Sweet & White Scalloped Potatoes

Years ago, I bought a Better Homes and Gardens magazine which featured holiday recipes.  Well, the magazine ended up at the bottom of my magazine basket, so this year I was pleasantly surprised to find it and find that it has some great recipes for the holidays!

This scalloped potato dish is great because it’s a mix of regular and sweet potato.  It looks beautiful on the table and it’s delicious.  Also…very easy to make.

Makes about 8 servings



 

Ingredients:

  • 5 medium to large sized red potatoes
  • 2 – 3 medium to large sized sweet potatoes
  • 1/2 stick of butter
  • 1 large onion, diced
  • 3 Tbsp flour
  • 2 1/2 cups milk
  • 3/4 cup grated Parmesan cheese, plus extra shredded for topping
  • leaves of one sprig of fresh tarragon, chopped
  • leaves of 4 sprigs of fresh thyme
  • 1/2 -3/4 tsp salt
  • fresh ground pepper

Instructions:

  1. Heat oven to 350º.
  2. Butter a 13 x 9 inch baking dish.
  3. Wash, dry and peel all the potatoes.
  4. Thinly slice potatoes so they are all relatively the same size about 1/8 thickness.  If you have a mandolin, use that.
  5. Work by alternating between the two different potatoes. First slice the white potato and place the slices vertically at one edge of the baking dish, then slice sweet potato and place about as many slices of as the regular potato in the same fashion, in front of the other slices.  Then continue with the regular potato, etc…The goal is to have a checker board style pattern, alternating the regular potato and the sweet potato.
  6. Once you have all the potatoes sliced and placed, make the sauce by heating the butter over medium heat.  Once it’s melted, but not brown, add the onion.  Once the onion is translucent, add the flour and whisk to make a roux. Stir in the milk and continue to stir constantly until the mixture is thick and bubbly.  Add in the Parmesan cheese, the herbs, and the salt and pepper. You may lower the heat if it’s cooking to rapidly.
  7. Pour the sauce over the potatoes to coat evenly.  Cover and bake for about 40 minutes.  Check by inserting a sharp knife.  The potatoes should be tender when pierced, if not entirely tender, cook for another 5-10 minutes.  Uncover the dish once the potatoes are tender.  Add fresh shredded Parmesan cheese and a sprinkle of panko bread crumbs over the top and return to the oven for about 10-15 more minutes to brown the top.  Garnish with extra fresh herbs and fresh chopped parsley.  You may also add fresh chopped chives.


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