Scalloped Sweet Potatoes Recipe By Tasty Food

SCALLOPED POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
• Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
• Bring to a boil, then remove from heat.
• Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
• Pour the sauce on top of the potatoes, then sprinkle with parmesan.
• Bake for about 1 hour, until the top is bubbly and golden brown.
• Sprinkle chopped parsley on top, then serve.
• Enjoy!

SCALLOPED SWEET POTATOES

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.

SCALLOPED SWEET POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine cream, milk, nutmeg, cinnamon, salt, and black pepper in a large saucepan over medium heat. Add sweet potatoes and simmer until sauce is thickened and sweet potatoes are almost tender, 10 to 15 minutes. Transfer mixture to the prepared baking dish.
• Combine panko bread crumbs, Cheddar cheese, and butter in a bowl; sprinkle topping over sweet potato mixture.
• Bake in the preheated oven until potatoes are tender and cheese topping is browned and bubbling, 35 to 45 minutes.

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.

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:

• In a greased 1-qt. baking dish, layer half the sweet potato slices, apple slices and crumbs. Repeat layers. Pour corn syrup over top; sprinkle with salt. Dot with butter; sprinkle with nuts. Cover and bake at 400° for 35 minutes.

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.

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.

SCALLOPED SWEET POTATOES

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender, about 15 minutes.
• Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Add leek; cover and and cook, stirring occasionally, until tender, about 7 minutes. Stir in flour, salt, and pepper; cook, stirring for 1 minute. Stir in milk slowly. Cook, stirring, until evenly thickened, about 5 minutes.
• Remove sauce from heat. Drain sweet potatoes and gently stir in sauce to coat. Arrange potatoes in rows in an 8-inch square glass baking dish. Spoon any remaining sauce on top.
• Stir bread crumbs, Parmesan cheese, and butter for topping together in a small bowl until crumbly. Sprinkle over sweet potatoes.
• Bake, uncovered, until heated through, about 20 minutes. Turn on the oven's broiler and broil until golden, about 3 minutes.

SCALLOPED SWEET POTATOES

Steps:

• Position racks in upper and lower third of oven; preheat to 425 degrees F.
• Toss sweet potatoes with 1 tablespoon oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. increase heat to medium high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from heat.
• When the sweet potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the sweet potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the sweet potatoes and top with 1/2 cup cheese. Add the remaining sweet potatoes and top with the remaining sauce and cheese. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with rosemary.

CHEESY SCALLOPED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Spray the bottom of a 13×9″ baking dish with Cooking Spray. Set aside.
• Using a mandoline, slice sweet potatoes to 1/3″ thick. (if you do not have a mandoline, use a very sharp knife to slice)
• Add half the sweet potatoes to the greased baking dish.
• In the meantime, heat a small sauce pan to medium high heat. Add butter and shallots to pan. Saute until translucent, about 3-4 minutes. Next add in the garlic and saute for 30 seconds. Then add in the heavy cream, milk, fresh thyme, fresh tarragon, and sea salt and stir. Bring a boil and then remove from heat.
• Pour half the milk mixture over the sweet potatoes. Top with half the gruyere cheese.
• Add another layer of the remaining sweet potatoes, top with remaining milk mixture and cheese.
• Cover with tin foil.
• Bake for 30 minutes.
• Remove the tin foil and bake an additional 25-30 minutes, or until sweet potatoes are tender.
• Optional: top with a garnish of fresh thyme

PALEO AND VEGAN SCALLOPED SWEET POTATOES

Steps:

• Preheat your oven to 400 degrees and place two squares of tinfoil on top of each other (shiny side up!)
• Cut the tops of each head of garlic off, so that the tips of each clove is exposed. Peel of any of the large pieces of papery skin. Drizzle the heads with a little bit of olive oil and rub it in. Wrap the tinfoil up like a packet and place into the oven. Cook until the garlic is tender, about 45 minutes.
• Once the garlic has roasted, squeeze the garlic out of it's skin and finely chop it. Additionally, reduce the oven temperature to 350 degrees.
• Heat the remaining 2 Tbsp of olive oil up in a very large, oven-safe frying pan, set over medium/high heat. Cook the onion until golden brown and soft, about 5 minutes.
• Add 1 Cup of coconut milk and 1 Cup of almond milk and bring to a boil. While you wait for the liquid to boil, whisk together the remaining 1 Tbsp of coconut milk, 1 Tbsp of almond milk and 1 1/2 Tbsp of potato starch in a small bowl, until smooth.
• Once the milk mixture boils, whisk in the potato starch mixture, stirring constantly so it doesn't gum up in the milk and boil for 2 minutes, again stirring constantly.
• Reduce the heat to medium, add in the salt, pepper and chopped roasted garlic, and cook the sauce for an additional 5-6 minutes until nice and thick, stirring frequently.
• Once the sauce has cooked, add in the thinly sliced potatoes and stir around until they are coated in the sauce. This can get a little messy! Then, move the potatoes around with you spoon until they are in flat layers. ***
• Cover the pan with tinfoil and place into the oven for 30 minutes. Uncover the pan, press the potatoes down so they really sink into the sauce, and cook and additional 30-40 minutes, until the potatoes are fork tender and the top if browned. OPTIONAL: Turn your oven to high broil and broil the potatoes for 3-4 minutes to darken the top.
• Let the potatoes stand for 10 minutes and then DEVOUR.

