Garlic Butter Scalloped Sweet Potatoes Food

SCALLOPED SWEET POTATOES

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.

ONE PAN SCALLOPED SWEET POTATOES

Steps:

• Heat butter in a nonstick pot or pan over medium-high heat until fully melted.
• Add garlic and saute until golden brown. Don't let it burn.
• Add flour and mix until combined. It won't be super smooth.
• Mix in milk, heavy cream, parmesan cheese, salt, pepper, salt, pepper, ginger powder, Italian seasoning.
• Bring the mixture to a boil and then remove from heat.
• Mix in half the mozzarella cheese and cheddar cheese. If the cheese mixture is too thick, you can mix in 1/4 cup more milk or heavy cream.
• Arrange the sliced sweet potatoes in a large baking dish or casserole dish (Dimensions: 9x13).
• Pour the cheese mixture on top.
• Sprinkle remaining mozzarella cheese on top.
• Cover with foil paper and bake for 30 minutes at 400 degrees F.
• Then, remove foil and bake for an additional 5 to 10 minutes until top is golden brown and cheesy mixture is bubbling and sweet potatoes are cooked through and tender.
• Garnish with fresh parsley and enjoy!
• Note: To make this a one pan side dish, prepare the cheese mixture in a large oven-safe skillet on stovetop and then gently mix in the sliced sweet potatoes. You can also arrange them nicely but you will have to make sure the sweet potatoes are fully covered with the cheese mixture. Sprinkle mozzarella cheese on top. Cover with foil and bake. Then, remove foil and bake. This way, you won't have to make a casserole dish dirty.

GARLIC BUTTER SCALLOPED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Pull the leaves off the thyme stems. Discard the stems and roughly chop the leaves.
• Place the cream and cornstarch in a small bowl or pot. Whisk well. Add the butter, garlic, thyme, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper. Heat over the stovetop, or in the microwave, just until the butter melts. Then turn off the heat and whisk again.
• Peel and slice each sweet potato one by one. Slice the potatoes into very thin rounds, 1/8-inch thick. Arrange each potato in a 9x13-inch baking dish, fanning it out in a pretty pattern.
• Before peeling and slicing the next sweet potato, pour a little of the cream mixture over the potato slices in the pan, so it does not brown while you work on the other potatoes.
• Repeat until all the sweet potatoes are sliced and arranged prettily in the baking dish. Then pour the remaining cream mixture over the top.
• Bake for 30 minutes. Sprinkle Parmesan cheese over the sweet potatoes. Then bake another 10 minutes until the cheese is golden. Serve warm.

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.

BAKED GARLIC SWEET POTATOES

Steps:

• In a large bowl, combine the oil, garlic, rosemary and salt; add sweet potatoes and toss to coat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Bake, uncovered at 350° for 30 minutes. Add broth; bake 10-15 minutes longer or until potatoes are tender, stirring occasionally.

GARLIC-ROASTED SWEET POTATOES

Steps:

• In a small baking dish, combine the sweet potatoes and garlic. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring every 10 minutes.

GARLIC BUTTER SCALLOPED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees. Coat an 8-inch baking dish with cooking spray.
• Combine the cream and cornstarch together and mix until thoroughly combined. Pour the mixture into a small saucepan over medium-low heat along with the butter, garlic, thyme leaves, sea salt, and freshly cracked pepper, to taste. Cook just until the butter melts and the cream is warm, about 3-5 minutes. Remove from the heat and set aside until needed.
• Using a mandolin or sharp knife, carefully slice the peeled potatoes into 1/8-inch thick rounds. Fan out the potato rounds and arrange them in a decorative pattern in the baking dish.
• Pour the warm cream/butter mixture evenly over the sweet potatoes. Place into the oven and bake for 30-35 minutes. Remove from the oven and sprinkle the top evenly with Parmesan cheese. Return to the oven to bake for another 10 minutes, or until the cheese is melted.
• Serve the sweet potatoes warm. Enjoy.

CHEDDAR SCALLOPED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Peel potatoes and cut diagonally into 1/4-inch thick slices.
• In a saucepan combine 3 cups of the half-and-half, garlic, freshly grated nutmeg and salt and pepper, to taste. Bring to a boil over moderate heat.
• Butter a 1 1/2 quart oval gratin dish, layer potatoes and cheese (reserving 1/4 cup of the cheese for the topping) and pour the cream mixture over the potatoes. Sprinkle the top of the gratin with the reserved cheese and dot with the butter. Transfer the gratin to the oven and bake for 30 to 40 minutes, or until bubbling and golden. Remove from the oven and let it rest for 5 minutes before serving.

BAKED GARLIC SWEET POTATOES

Steps:

• Cut top off garlic bulb and discard. Place garlic bulb, cut side up, in small baking dish. Drizzle with olive oil. Bake at 400*F. for 30 minutes or until garlic is really soft. Cool, remove garlic cloves. Use oil in baking dish to grease 1 1/2 quart baking dish.
• Cook sweet potatoes and white potatoes in boiling salted water 20 minutes or until potatoes are tender. Drain and combine potatoes with garlic cloves in large bowl. Mash until smooth. Add remaining ingredients, reserving 1/4 cup Parmesan cheese, blend.
• Spoon into prepared baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake at 350*F. for 30 minutes, until golden on top. Enjoy!

SCALLOPED SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Using a mandolin, slice the sweet potato. Arrange a layer of sweet potatoes in the bottom of a baking dish.
• Heat the olive oil in a medium pan over medium heat. Add the onion and sauté for 3-4 minutes, until softened. Add the garlic and sauté for 1-2 minutes, until fragrant.
• Add the flour and cook until the vegetables are well coated. Pour in the stock and whisk to incorporate. Pour in the milk and season with the salt, pepper, and half of the thyme. Simmer for 1-2 minutes, until thickened slightly. Remove the pan from the heat.
• Pour half of the cream sauce over the layer of sweet potatoes in the baking dish. Top with 1 cup cheddar cheese and the Parmesan. Add another layer of potatoes, then top with the remaining cream sauce and cheddar cheese.
• Cover the baking dish with aluminum foil and bake for 20 minutes.
• Carefully remove and allow to cool for 5-10 minutes.
• Serve the scalloped sweet potatoes warm, garnished with the remaining thyme.
• Enjoy!

SCALLOPED SWEET POTATOES

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.