until melted; then whisk in the flour to form a roux.
butter2 tablespoons
5
Add the heavy cream, shredded cheese, thyme, nutmeg, salt and pepper; then whisk ⏱️ 2-3 minutes until the sauce thickens.
6
Pour the cheese sauce over the potatoes; then place the casserole dish on a sheet pan. (The sheet pan will catch any sauce that may drip).
7
Bake for ⏱️ 40-45 minutes until the potatoes are tender when the tip of a sharp knife inserted comes out with little resistance and the casserole is hot and bubbly.
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