Scalloped Russet And Sweet Potatoes Recipes

SCALLOPED RUSSET AND SWEET POTATOES

Steps:

• Rub inside of 2-1/2 to 3-qt. gratin dish with garlic clove, coat with the 1 Tbsp. butter.
• With a mandoline or very sharp knife, slice onion about 1/16-inch thickness. In a skillet over low heat cook onion in olive oil until tender, sprinkling well with salt and pepper. Remove from heat; stir in thyme leaves. Set aside.
• In a small saucepan heat milk and cream just until simmering. In a saucepan melt butter over medium heat and whisk in hot milk and cream a little at a time until incorporated. Return to heat; bring to a gentle boil. Cook 3 to 5 minutes or until thickened.
• Peel all potatoes. Slice to about 1/16-inch thickness. Layer one-third of russet and sweet potato slices in prepared dish. Season with salt, ground pepper, and two or three light gratings of nutmeg.
• Scatter about one-third of onions on potatoes. Spoon one-third of cream mixture on potatoes. Create two more layers with remaining potatoes, seasonings, onions, and cream mixture, finishing with cream mixture on top.
• Bake, uncovered, in a preheated 350º oven for 45 minutes. Increase oven temp to 425º. Bake 10 to 15 minutes more or until bubbly, golden crusty brown and potatoes are tender. Remove from oven. Let stand 10 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.

EMERIL'S SCALLOPED RUSSET AND SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400'.
• Lightly grease a 13x9 baking dish with butter.
• Bring cream to a simmer in a large saucepan over medium heat.
• Add potatoes, layering while dropping in cream.
• Add salt and pepper and stir well.
• (Add more cream if needed to cover potatoes).
• Lower heat and simmer 10 to 15 minutes.
• Remove from heat when potatoes are fork tender.
• With a large spoon, transfer potatoes to baking dish, making a even layer.
• Top with half the cheese and half cream from pan and continue layering with potatoes and cheese, ending with cheese.
• Top with of cream in pan, just enough to cover the potatoes. Discard any remaining cream.
• Place the baking dish on a baking sheet to keep from cream over flowing in oven.
• Bake 30 minutes or until brown and bubbly.
• Remove from oven and let sit 5 minutes before serving.