Potato - Creamy Scalloped Sweet Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A unique take on scalloped potatoes and a sweet companion to ham. Try different combinations of cheeses grated & mixed together to find your favourite taste. Ingredients:
1 lb yukon gold potatoes (2 small, approximately) |
1 1/2 lb sweet potatoes (3 medium, approximately) |
1 1/2 cup cheese, grated |
2 cups milk |
1 tbsp margarine (becel margarine made with olive oil) |
2 cloves garlic, minced |
1 tbsp thyme, chopped |
1 tbsp rosemary, chopped |
Directions:
1. Preheat the oven to 400 F
2. Line a 9x9 in pan with parchment paper.
3. Peel and slice both types of potatoes into thin 1/8 slices.
4. Start by layering half the sweet potatoes in a shingle pattern, 2-3 deep, in the bottom of the prepared pan. Season the layer with some salt & pepper and sprinkle with 1/2 cup of cheese.
5. Add the layer of Yukon Gold potatoes, season and sprinkle with 1/2 cup of cheese and finish with a layer of sweet potatoe slices.
6. Heat the cream with the garlic, thyme and rosemary in a small saucepan until just simmering.
7. Pour over the potatoes. Press down with your fingers to allow the cream to seep into the layers.
8. Season and top with the remaining cheese.
9. Cover with buttered foil and bake for 1 hour, removing the foil the last 3 minutes of cooking.
10. Check with a knife that the potatoes are tender. Let the potatoes rest for 20 minutes before serving.
11. TIP - Make ahead and refrigerate. If the potatoes are cold they can be cut into squares to serve. Lift the cold potatoes out of the pan, cut into squares and reheat on a parchment paper-lined baking sheet at 375 F for 20-25 minutes or utnil they're heated through.
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