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.

SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN

Steps:

• Preheat oven to 400°F.
• Add the ½ stick of butter to a sauce pan over medium heat and melt. Add the garlic and allow to simmer for 1 minute. Add the cream and herbs to the pan and bring to a simmer. Remove the cream mixture from the heat and set aside.
• Peel, then slice the potatoes and sweet potatoes into 1/4-inch-thick rounds. Add the potatoes to a large mixing bowl and toss with salt and pepper.
• With a tablespoon of butter, grease a 13x9x2-inch baking dish. Arrange sliced potatoes in rows overlapping in the pan and alternating between the two potato types.
• Pour the cream mixture over the potatoes, pressing lightly to submerge the potatoes into the liquid.
• Sprinkle on the cheese, cover with tin foil and bake for 40 minutes. Then uncover and bake until top of gratin is golden and most of liquid is absorbed, about 10-15 minutes longer. Let stand 10 minutes then 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 SWEET POTATOES

Steps:

• Mix soup, milk, mozzarella cheese, onion, oregano, garlic and pepper in shallow 4 qt (4 L) baking dish.
• Stir in potatoes and spread evenly.
• Sprinkle Parmesan cheese on top.
• Bake, uncovered, at 375°F (190°C) until potatoes are tender – about 1 hour 15 minutes. Let stand for 5 minutes before serving.

SCALLOPED SWEET POTATOES

Steps:

• Preheat oven to 400°F.
• Peel sweet potatoes, cut them into medallions and arrange them in your baking dish.
• Place a small sauce pan on the stovetop. Add unsalted butter, brown sugar, water, spices and salt. Turn heat to medium and stir ingredients as they melt together.
• Once the mixture is fully melted, use a pastry brush to evenly distribute ¾ of your sauce onto sweet potato medallions. Cover baking dish with foil and bake for 45-50 minutes.
• Remove baking dish from the oven and take foil off. Distribute the remaining ¼ of your sauce mixture onto the potato medallions. Sprinkle with chopped pecans and mini marshmallows.
• Place baking dish back into the oven and turn it to the broil setting. Broil for 1-2 minutes to toast the marshmallows. Keep a close eye on the dish as your broil, it won't take long!
• Remove from the oven and allow to cool for 10-15 minutes. Serve and enjoy!

SCALLOPED SWEET POTATOES

Steps:

• First, preheat the oven to 400 degrees F.
• Peel and slice the sweet into very thin rounds. You can use a mandoline slicer to do this.
• In a saucepan, over medium heat, sauté butter and garlic until fragrant. Add the flour and whisk in until combined.
• Next, add the Parmesan cheese, milk, cream, salt, pepper, cinnamon, ground ginger, nutmeg, chopped fresh rosemary, stir and bring the mixture to a soft boil. Remove from heat and allow to cool a bit.
• Once cooled, stir in the shredded mozzarella and cheddar cheese.
• Arrange the thinly sliced sweet potatoes in a row or in circles In a casserole dish, and pour the cheese mixture on top evenly.
• Then, cover with foil and bake for 30-35 minutes.
• Remove foil and bake for an additional 8 to 10 minutes.
• Garnish with fresh rosemary and serve warm.

ROCKY ROAD SCALLOPED SWEET POTATOES

Steps:

• Pre-heat oven to 400 degrees.
• In a medium sized bowl, melt the butter in the microwave then stir in the brown sugar.
• Place the thinly sliced sweet potatoes in a large bowl and thoroughly toss them in the butter/brown sugar mixture until the potatoes are coated.
• Pour half of the potatoes in a 9x13 pan. Then sprinkle on half of the chocolate chips, chopped almonds, and marshmallows. Pour on the remaining half of the sweet potatoes. The pan will be heaping, but it will sink down as it cooks.
• Bake for 35 to 45 minutes until the potatoes are fork tender.
• Remove from oven and and let cool for 5 minutes.
• Set the broiler on the oven to high.
• Add the remaining marshmallows to the pan and put under the broiler until the tops of the marshmallows are toasted. Watch it closely, they toast up fast!
• Remove from the oven and let cool for 5 more minutes, then sprinkle the top with remaining almonds and chocolate chips.