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
CHEESY SCALLOPED SWEET POTATO CASSEROLE
This Cheesy Scalloped Sweet Potato Casserole Recipe is a fun twist on the classic sweet potato side dish! Way healthier than sweet potatoes topped with marshmallows, this easy casserole is a huge hit!
Provided by Krista
Categories Side Dish
Time 1h10m
Number Of Ingredients 10
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
Nutrition Facts : ServingSize 2/3 cup, Calories 157 calories, Sugar 7 g, Sodium 216 mg, Fat 9 g, Carbohydrate 15 g, Fiber 2 g, Protein 5 g, Cholesterol 30 mg
CHEESY SCALLOPED POTATOES
Simple, yummy scalloped potatoes!
Provided by Kim
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
- Arrange sliced potatoes in the casserole dish; season with salt.
- Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
- Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.8 g, Cholesterol 27.5 mg, Fat 9 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 866.2 mg, Sugar 4.7 g
CHEESY SCALLOPED SWEET POTATOES
Cheesy Scalloped Sweet Potatoes are so tasty, they threaten to outshine the main dish. Take a gamble and serve up some Cheesy Scalloped Sweet Potatoes.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Cook onions in large nonstick skillet on medium heat 5 to 7 min. or just until tender, stirring frequently. Add broth, Neufchatel and garlic; cook 5 min. or until Neufchatel is completely melted and sauce is well blended, whisking constantly. Remove from heat.
- Add Parmesan, parsley and half the shredded Italian* Five Cheese; mix well. Stir in potatoes.
- Pour into 13x9-inch baking dish sprayed with cooking spray; cover.
- Bake 55 min. to 1 hour or until potatoes are tender, uncovering after 40 min. Top with remaining shredded cheese; bake 5 min. or until melted. Let stand 10 min. before serving.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 390 mg, Carbohydrate 20 g, Fiber 3 g, Sugar 5 g, Protein 9 g
SCALLOPED SWEET POTATOES
This comforting blend of sweet potatoes, apples and pecans has a small yield, so you won't end up with a pan of leftovers. Now that our three boys are grown, I cook for just my husband and me.-Marjorie Wilkerson, Dighton, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 437 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 435mg sodium, Carbohydrate 89g carbohydrate (47g sugars, Fiber 5g fiber), Protein 4g protein.
CHEESY SHEET PAN SCALLOPED POTATOES
Those irresistible crisp, lacy edges are the best part of scalloped potatoes, so we make them in a sheet pan-increasing the surface area for maximum browning. The sauce is packed with plenty of sharp Cheddar that goes perfectly with thin slices of tender potato.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
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