Sheet Pan Scalloped Sweet Potatoes Food

ALL-CRUST 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, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove.
• Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture 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 Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.

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.

SHEET-PAN SCALLOPED POTATOES

Steps:

• Preheat the oven to 450 degrees F. Spray a large, rimmed baking sheet (18-by-13 inches).
• Melt the butter in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until lightly caramelized, 15 to 20 minutes; if the onions are browning too quickly, reduce the heat to low. When the onions are almost done, stir in the garlic and cook an additional 2 minutes to lightly toast. Remove from the heat.
• Shingle half of the potatoes in 6 or 7 even rows on the prepared baking sheet, making sure the sheet is completely covered. Season the potatoes with salt and pepper, and sprinkle with half of the fontina and Parmesan. Next, evenly spread the caramelized onions over the top; place the sauté pan back on the stovetop and reserve for later. Shingle the remaining half of the potatoes over the onions, and season with more salt and pepper.
• Turn the heat to medium under the sauté pan. Add the cream, rosemary, Dijon and lemon zest, stir together and bring to a simmer. Season with salt and then pour the cream over the potatoes; tilt the baking sheet slightly in all directions to ensure even coverage. Top with the remaining fontina and Parmesan.
• Cover the baking sheet with foil and bake for 15 minutes. Remove the foil and continue baking until the top is golden brown, the edges are crispy and the potatoes are tender, another 20 to 25 minutes. Let the cool for 15 minutes before serving.