Scalloped Russet and Sweet Potatoes

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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!

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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!

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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.

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Absolutely delicious!!! Very easy... I was concerned because my cream didn't completely cover the potatoes. However, no problem.... Will definitely make it again.

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its delicious

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My husband & I loved this! Thank you!

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This is an amazing recipe. I wanted something simple for a winter dinner party. The recipe is fairly easy and I get nothing but compliments. When I first made it, I didn't have quite enough cream so I threw in a few tablespoons of sour cream. It was great. Also, I don't bother to peel the potatoes, just scrub them, and dish tastes fine. Even better day two. Emeril never disappoints me! This is a winner.

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I liked this recipe but did not love it. I found it to be pretty expensive for a side dish, once you buy all the cream and cheese. Also, when reheated, the sauce separates and becomes greasy. However, the next day the potatoes taste really good, if that makes sense. We made it once with a russet/sweet potato mix and once with only russets. I actually preferred it with only russets, as the sweet potatoes seemed to be mushier than the russets even though all were sliced to the same thickness. With that being said, my husband asks for this dish at least every other week. He loves it. Our 3 year olds do not, unfortunately.

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This is one of the best scalloped potato recipes I've ever tried! It was super easy to throw together and tasted wonderful with the russet and sweet potato combo. An absolutely perfect side dish for a big, juicy steak!

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We loved this. I added both baby swiss and regular swiss cheese with fresh chives. I also added chopped onions to the cream , and sprinkled paprika on top. We loved this. Add a lot more cheese than what the recipe calls for..