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White and Sweet Scalloped Potatoes

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“I found these in a fall Insider magazine when looking for Thanksgiving dinner ideas, and they were an instant hit. The white potatoes nicely balance the stronger flavour of the sweet potatoes.”
READY IN:
2hrs 20mins
SERVES:
12
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a medium saucepan melt butter then cook leeks over medium heat until softened, about 3 minute Increase heat to medium-high, add cream, broth and thyme, stir and bring to a boil. Reduce heat to medium and simmer until liquid reduces to about 1 1/3 cups, about 5 minute Stir in salt, pepper and nutmeg.
  3. Using a sharp knife or mandolin, thinly slice potatoes into rounds. In a 2-qt baking dish, starting with white potatoes as the base, alternately layer potatoes, switching directions for each layer. Pour sauce evenly over the potatoes and bake, covered with aluminum foil, 1 hour 30 minute Uncover, sprinkle with cheese and bake until cheese is melted and bubbly, about 20 minute.

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