SWEET & WHITE SCALLOPED POTATOES
I love sweet potatoes and scalloped potatoes, so I decided why not make scalloped sweet potatoes This is a great recipe to change up your holiday table.-Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Arrange potatoes in a greased 13-in. x 9-in. baking dish. In a small saucepan, combine the cream, flour, thyme, garlic, salt and pepper. Bring to a gentle boil. Remove from the heat; pour over potatoes., Cover and bake at 400° for 20 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and the top is golden brown.
Nutrition Facts : Calories 459 calories, Fat 39g fat (24g saturated fat), Cholesterol 143mg cholesterol, Sodium 341mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
EMERIL'S SCALLOPED RUSSET AND SWEET POTATO CASSEROLE
I love to watch Emeril Live. He made this recipe and it looked so good I just had to get the recipe. I haven't ever used both potatoes before in a casserole. Thought it would be very interesting to see what it tasted like. :) I changed the cheese to what we like.
Provided by Marsha D.
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400'.
- Lightly grease a 13x9 baking dish with butter.
- Bring cream to a simmer in a large saucepan over medium heat.
- Add potatoes, layering while dropping in cream.
- Add salt and pepper and stir well.
- (Add more cream if needed to cover potatoes).
- Lower heat and simmer 10 to 15 minutes.
- Remove from heat when potatoes are fork tender.
- With a large spoon, transfer potatoes to baking dish, making a even layer.
- Top with half the cheese and half cream from pan and continue layering with potatoes and cheese, ending with cheese.
- Top with of cream in pan, just enough to cover the potatoes. Discard any remaining cream.
- Place the baking dish on a baking sheet to keep from cream over flowing in oven.
- Bake 30 minutes or until brown and bubbly.
- Remove from oven and let sit 5 minutes before serving.
Nutrition Facts : Calories 826.7, Fat 71.6, SaturatedFat 44.6, Cholesterol 254.7, Sodium 1101, Carbohydrate 33.4, Fiber 4, Sugar 4.1, Protein 15.8
SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN WITH FRESH HERBS
Provided by Lora Zarubin
Categories Milk/Cream Cheese Herb Potato Side Bake Christmas Thanksgiving Vegetarian High Fiber Father's Day Dinner Casserole/Gratin Sweet Potato/Yam Family Reunion Sage Thyme Christmas Eve Potluck Parsley Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
- Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
- Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.
CHEDDAR SCALLOPED RUSSET POTATOES
From America's Test Kitchen: "The quickest way to slice the potatoes is in a food processor fitted with an 1/8-inch slicing blade. If the potatoes are too long to fit into the feed tube, halve them crosswise and put them in the feed tube cut-side down so that they sit on a flat surface. If the potato slices discolor as they sit, put them in a bowl and cover with the cream and chicken broth. If you like, use Parmesan instead of cheddar."
Provided by Pismo
Categories < 4 Hours
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position; heat oven to 425 degrees.
- Melt butter in large Dutch oven over medium-high heat until foaming subsides.
- Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
- Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
- Add potatoes, chicken broth, cream, and bay leaves and bring to simmer.
- Cover, reduce heat to medium-low, and simmer until potatoes are tender (paring knife can easily be slipped into and out of potato slice), about 15 minutes; discard bay leaves.
- Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart gratin dish) and press to an even layer; sprinkle evenly with cheese.
- Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
- Cool 10 minutes before serving.
- To Make Ahead:
- Once the scalloped potatoes have been transferred to the baking dish and pressed into an even layer, they can be wrapped in plastic wrap and refrigerated for up to 24 hours.
- When ready to bake, add the cheese, cover with foil, and bake in a 400-degree oven until the mixture is hot and bubbling, about 45 minutes.
- Remove the foil and cook until the cheddar begins to brown, about 30 minutes longer.
- Let cool for 10 minutes before serving.
Nutrition Facts : Calories 613.3, Fat 37.8, SaturatedFat 23.5, Cholesterol 126.5, Sodium 962.4, Carbohydrate 55.9, Fiber 6.8, Sugar 3.7, Protein 15.7
ROASTED RUSSET & SWEET POTATO WEDGES
Fried fish wouldn't be complete without chips. A cool sour cream sauce tames the heat in these taters, but if you're looking for more spice, add chili powder to the seasonings. -Theresa Eischens, Hutchinson, Minnesota Crispy Beer Battered Fish Recipe >
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cut each russet and sweet potato lengthwise into eight wedges; place in two greased 15x10x1-in. baking pans. Drizzle with oil. Combine the seasonings; sprinkle over potatoes and toss to coat., Bake at 400° for 25-30 minutes or until tender, turning once. , In a small bowl, combine the dip ingredients. Serve with potatoes.
Nutrition Facts : Calories 127 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 295mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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