Best Scalloped Yukon Sweet Potatoes Recipes

SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN

Steps:

• Preheat oven to 400 degrees F. Grease a 9x13" baking dish and set aside.
• In a medium saucepan, combine cream, butter and garlic and bring to a simmer over medium heat. Then remove from heat and set aside.
• Meanwhile prepare fresh herbs, if using, and potatoes. Peel yukon gold potatoes and sweet potatoes and slice into ⅛-inch rounds (I use a mandolin slicer for this). Place in a large bowl. Sprinkle over potatoes chopped parsley, rosemary, sage, thyme, salt and pepper and mix well.
• Spread half of potatoes in prepared baking dish. Sprinkle half of grated cheese over potatoes. Spread remaining half of potatoes on top. Then sprinkle with remaining grated cheese. Pour cream mixture over potatoes, pressing lightly to submerge potatoes as much as possible.
• Cover baking dish tightly with aluminum foil bake 30 minutes in preheated oven. Uncover and bake an additional 25 minutes or until top of gratin is golden brown and most of liquid is absorbed. Let gratin stand 10 minutes before serving.

SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN

Steps:

• Preheat oven to 400°F.
• Add the ½ stick of butter to a sauce pan over medium heat and melt. Add the garlic and allow to simmer for 1 minute. Add the cream and herbs to the pan and bring to a simmer. Remove the cream mixture from the heat and set aside.
• Peel, then slice the potatoes and sweet potatoes into 1/4-inch-thick rounds. Add the potatoes to a large mixing bowl and toss with salt and pepper.
• With a tablespoon of butter, grease a 13x9x2-inch baking dish. Arrange sliced potatoes in rows overlapping in the pan and alternating between the two potato types.
• Pour the cream mixture over the potatoes, pressing lightly to submerge the potatoes into the liquid.
• Sprinkle on the cheese, cover with tin foil and bake for 40 minutes. Then uncover and bake until top of gratin is golden and most of liquid is absorbed, about 10-15 minutes longer. Let stand 10 minutes then serve.

SCALLOPED YUKON & SWEET POTATOES

Steps:

• 1. Preheat oven to 400 degrees F. Butter 9x13 inch glass baking dish.
• 2. Fill a large bowl with cold water. Peel and slice each potato into 1/8 inch thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix kosher salt and black pepper in another small bowl. Drain potatoes and pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish, spreading out evenly. Sprinkle with half of salt pepper mixture, then half of herb mixture. Sprinkle with half of the cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. Cover gratin tightly with foil. Bake 30 minutes. Uncover and bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes before serving.

SMOKED CHILE SCALLOPED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Whisk together cream and chipotle puree until smooth.
• In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
• Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

SCALLOPED POTATOES

Steps:

• Heat oven to 350 degrees. Butter a 9-inch deep-dish glass pie plate.
• In a wide saucepan, combine 3 tablespoons butter, garlic, leek and onions. Place over medium-low heat and sauté until mixture is light golden, about 15 minutes. Add 2 tablespoons tarragon, the cream and potatoes, and mix well. Simmer gently until potatoes are barely tender, about 15 minutes. Season with salt and white pepper to taste.
• Using a slotted spoon, transfer potatoes to pie plate, spreading them evenly and pressing lightly to compact them. Drizzle with 2 to 3 tablespoons of cream from pan. Cover with foil and bake for 40 minutes. Remove foil and continue to bake until top is light golden brown, about 10 more minutes. Remove from heat and allow to rest for 15 minutes. Garnish with a sprinkling of chopped tarragon, and serve.

YUKON GOLD AND SWEET POTATOES ANNA

Steps:

• Preheat oven to 425 degrees. Cut Yukon Gold and sweet potatoes into 1/8-inch-thick slices with a handheld slicer or sharp knife, keeping potato varieties separate.
• Brush an ovenproof 9- or 10-inch nonstick skillet with some butter. Starting in center of pan, arrange about 20 Yukon Gold slices, slightly overlapping, in a circular pattern, covering surface. Brush with butter and generously season with salt and pepper. Make next layer with sweet-potato slices; brush with butter and season. Repeat, alternating colors. Drizzle remaining butter on top of potatoes.
• Cook potatoes over medium-high heat until butter vigorously bubbles in pan, about 4 minutes. Transfer to oven and bake 30 minutes. Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more. Remove from oven, and run a heatproof flexible spatula around edges of potatoes to loosen. Let cool; carefully invert onto a plate, cut into wedges, and serve.

SCALLOPED YUKON GOLD & SWEET POTATO GRATIN WITH FRESH HERBS RECIPE - (4.4/5)

Steps:

• Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel*, then cut into 1/8-inch-thick rounds** and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Note: Do not use dried herbs; it wouldn't be the same. Fresh herbs makes all the difference. Mix sea salt and black pepper in another small bowl. Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. Do ahead: Can be made 6 hours ahead. Cover with plastic wrap and chill.Remove plastic wrap before baking. Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Note: I found that there was a lot of oil that had bubbled to the surface (from the cheese, perhaps). Carefully, I tilted the dish and drained off the oil/fat. This dish was perfect. Let stand 10 minutes; serve. My personal notes: *I did not peel my Yukon Gold potatoes, and they were delicious just the same. **I also used a mandolin to slice my potatoes evenly and thinly. I also found that the baking time, for this dish, took closer to 90 minutes. Next time, I might reduce the amount of liquid.