Scalloped Herb And Garlic Sweet Potatoes Food

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.

SWEET & WHITE SCALLOPED POTATOES

Steps:

• Arrange potatoes in a greased 13-in. x 9-in. baking dish. In a small saucepan, combine the cream, flour, thyme, garlic, salt and pepper. Bring to a gentle boil. Remove from the heat; pour over potatoes., Cover and bake at 400° for 20 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and the top is golden brown.

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.

SCALLOPED GARLIC POTATOES

Steps:

• Preheat oven to 375.
• In lightly greased 2-quart shallow baking dish, arrange potatoes. In medium bowl, blend remaining ingredients, pour over potatoes.
• Bake, uncovered, 45 minutes, or until potatoes are tender.
• Tip: You can substitute the Garlic Mushroom Soup Mix with Lipton Savory Herb with Garlic Soup Mix.
• Tip: The surface of peeled potatoes discolors quickly. Use immediately or cover with water to prevent discoloration.

HERBED SCALLOPED POTATOES AND ONIONS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.
• Layer potatoes and onion in prepared baking dish.
• Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper; cook and stir until thick and bubbly, about 2 minutes. Pour mayonnaise mixture over potatoes and onion. Cover baking dish with aluminum foil.
• Bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove foil and continue to bake until golden brown, about 15 minutes more. Sprinkle with chives to serve.

SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN WITH FRESH HERBS

Steps:

• Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
• Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
• Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

SCALLOPED HERB AND GARLIC SWEET POTATOES

Steps:

• Heat oven to 400 degrees F (200 degrees C).
• Spread 1/3 of the potatoes onto bottom of 2-L casserole dish sprayed with cooking spray; top with half each of the onions and flour, then 1/2 cup cheese. Repeat layers. Cover with remaining potatoes.
• Pour milk over all layers; cover.
• Bake 1 hour or until potatoes are tender, uncovering and sprinkling with remaining cheese for the last 20 minutes.