SAVORY SCALLOPED SWEET POTATO CASSEROLE
A savory Scalloped Sweet Potato Casserole just in time for the holidays! Thinly sliced sweet potatoes are layered with a creamy sauce and rich, smooth Gruyère cheese then baked to perfection.
Provided by Pat Nyswonger
Categories Side Dishes
Time 2h
Number Of Ingredients 13
Steps:
- Heat the oven to 400°F.
- Use 2 tablespoons of the soft butter and coat the inside of a 9x13-inch oven-proof dish. Sprinkle the Parmesan over the butter turning to cover the bottom and sides. Set aside.
- Combine the cream, sage, rosemary, thyme, garlic, and nutmeg in a saucepan and bring to a simmer over medium-low heat. Do not allow to boil.
- In a small bowl, whisk the eggs together with 2-3 tablespoons of the cream mixture, then slowly add the mixture to the hot cream while continuing to whisk.
- Add the remaining 2 tablespoons of soft butter and the 2 tablespoons of flour to a small dish. With the back of a tablespoon mash the butter and flour together until blended into a paste.
- Whisk the butter-flour paste into the hot cream mixture and simmer for 1 minute until lightly thickened. Set the mixture aside.
- With a sharp knife or a mandoline, slice the peeled sweet potatoes into 1/8-inch thick rounds.
- Layer 1/2 of the sweet potato rounds on the bottom of the prepared baking dish, overlapping as you go. Sprinkle the potatoes with salt and pepper then pour 1/3 of the creamy mixture over the potatoes. Top with 1/2 of the Gruyère.
- Repeat with another layer of potatoes, salt/pepper and 1/3 of the cream and the remaining Gruyère cheese.
- Add the final layer of potatoes, salt/pepper and the last of the cream. With a spatula, press down on the potatoes to compress them.
- Tear off a sheet of foil and coat one side with non-stick oil spray. Cover the dish of potatoes with the foil and transfer the dish to to the oven. Bake the potatoes for 45 minutes.
- Remove the foil and continue baking until the potatoes are tender, browned and bubbly at the edges and no resistance when pierced with the tip of a paring knife, about 25-30 minutes.
- Transfer from the oven and serve piping hot.
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
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 POTATO PARMESAN CASSEROLE
Scalloped sweet potatoes are layered with cream cheese and sprinkled with Parmesan in this easy side dish casserole.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 8 servings, 3/4 cup each
Number Of Ingredients 6
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.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 27 g, Fiber 4 g, Sugar 8 g, Protein 5 g
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
SCALLOPED SWEET POTATO CASSEROLE
Sliced sweet potatoes are skillet-cooked with chicken broth and then layered into a casserole with a cheese sauce to make this family-pleasing side dish.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Melt butter in large nonstick skillet on medium heat. Add onions; cook 6 min. or until golden brown, stirring occasionally. Stir in potatoes and 1/2 cup broth; cover. Simmer 10 min. or until most of liquid is absorbed, stirring after 5 min. Meanwhile, microwave Neufchatel and remaining broth in medium microwaveable bowl on HIGH 30 to 40 sec. or until Neufchatel begins to melt; whisk until smooth and well blended.
- Layer half each of the potato mixture and Neufchatel sauce in 8-inch square baking dish. Repeat layers; top with Parmesan.
- Bake 25 min. or until potatoes are tender and Parmesan is golden brown.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
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