Emeril's Scalloped Russet and Sweet Potato Casserole |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
1 lb idhao potato, peeled and sliced into 1/4 inch slices |
1 lb sweet potato, peeled and sliced into 1/4 inch slices |
1 teaspoon butter |
4 cups heavy cream (or more) |
2 teaspoons salt |
1 teaspoon black pepper, more to your own taste |
8 ounces monterey jack cheese (swiss cheese is recommended) or 8 ounces cheese, of your choice (swiss cheese is recommended) |
Directions:
1. Preheat oven to 400'.
2. Lightly grease a 13x9 baking dish with butter.
3. Bring cream to a simmer in a large saucepan over medium heat.
4. Add potatoes, layering while dropping in cream.
5. Add salt and pepper and stir well.
6. (Add more cream if needed to cover potatoes).
7. Lower heat and simmer 10 to 15 minutes.
8. Remove from heat when potatoes are fork tender.
9. With a large spoon, transfer potatoes to baking dish, making a even layer.
10. Top with half the cheese and half cream from pan and continue layering with potatoes and cheese, ending with cheese.
11. Top with of cream in pan, just enough to cover the potatoes. Discard any remaining cream.
12. Place the baking dish on a baking sheet to keep from cream over flowing in oven.
13. Bake 30 minutes or until brown and bubbly.
14. Remove from oven and let sit 5 minutes before serving.
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