Parmesan Scalloped Sweet Potatoes With Thyme Food

CREAMY PARMESAN SCALLOPED POTATOES

Steps:

• Preheat oven to 325 degrees. Lightly spray a 2 quart casserole dish with cooking spray and set aside. In a small saucepan melt 2 Tablespoons butter over medium heat and which in the flour, salt and pepper. Add the whipping cream and stir for about 2 minutes until it starts to thicken. Add 1/4 cup parmesan cheese.
• Arrange half of the potatoes in the prepared casserole dish overlapping each other. Spread half of the sauce on top followed by 1/2 cup mozzarella cheese. Repeat with another layer of potatoes and sauce topped with mozzarella cheese and remaining parmesan cheese.
• Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork tender and the top is starting to brown. Sprinkle with chives before serving.

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!

PARMESAN SCALLOPED SWEET POTATOES WITH THYME

Steps:

• Preheat oven to 400 degrees F. With a food processor fitted with the thinnest slicing disk (2 millimeter), or carefully with a mandolin or sharp knife, very thinly slice the potatoes.
• In a large bowl, toss potato slices, shallot, garlic, Parmesan cheese, thyme and pepper. Arrange potato slices in a 13 x 9-inch baking dish. Pour cream over top to submerge the potatoes.
• Cover the dish with foil sprayed with nonstick cooking spray. Place dish on top of a rimmed baking sheet.
• Bake for 20 minutes. Remove the foil and bake until the potatoes are tender and the top is golden brown, 25 to 30 minutes more.
• Enjoy!

BACON / PARMESAN SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 325 degrees F. Grease a 3 - 4 quart casserole dish. In a small bowl, combine, bacon, green onions, chives and thyme. Layer half of the potatoes in the prepared dish. Sprinkle with half of the salt and pepper. Top with half of the bacon-herb mixture. Sprinkle with half of the Parmesan cheese Repeat layers. In a medium bowl, whisk together cream, milk and flour. Pour over potatoes. I topped mine with extra shredded Parmesan. Cover and bake for 1 hour. Increase oven temperature to 400 degrees F. Uncover potatoes and bake for 20-25 minutes longer, until golden brown and bubbly. Enjoy!...I served these with smoked pork chops...delish!

SCALLOPED SWEET POTATO PARMESAN CASSEROLE

Steps:

• Heat oven to 375ºF.
• Melt butter in large skillet on medium heat. Add onions; cook 6 min. or until golden brown, stirring occasionally. Add potatoes and 1/2 cup broth; mix lightly. Cover; simmer 10 min. or until most of the liquid is absorbed, removing the lid after 5 min. and stirring occasionally. Meanwhile, place cream cheese in small saucepan. Add remaining broth; cook on medium heat 2 min. or until cream cheese is completely melted and mixture is blended, stirring frequently.
• Layer half each of the potato mixture and cream cheese mixture in 8- or 9-inch square baking dish. Repeat layers. Sprinkle with Parmesan.
• Bake 25 min. or until potatoes are tender and Parmesan is golden brown.

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.

WHITE AND SWEET SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F.
• In a medium saucepan melt butter then cook leeks over medium heat until softened, about 3 minute Increase heat to medium-high, add cream, broth and thyme, stir and bring to a boil. Reduce heat to medium and simmer until liquid reduces to about 1 1/3 cups, about 5 minute Stir in salt, pepper and nutmeg.
• Using a sharp knife or mandolin, thinly slice potatoes into rounds. In a 2-qt baking dish, starting with white potatoes as the base, alternately layer potatoes, switching directions for each layer. Pour sauce evenly over the potatoes and bake, covered with aluminum foil, 1 hour 30 minute Uncover, sprinkle with cheese and bake until cheese is melted and bubbly, about 20 minute.

PARMESAN SCALLOPED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• In a large, heavy saucepan, melt the butter. Turn temperature to medium high and add the onions, sauté until golden, about 8 minutes.
• Add the garlic, bay leaves, nutmeg, 1 tablespoon salt, and 3/4 teaspoon freshly ground pepper, stir well and cook for 1 minute, then add the cream and milk and bring to a boil. Remove saucepan from the heat, cover, and set stand for 5 minutes.
• In a medium-sized bowl, toss the Parmesan together with the dry bread crumbs, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper.
• Locate the bay leaves in the onion mixture and remove them.
• In a large bowl, gently toss together the sliced potatoes and onion mixture.
• Spread half of the potato mixture in the bottom of a pan-sprayed (I use an olive oil mister) 2-quart baking dish, then sprinkle 2/3 cup of the bread crumb mixture over the top. Spread the remaining potato mixture over, pressing down firmly to pack them down, then cover with remaining bread crumbs.
• Bake at 400 degrees F for about 1 hour, or until the potatoes are tender and the top is a nice, golden brown (if the potatoes brown too quickly, loosely cover the baking dish with foil).
• Note: These can be baked up to 5 hours ahead of serving time then reheated in the oven (preferably, although doing it in the microwave would work in a pinch but the topping won't be crisp if you do so).

PARMESAN CRUSTED SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray. In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes. Add a layer of potatoes to the prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with 3 tablespoons Parmesan. Repeat with remaining potato slices, cream mixture and Parmesan to create 2 more layers. Place into oven and bake until cooked through, about 35-40 minutes. Sprinkle with additional Parmesan and broil for 8-10 minutes, or until top becomes golden brown and crusted. Serve immediately.

DIVINE SCALLOPED POTATOES WITH GRUYERE AND THYME

Steps:

• Preheat oven to 350 degrees F.
• Peel the potatoes and use a mandolin to slice into 1/8 inch thick rounds. You can also use a very sharp knife.
• In a large skillet with high walls or saucepan over medium heat, melt the butter. Add the onion and garlic and cook until softened, 3-5 minutes.
• Add the sage leaves and cook until they've crisped, about 1-2 minutes.
• Add the flour and cook, stirring constantly, for 2 minutes. Add the chicken stock and cook until thickened, stirring frequently, about 3 minutes. Turn off the heat and stir in the milk, cream, salt, pepper, 1/2 of the thyme, and the rosemary.
• Grease a 10.5"x7.5" baking dish with butter. Layer half the potatoes in the baking dish. Pour half the cream mixture over the potatoes and top with half the shredded gruyere. Repeat with remaining potatoes, cream mixture, and cheese. Top with parmesan and remaining thyme.
• Cover with foil and bake in preheated oven for 30 minutes. Removed the foil and bake for an additional 15-20 minutes, until potatoes are tender and the top is browned.
• Let cool for 10 minutes and serve.

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.

SWEET AND WHITE SCALLOPED POTATOES

Steps:

• Heat evaporated milk, bouillon, onion powder and thyme in large skillet over medium-high heat, stirring occasionally, until mixture comes to a full boil and bouillon is dissolved. Add potatoes.
• Cook, stirring occasionally, until mixture comes to a full boil. Cover; reduce heat to low. Cook, rearranging potatoes gently and occasionally, for 35 to 40 minutes or until potatoes are tender. Sprinkle with cheese; serve immediately.
• Cooking tip: for quick thin potato slices, use slicing blade of a food processor.