Upgrade your Sunday dinner or holiday computer menu with this creamy scallop potatoes recipe .
Upgrade yourSunday dinnerorholiday menuwith this creamy scollop white potato recipe . Layers of tender russet and sweet potatoes are broil to creamy perfection in a velvety sauce made from Milk River , cream , and a touch of flour for thickness . Thecombination of potatoesadds an heart - catching mix of colors throughout . Fresh thyme and a tinge of whole nutmeg pop the question passion and depth . This savory side is a showstopping summation to any repast , create a delicious blend of flavors , colors , and grain that will get up your mesa .
Our Tips for the Best Scalloped Russet and Sweet Potatoes
To achieve the creamiest and most sophisticated scalloped white potato vine , consider the follow confidential information :
Ingredients
1clove garlic
1Tbsp.butter , softened
1largeonion , discase
Credit: Constatine Poulos
2Tbsp.olive oil
Kosher salt and new ground black pepper
½tsp.snipped fresh thyme
2cupsmilk
½cupwhipping cream
2Tbsp.butter
3Tbsp.all - purpose flour
5mediumrusset potatoes
1mediumsweet tater
Whole nutmeg tree
Directions
Prepare Oven and Baking Dish
Preheat oven to 350ºF. Aggressively rub the inside of a 2 1/2- to 3 - quart gratin dish or 3 - dry quart rectangular baking dish with garlic clove . Generously butter the cup of tea ; set by .
Cook the Onions
Using the mandoline or a tongue slice the Allium cepa half very lightly , approximately 1/16 - column inch thick ( 1/8 - in with a knife ) . warm up the olive oil in a large frypan . Cook onions gently , until legal tender and semitransparent , seasoning well with salt and pepper and inspiration in thyme leave-taking at the end .
Prepare Sauce
In a average saucepan heat Milk River and cream just until simmering . In a large saucepan melt 3 tablespoons butter over medium heat . whisk broom in the flour . Remove from heating plant and step by step whisk off in red-hot milk and pick . Return to heat and convey to boiling , whisking or stirring constantly . Boil gently for 3 to 5 instant or until thickened and the consistence of buttermilk .
Slice Potatoes
skin russet and sweet white potato vine . Very thinly slice spud on a mandoline to about 1/16 - inch midst or slice lightly with a sharp knife . bed one - third the potatoes in baking beauty . time of year generously with common salt and pepper ; sprinkle lightly with nutmeg . Top with one - third the onion and some of the sauce . retell layering in third , finishing with sauce ( cream may not completely cover top ) .
Bake Until Bubbly
Bake uncovered for 45 minutes . Increase oven temperature to 425ºF. Bake for 10 to 15 minutes more or until champagne , golden crusty brown , and Solanum tuberosum are tender when pierced with a wooden plectron . Remove from oven . get stick out 10 minutes before serve .
How To Store and Reheat Scalloped Russet and Sweet Potatoes
stock leftover scallop potato well - wrapped or in an airtight container in the icebox for up to four days . ward off freezing , as the texture may interchange after thawing . have abide at elbow room temperature and reheat , cover , in a preheated 350 ° F oven until hot throughout . Uncover in the last few minutes of baking to help crisp up the top before serving .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tell you how much a nutrient in a food service contributes to a day-after-day diet . 2,000 large calorie a day is used for ecumenical sustenance advice .
