SCALLOPED SWEET POTATOES
Easy Scalloped Sweet Potatoes Recipe. Thinly slices potatoes in a garlic and buttery cream loaded with cheese.
Provided by Valentina Ablaev
Categories Easy/Medium
Time 1h
Number Of Ingredients 10
Steps:
- Peel and finely slice the sweet potatoes into very thin rounds.
- In a saucepan, sauté butter and garlic until fragrant. Whisk in the flour until combined.
- Add the Parmesan cheese, milk, cream and seasonings, bring to a soft boil. Remove from heat and allow the cream to cool. Once cooled, stir in the shredded cheese.
- In a casserole dish, arrange the potato slices in rows and pour cheese mixture over the sweet potato slices.
- Cover with foil and bake at 400°F for 30-35 minutes. Remove foil and bake an additional 8-10 minutes. Serve warm.
Nutrition Facts : Calories 465 kcal, Carbohydrate 39 g, Protein 13 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 94 mg, Sodium 673 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
SCALLOPED SWEET POTATOES
A friend of a friend brought this to a potluck I had years ago, and I got the recipe because it was great to find a recipe that is different than the typical sweet potato casserole. I've never made it but definitely will now that I'm cooking more.
Provided by karen
Categories Yam/Sweet Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 298.4, Fat 13, SaturatedFat 8.2, Cholesterol 38.3, Sodium 248.7, Carbohydrate 36.7, Fiber 5.1, Sugar 7.2, Protein 9.5
AIR FRYER SCALLOPED SWEET POTATOES
Rich, creamy, cheesy and perfectly savory, these scalloped sweet potatoes are sure to be a crowd favorite at your Thanksgiving spread. And since they're made in an air fryer, precious oven space is freed up for other holiday dishes. The trick to making them perfectly tender is using a mandoline or vegetable slicer-this ensures the potatoes are thin and cook evenly.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the cream, thyme, cayenne, garlic, 1/2 teaspoon salt and several grinds of black pepper in a small saucepan over medium heat. Bring to a gentle simmer, stirring often, and cook for 1 minute; turn off the heat.
- Thinly slice the sweet potatoes on a mandoline or vegetable slicer into about 1/8-inch-thick rounds. Arrange a third of the potato slices in a single, overlapping layer in a 7-inch nonstick cake pan (see Cook's Note). Spoon over a third of the cream mixture, then sprinkle with a pinch of salt and 1 tablespoon of the Parmesan. Repeat with another third of the slices, third of the cream mixture, a pinch of salt and 1 tablespoon Parmesan. Finish with the remaining slices and cream, another pinch of salt and the remaining 1 tablespoon Parmesan.
- Cover the cake pan tightly with foil and place in the basket of a 6-quart air fryer. Air fry at 400 degrees F until the potatoes are tender and easily pierced with a knife and the cream mixture is bubbling along the sides, about 45 minutes.
- Meanwhile, mix the panko, pecans and olive oil in a small bowl. Remove the foil from the cake pan and sprinkle over the panko mixture. Return to the air fryer basket and air fry at 400 degrees F until golden brown, 3 to 4 minutes. Let rest for 5 minutes, then top with the chopped chives.
CREAMY SCALLOPED SWEET POTATOES
Scalloped sweet potatoes cooked slowly in cream, garlic and salt and pepper with melted Monterey Jack and white cheddar cheese!
Provided by foodnessgracious
Categories Side Dish
Time 1h35m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350° Spray an 8 x 10½ x 2 inch deep oven safe baking dish with non stick spray.
- In a pot, combine the cream, milk, garlic, salt and pepper.
- Warm the mixture over a medium heat, stirring until you see bubbles appear around the edge of the pot.
- Add the 6oz of grated white cheddar to the liquid and stir until smooth. Set aside
- Slice the peeled sweet potatoes into thin circles.
- Shingle a layer of sweet potato on the bottom of your prepared dish and season lightly with salt and pepper.
- Add some of the grated Monterey Jack over the sweet potato slices.
- Repeat this process until you have four layers of sweet potato and finishing with grated Monterey Jack on top.
- Stir the milk and cream mixture one more time and slowly pour it over the potatoes.
- Let the dish sit for 10 minutes, gently pressing the potatoes down with the back of a wooden spoon or spatula.
- Place the baking dish onto a large baking sheet pan to catch any drips or spills and place in the oven.
- Bake uncovered for about 70 minutes or until the surface is golden and bubbling.
- Let the potatoes rest for about 15-20 minutes before serving. Covering them with foil will help keep them warm.
