Sweet White Scalloped Potatoes Recipes

SWEET & WHITE SCALLOPED POTATOES

Sweet & White Scalloped Potatoes image

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

Ingredients

3 medium sweet potatoes, peeled and thinly sliced
3 medium russet potatoes, peeled and thinly sliced
3-1/2 cups heavy whipping cream
2 tablespoons all-purpose flour
4 teaspoons minced fresh thyme
3 small garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper

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.

WHITE AND SWEET SCALLOPED POTATOES

White and Sweet Scalloped Potatoes image

I found these in a fall Insider magazine when looking for Thanksgiving dinner ideas, and they were an instant hit. The white potatoes nicely balance the stronger flavour of the sweet potatoes.

Provided by MummaKat

Categories Potato

Time 2h20m

Yield 1 casserole, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 cup leek, thinly sliced (white and light green parts only)
1/2 cup 35% cream
1 cup chicken broth
2 teaspoons fresh thyme
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
2 white potatoes, peeled
2 sweet potatoes, peeled
1 1/4 cups cheddar cheese, grated

Steps:

Preheat oven to 350°F.
In a medium saucepan melt butter then cook leeks over medium heat until softened, about 3 minute Increase heat to medium-high, add cream, broth and thyme, stir and bring to a boil. Reduce heat to medium and simmer until liquid reduces to about 1 1/3 cups, about 5 minute Stir in salt, pepper and nutmeg.
Using a sharp knife or mandolin, thinly slice potatoes into rounds. In a 2-qt baking dish, starting with white potatoes as the base, alternately layer potatoes, switching directions for each layer. Pour sauce evenly over the potatoes and bake, covered with aluminum foil, 1 hour 30 minute Uncover, sprinkle with cheese and bake until cheese is melted and bubbly, about 20 minute.

Nutrition Facts : Calories 131.8, Fat 8.1, SaturatedFat 5.1, Cholesterol 26, Sodium 263.4, Carbohydrate 10.6, Fiber 1.3, Sugar 1.5, Protein 4.5

SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN WITH FRESH HERBS

Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs image

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

Ingredients

1 1/2 pounds medium Yukon Gold potatoes
1 1/2 pounds medium red-skinned sweet potatoes (yams)
2 cups heavy whipping cream
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 1/2 teaspoons fine sea salt
3/4 teaspoon freshly ground black pepper
1 1/4 cups (packed) coarsely grated Gruyére cheese (about 5 ounces)

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.

WHITE CHEDDAR SCALLOPED POTATOES

White Cheddar Scalloped Potatoes image

This recipe has evolved over the past eight years. After I added the thyme, ham and sour cream, my husband declared, "This is it!" I like to serve this rich, saucy entree with a salad and homemade French bread. -Hope Toole, Muscle Shoals, Alabama

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1/4 cup butter
1 medium onion, finely chopped
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/2 teaspoon pepper
3 cups 2% milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
8 cups thinly sliced peeled potatoes
3-1/2 cups cubed fully cooked ham
2 cups shredded sharp white cheddar cheese

Steps:

Preheat oven to 375°. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in soup. Remove from heat; stir in sour cream., In a greased 13x9-in. baking dish, layer half of each of the following: potatoes, ham, cheese and sauce. Repeat layers., Bake, covered, 30 minutes. Bake, uncovered, 40-50 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 417 calories, Fat 20g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 1267mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.

WHITE-CHEDDAR SCALLOPED POTATOES

White-Cheddar Scalloped Potatoes image

Special enough for an occasion like Easter dinner, but plenty simple to prepare for a casual supper too, this recipe for creamy, cheese-topped scalloped potatoes is a keeper. The dish will complement just about any main, but goes especially well with this sweet-and-savory Honey-Glazed Spiral Ham.

Provided by Greg Lofts

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 2h20m

Yield Serves 10 to 12

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter, plus more, softened, for dish
8 ounces shallots (about 4), thinly sliced (1 1/3 cups)
1 clove garlic, minced
2 thyme sprigs, plus 1 teaspoon leaves
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/8-inch-thick rounds
2 cups whole milk
1 cup heavy cream
Kosher salt and freshly ground pepper
5 ounces sharp white cheddar, grated (about 1 1/2 cups)

Steps:

Preheat oven to 325°F with a rack in lower third. Brush a 2-to-2 1/2- quart baking dish with butter. Melt 1 tablespoon butter in a large saucepan over medium heat. Add shallots, garlic, and thyme sprigs; cook, stirring occasionally, until shallots are beginning to turn golden, 5 to 7 minutes (if they brown quickly, reduce heat). Stir in potatoes, milk, cream, and 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are easily pierced with the tip of a knife, about 3 minutes. Remove and discard thyme.
Using a slotted spoon, transfer one-third of potato mixture to prepared dish. Season with salt and pepper; sprinkle with one-third of cheese. Repeat layering once more; top with remaining potato mixture and season. Cut remaining 2 tablespoons butter into cubes; sprinkle over top. Carefully pour liquid from pan over top. Scatter on remaining cheese, thyme leaves, and more pepper. Transfer dish to a parchment-lined rimmed baking sheet.
Bake until bubbly, 1 hour, 20 minutes to 1 1/2 hours. Let cool at least 20 minutes (so cream mixture can be fully absorbed), loosely tented with foil, before serving.

CHEESY SCALLOPED POTATOES

Cheesy Scalloped Potatoes image

Simple, yummy scalloped potatoes!

Provided by Kim

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 1h25m

Yield 6

Number Of Ingredients 6

Ingredients

6 medium potatoes, peeled and thinly sliced
2 teaspoons salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
¾ cup shredded Swiss cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
Arrange sliced potatoes in the casserole dish; season with salt.
Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.8 g, Cholesterol 27.5 mg, Fat 9 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 866.2 mg, Sugar 4.7 g

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