Scalloped Sweet Potatoes

There is nobody in my family who doesn't beg for seconds when it comes to Scalloped Potatoes.  But, you know me...always trying to switch it up!  This recipe is perfect for adding some extra vitamins to your dinner plate without the kids fussing!

Sweet Potato season comes at the perfect time...Im guessing Mother Nature planned it that way.  The cool, damp weather instantly makes me feel like comfort food...and who doesn't find comfort in creamy, warm, slow baked potatoes?

This dish is a great one for Thanksgiving dinner.  No fussing about mashing the potatoes, then trying to figure out how to keep them warm because you need stove space.  Scalloped potatoes do best when you just let them be...in the oven, while you prepare the rest of the feast!

2 large Sweet Potatoes

2 Yukon Gold Potatoes

2 Sprigs of Thyme

2 Cups of Heavy Cream

1/2 Cup Parmesan Cheese

1/3 Cup finely chopped Onion (Use a Spanish or a Sweet Onion)

1 tsp Salt

1 tsp Pepper

1 tablespoon Oil

~Peel the potatoes and set aside

~Finely chop the Onion and set aside

~Using a mandolin, Slice all the potatoes thinly (If you don't have a mandolin, just simply slice the potatoes as thin as you can. If they are a bit thicker than a mandolin would slice, you may need to add 5 minutes to the cooking time. Don't worry, It won't change the delicious flavour.)

~Lightly butter a Casserole dish or spray with cooking spray and start to layer your potatoes. I like to start and finish with the sweet potatoes but you can do any arrangement you prefer.  Just be sure they are evenly laid in the dish so everything can cook evenly

~In a medium Saucepan,  Add 1 tablespoon of Oil and sauté the Onions just until translucent.  It will take about 2 minutes

~Pour in the Heavy Cream, leaves from the Thyme, Salt and Pepper and bring to a simmer

~Once its simmering, you can add your Parmesan Cheese and just gently stir to combine

~Carefully pour the hot mixture over the potatoes.  You may need to gently press the potatoes down using a spoon

Sprinkle a little Parmesan cheese on the top of the potatoes and bake for 20-25 minutes at 375 degrees

This dish is the perfect one to bring for Thanksgiving potluck! You can make it ahead and simply warm it in the over for 10-15 minutes at 350 to get it warm and bubbly again!


Natalie