CREAMY SCALLOPED POTATOES
This dish is on a regular rotation at my house, its a huge favorite! I have made the sauce using only white cheddar and that is really good also!
Provided by Kittencalrecipezazz
Categories Ham
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 375 degrees (oven rack set to second-lowest position).
- Grease a 13 x 9-inch baking dish (or larger).
- For the sauce; melt butter in a medium heavy-bottomed saucepan over medium heat; add in onion and garlic and saute for 3 minutes.
- Add in flour and whisk 1 minute.
- Slowly add in half and half cream and cook stirring until thickened, smooth and bubbly.
- Add in seasoned salt, black pepper and cayenne.
- Reduce heat to low and mix in the cheddar cheese, Swiss cheese and 1/4 cup parmesan cheese; stir with a wooden spoon until the the cheese has melted and the mixture is smooth (about 1-2 minutes) remove from heat.
- Layer the potatoes into the baking dish (does not have to be in an even layer).
- Pour the cheese sauce over, then mix the sauce using a spatula or a wooden spoon to coat the sauce with the potatoes.
- Sprinkle with 1/2 cup grated Parmesan cheese (or to taste).
- Bake covered for about 30 minutes.
- Remove foil and continue to bake until the top is browned and the potatoes are tender About 35-40 minutes (baking time will vary depending on the size of the potato slices).
Nutrition Facts : Calories 565.2, Fat 28.8, SaturatedFat 18, Cholesterol 86.4, Sodium 381.5, Carbohydrate 59.1, Fiber 6.5, Sugar 3.2, Protein 19.5
CHIPOTLE SCALLOPED SWEET POTATOES
Delicious baked sweet potatoes with a kick, inspired by the one and only Bobby Flay. I have made these for dinenr and everybody LOVED them.
Provided by Nisrine
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk together the heavy cream and chipotle puree until well combined.
- Season the sweet potatoes with salt and pepper. Layer the sweet potatoes in a 6x8-inch baking pan. Drizzle with 5 tablespoons of the chipotle-cream mixture. Repeat with the remaining sweet potatoes and cream mixture to form 3 to 4 layers. Cover with foil paper and bake for 30 minutes. Remove the foil and bake for an additional 45 minutes.
Nutrition Facts : Calories 496.2, Fat 44.1, SaturatedFat 27.4, Cholesterol 163, Sodium 99.3, Carbohydrate 23.3, Fiber 3.1, Sugar 4.4, Protein 4
SCALLOPED SWEET POTATOES
Make and share this Scalloped Sweet Potatoes recipe from Food.com.
Provided by MacChef
Categories Yam/Sweet Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place 2 cups cream in a pot to warm. Add nutmeg.
- Butter a gratin or casserole dish. Layer sliced potatoes and cheese in casserole. Salt and pepper each layer and finish with cheese on top.
- Pour warm cream over top and place casserole on a baking sheet to protect oven from possible over bubbling.
- Bake 30-35 minutes in 350 degree oven.
Nutrition Facts : Calories 331.7, Fat 27.9, SaturatedFat 17.5, Cholesterol 96, Sodium 222.7, Carbohydrate 12.2, Fiber 1.5, Sugar 2.3, Protein 9.2
CREAMY SCALLOPED POTATOES
This recipe is so easy and wonderful! You can do whatever amount of potatoes you want and then just pour heavy cream within one inch below top of potatoes.
Provided by JanV546
Categories Free Of...
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Peel and thinly slice the raw potatoes.
- Layer the potatoes in a greased glass baking dish, putting minced onion, salt and pepper, to taste, between layers.
- Pour enough heavy cream over potatoes till it reaches one inch below top of potatoes.
- Bake at 350 degrees until browned and bubbly and fork tender (1-2 hours). If it becomes browned and tender but is still runny stir and place back in oven until thickened. Once this is done, remove from oven and sprinkle the cheese on top and place back in oven until bubbly.
- The beauty of this recipe is that you can use any amount of potatoes you want. Put enough heavy cream to come one inch below top of potatoes.
- I used 5 medium russet potatoes and 3 cups of heavy cream. I then layered mine in a greased 2.75 square glass baking pan. The amount that I fixed cooked for 1 hour 40 minutes.
Nutrition Facts : Calories 1082.8, Fat 97.6, SaturatedFat 60.8, Cholesterol 355.7, Sodium 272.7, Carbohydrate 41.2, Fiber 3.1, Sugar 1.9, Protein 15.1
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