Photo: Scalloped Russet and Sweet Potatoes Recipe
Ingredients
- 1 teaspoon unsalted butter
- 4 cups heavy cream, or more as needed
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch slices
- 1 1/2 pounds sweet potatoes, peeled and cut into 1/4-inch slices
- 8 ounces Swiss cheese, grated
Directions
Preheat the oven to 400 degrees F. Lightly grease a 2-quart square baking dish with the butter.
Bring the cream to a simmer in a large saucepan over medium-high heat. Add the salt and pepper and stir well. Add the potatoes, adding more cream as necessary to completely cover them. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, 10 to 12 minutes. Remove from the heat.
With a large spoon, transfer 1/3 of the potatoes (both Idaho and sweet), with some of the cream, to the prepared dish, making an even layer. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese, and topping each layer with some of the cream remaining in the pan. Make sure to add enough cream to each layer so that the potatoes are just covered with cream. (You probably will not use all of the cream remaining in the saucepan. Discard any remaining cream.)
Place the dish on a baking sheet and roast until golden brown and bubbly, about 30 minutes. Remove from the oven and let sit for 5 minutes.
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By curram_7749285
arlington, MA
on December 23, 2012
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This is my favorite holiday side dish, pairs wonderfully with ham. I've made it following the recipe exactly, this year I may add some onions and/or other seasonings. My only complaint is that it separates when reheated (but still tastes delicious!
By itinerantb_11455775
Conifer, CO
on October 27, 2012
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Delicious, with some adjustments, especially to the time. I sliced the potatoes thinner than a 1/4 inch but they still needed more time. I suggest cooking the Russets for 10 minutes in the cream before adding the sweet potatoes, and in doing so, the textures will be similar. Be sure the potatoes are at least fork tender, not barely, prior to baking, otherwise you'll need to bake them longer than 30 minutes, which may result in a burnt top. Like others have suggested, I added onion-sauteed 1/3 of a finely minced red onion, then added the cream. I used a teaspoon of nutmeg and white pepper, and doubled the amount of cheese-the lighter version of Swiss cheese-Jarlsberg. Next time, I may sprinkle some fresh Parmesan on top to add even more depth. I used two moderate size potatoes of each type and ended up with a bit over three pounds. Using most of the cream and so much more of the cheese, I needed a two quart glass dish. I'll definitely make this for the holidays! Easy too!
By amanjoe
on April 09, 2012
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Super easy and delicious! I used red potatoes instead of russet. Next time I will add the sweet potatoes a little later than the other potatoes bc they do get mushy, not that it mattered. I also added a tad of dried thyme. Next time I will also add a bit of white pepper for a bit more heat.
Read all 22 reviews