Cheesy Scalloped Sweet Potatoes Food

CHEESY SCALLOPED SWEET POTATOES

Steps:

• Heat oven to 350ºF.
• Cook onions in large nonstick skillet on medium heat 5 to 7 min. or just until tender, stirring frequently. Add broth, Neufchatel and garlic; cook 5 min. or until Neufchatel is completely melted and sauce is well blended, whisking constantly. Remove from heat.
• Add Parmesan, parsley and half the shredded Italian* Five Cheese; mix well. Stir in potatoes.
• Pour into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 55 min. to 1 hour or until potatoes are tender, uncovering after 40 min. Top with remaining shredded cheese; bake 5 min. or until melted. Let stand 10 min. before serving.

SHEET PAN SCALLOPED SWEET POTATOES

Steps:

• Preheat the oven to 450 degrees F. Grease an 18-by-13-inch sheet pan with the butter.
• Put the cream, salad dressing spread, thyme, cayenne, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over medium heat. Bring to a gentle simmer, stirring often, then turn off the heat.
• Thinly slice the potatoes on a mandoline or vegetable slicer into about 1/8-inch-thick rounds. Arrange half of the potato slices in a single, overlapping layer on the prepared sheet pan and sprinkle with salt and half of the Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture over the potatoes.
• Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with the Gruyere and remaining Parmesan. Cook, uncovered and rotating the pan halfway through, until the potatoes are very brown and crusty on top, 15 to 20 minutes more.

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.

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

CHEESY SCALLOPED POTATOES

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.

CHEESY SCALLOPED POTATOES

Steps:

• In greased 1.5 L casserole dish, spray bottom and sides lightly with PAM cooking spray.
• Arrange first layer starting with potatoes, then onion and then cheese.
• In small bowl, combine mushroom soup, milk, Worcestershire sauce and spices; spoon enough over first potato layer to coat everything.
• Repeat steps 1 through 3 until all ingredients are layered ending with cheddar cheese.
• Cover and bake at 400°F for 1 hour or until potatoes are tender and test done using a fork. Uncover and bake 15 minutes longer to brown the top layer of cheese.

CHEESY SHEET PAN SCALLOPED POTATOES

Steps:

• Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
• Bring the cream, thyme, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off the stove.
• Thinly slice the potatoes on a mandoline or vegetable slicer into rounds about 1/8 inch thick. Arrange half the potato slices in a single, overlapping layer on the sheet pan and sprinkle evenly with salt, half the Cheddar and half the Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes. Use a small offset spatula or butter knife to spread the garlic and thyme evenly over the potatoes.
• Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with the remaining Cheddar and Parmesan. Cook uncovered, rotating the pan halfway through, until very brown and crusty on top, 15 to 20 minutes more.

CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.