Best 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.

SCALLOPED POTATOES WITH TOMATOES AND BELL PEPPERS

Steps:

• Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm.
• Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.
• Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.
• Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.

NEVER-FAIL SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.