White and Sweet Scalloped Potatoes
"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
- Ingredients:
- 11
- Yields:
-
1 casserole
- Serves:
- 12
ingredients
- 1 tablespoon butter
- 1 cup leek, thinly sliced (white and light green parts only)
- 1⁄2 cup 35% cream
- 1 cup chicken broth
- 2 teaspoons fresh thyme
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon nutmeg
- 2 white potatoes, peeled
- 2 sweet potatoes, peeled
- 1 1⁄4 cups cheddar cheese, grated
directions
- Preheat oven to 350°F.
- 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.
- 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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Reviews
-
I needed a potato side dish for a meatloaf dinner. I had 2 russet potatoes and several sweet potatoes. Found your recipe and so glad I did. Made it as written and it was so good. The delicate flavors of the potatoes were not overwhelmed by heavy spices. A very pretty dish too. Thanks for the recipe.
RECIPE SUBMITTED BY
MummaKat
Canada
