Showing posts with label scalloped potatoes. Show all posts
Showing posts with label scalloped potatoes. Show all posts

Saturday, December 10, 2011

Scalloped Russet and Sweet Potatoes

This was another one of my attempts at making something "different" with potatoes.  I liked it, my husband liked it, my son's friend liked it but my son did not like it at all.  It is a rare event when my son leaves the potatoes on his plate but he did that last night.  I couldn't get him to tell me what he didn't like about them.  I would still recommend giving them a try.  Your kids might like them.   They are not boring potatoes.  This casserole looks pretty with the white and orange potatoes mixed together.  It isn't a particularly difficult recipe.  I was able to make this dish along with the Brussels Sprouts from yesterday and pork chops in a little over an hour.  

Scalloped Russet and Sweet Potatoes
Makes: 8 Servings

1 clove garlic
1 tablespoon butter, softened
1 large onion, peeled
2 tablespoons olive oil
Kosher Salt and freshly ground pepper to taste
½ teaspoon snipped fresh thyme
2 cups milk
½ cup whipping cream
2 tablespoons butter
3 tablespoons all-purpose flour
5 medium russet potatoes
1 medium sweet potato
Whole nutmeg

1.       Preheat oven to 350 degrees F.  Aggressively rub the inside of a 3-quart rectangular baking dish with garlic clove.  Generously butter the dish; set aside.
2.       Using a mandolin or knife, slice the onion halves very thinly, approximately 1/16 inch thick.  Warm the olive oil in a large skillet.  Cook onions gently, until tender and translucent, seasoning well with salt and pepper.  Stir in thyme at the end.  Set aside.
3.       In a medium saucepan, heat milk and cream just until simmered.   In a large saucepan, melt 3 tablespoons butter over medium heat.  Whisk in the flour.  Remove from heat and gradually whisk in hot milk and cream.  Return to heat and bring to boiling, whisking or stirring constantly.  Boil gently for 3 to 5 minutes or until thickened and the consistency of buttermilk.
4.       Peel russet and sweet potatoes.  Very thinly slice potatoes on a mandolin to approximately 1/16-inch thick or slice thinly with a sharp knife.  Layer one-third the potatoes in baking dish.  Season generously with salt and pepper; sprinkle lightly with nutmeg.  Top with one-third the onions and some of the sauce.  Repeat layering in thirds, finishing with sauce (cream may not totally cover top).
5.       Bake uncovered for 45 minutes.  Increase oven temperature to 425 degrees F.  Bake for 10 to 15 minutes more or until bubbly, golden crusty brown, and potatoes are tender when pierced with a wooden pick.  Remove from oven.  Let stand 10 minutes before serving.

Better Homes and Gardens, Dec. 2011