Scalloped Sweet Potatoes Recipe By Tasty Recipes

SCALLOPED POTATOES RECIPE BY TASTY

Scalloped Potatoes Recipe by Tasty image

Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley

Provided by Alvin Zhou

Categories Sides

Time 1h20m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 tablespoon butter
2 cloves garlic
1 tablespoon flour
1 cup milk
1 teaspoon salt
½ teaspoon pepper
3 yukon potatoes, peeled
2 tablespoons grated parmesan cheese
fresh parsley, chopped, for garnish

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!

Nutrition Facts : Calories 329 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 7 grams

SCALLOPED SWEET POTATOES RECIPE BY TASTY

Scalloped Sweet Potatoes Recipe by Tasty image

Here's what you need: large sweet potato, olive oil, onion, garlic, whole wheat flour, chicken stock, milk, salt, pepper, fresh thyme, shredded cheddar cheese, parmesan cheese

Provided by Kahnita Wilkerson

Categories Sides

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 large sweet potato
2 tablespoons olive oil
2 cups onion, sliced
4 cloves garlic, minced
3 tablespoons whole wheat flour
1 cup chicken stock, or vegetable stock
1 cup milk, or milk alternative
salt, to taste
pepper, to taste
2 teaspoons fresh thyme, divided
2 cups shredded cheddar cheese, divided
½ cup parmesan cheese

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!

Nutrition Facts : Calories 346 calories, Carbohydrate 24 grams, Fat 22 grams, Fiber 2 grams, Protein 11 grams, Sugar 7 grams

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