Scalloped Sweet Potato Casserole Recipes

SCALLOPED SWEET POTATOES

Steps:

• In a greased 1-qt. baking dish, layer half the sweet potato slices, apple slices and crumbs. Repeat layers. Pour corn syrup over top; sprinkle with salt. Dot with butter; sprinkle with nuts. Cover and bake at 400° for 35 minutes.

SWEET & WHITE SCALLOPED POTATOES

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.

SMOKED CHILE SCALLOPED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Whisk together cream and chipotle puree until smooth.
• In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
• Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

SCALLOPED SWEET POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine cream, milk, nutmeg, cinnamon, salt, and black pepper in a large saucepan over medium heat. Add sweet potatoes and simmer until sauce is thickened and sweet potatoes are almost tender, 10 to 15 minutes. Transfer mixture to the prepared baking dish.
• Combine panko bread crumbs, Cheddar cheese, and butter in a bowl; sprinkle topping over sweet potato mixture.
• Bake in the preheated oven until potatoes are tender and cheese topping is browned and bubbling, 35 to 45 minutes.

SAVORY SCALLOPED SWEET POTATO CASSEROLE

Steps:

• Heat the oven to 400°F.
• Use 2 tablespoons of the soft butter and coat the inside of a 9x13-inch oven-proof dish. Sprinkle the Parmesan over the butter turning to cover the bottom and sides. Set aside.
• Combine the cream, sage, rosemary, thyme, garlic, and nutmeg in a saucepan and bring to a simmer over medium-low heat. Do not allow to boil.
• In a small bowl, whisk the eggs together with 2-3 tablespoons of the cream mixture, then slowly add the mixture to the hot cream while continuing to whisk.
• Add the remaining 2 tablespoons of soft butter and the 2 tablespoons of flour to a small dish. With the back of a tablespoon mash the butter and flour together until blended into a paste.
• Whisk the butter-flour paste into the hot cream mixture and simmer for 1 minute until lightly thickened. Set the mixture aside.
• With a sharp knife or a mandoline, slice the peeled sweet potatoes into 1/8-inch thick rounds.
• Layer 1/2 of the sweet potato rounds on the bottom of the prepared baking dish, overlapping as you go. Sprinkle the potatoes with salt and pepper then pour 1/3 of the creamy mixture over the potatoes. Top with 1/2 of the Gruyère.
• Repeat with another layer of potatoes, salt/pepper and 1/3 of the cream and the remaining Gruyère cheese.
• Add the final layer of potatoes, salt/pepper and the last of the cream. With a spatula, press down on the potatoes to compress them.
• Tear off a sheet of foil and coat one side with non-stick oil spray. Cover the dish of potatoes with the foil and transfer the dish to to the oven. Bake the potatoes for 45 minutes.
• Remove the foil and continue baking until the potatoes are tender, browned and bubbly at the edges and no resistance when pierced with the tip of a paring knife, about 25-30 minutes.
• Transfer from the oven and serve piping hot.

SCALLOPED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees.
• Spread half of the sliced potatoes in the bottom of a lightly buttered baking dish.
• Sprinkle with half of the butter and cheese.
• Season with salt & pepper.
• Add remaining sweet potato slices.
• Pour milk over potatoes.
• Top with remaining butter and grated cheese.
• Bake covered for 30 minutes. Remove foil and bake for an additional 15 minutes or until potatoes are tender. Let sit for 10 minutes before serving.

SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN

Steps:

• Preheat oven to 400°F.
• Add the ½ stick of butter to a sauce pan over medium heat and melt. Add the garlic and allow to simmer for 1 minute. Add the cream and herbs to the pan and bring to a simmer. Remove the cream mixture from the heat and set aside.
• Peel, then slice the potatoes and sweet potatoes into 1/4-inch-thick rounds. Add the potatoes to a large mixing bowl and toss with salt and pepper.
• With a tablespoon of butter, grease a 13x9x2-inch baking dish. Arrange sliced potatoes in rows overlapping in the pan and alternating between the two potato types.
• Pour the cream mixture over the potatoes, pressing lightly to submerge the potatoes into the liquid.
• Sprinkle on the cheese, cover with tin foil and bake for 40 minutes. Then uncover and bake until top of gratin is golden and most of liquid is absorbed, about 10-15 minutes longer. Let stand 10 minutes then serve.

CHEESY SCALLOPED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Spray the bottom of a 13×9″ baking dish with Cooking Spray. Set aside.
• Using a mandoline, slice sweet potatoes to 1/3″ thick. (if you do not have a mandoline, use a very sharp knife to slice)
• Add half the sweet potatoes to the greased baking dish.
• In the meantime, heat a small sauce pan to medium high heat. Add butter and shallots to pan. Saute until translucent, about 3-4 minutes. Next add in the garlic and saute for 30 seconds. Then add in the heavy cream, milk, fresh thyme, fresh tarragon, and sea salt and stir. Bring a boil and then remove from heat.
• Pour half the milk mixture over the sweet potatoes. Top with half the gruyere cheese.
• Add another layer of the remaining sweet potatoes, top with remaining milk mixture and cheese.
• Cover with tin foil.
• Bake for 30 minutes.
• Remove the tin foil and bake an additional 25-30 minutes, or until sweet potatoes are tender.
• Optional: top with a garnish of fresh thyme

EASY SCALLOPED POTATOES RECIPE

Steps:

• Preheat oven to 375˚F with the rack in the center of your oven. You'll need a buttered 9x13 casserole dish.
• In a large mixing bowl, stir together ranch, mayonnaise, milk, minced garlic and 1 cup cheddar cheese. Add thinly sliced potatoes and stir until every slice is coated in the creamy sauce.
• Spread the potatoes evenly into the casserole dish, patting them evenly into the dish, then sprinkle on remaining 1 cup cheddar cheese.
• Cover tightly with foil and bake at 375˚F for 65-75 minutes or until tender when pierced with a knife. then remove foil and bake an additional 5 minutes. Broil on high heat for about 2-3 minutes at the end to lightly brown the cheese crust. Rest for 10-15 minutes then garnish with chives to serve.