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Scalloped Sweet Potatoes

by Kahnita Wilkerson • featured in Lighter Dinner Bakes 4 Ways

Ingredients

for 8 servings

  • 1 large sweet potato
  • 2 tablespoons
    olive oil
  • 2 cups
    onion, sliced (300 g)
  • 4 cloves garlic, minced
  • 3 tablespoons
    whole wheat flour
  • 1 cup
    chicken stock, or vegetable stock (235 mL)
  • 1 cup
    milk, or milk alternative (235 mL)
  • salt, to taste
  • pepper, to taste
  • 2 teaspoons
    fresh thyme, divided
  • 1 ½ cups
    cheddar cheese, divided (150 g)
  • ½ cup
    parmesan cheese (55 g)

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Preparation

  1. Preheat oven to 400°F (180°C).
  2. Using a mandolin, slice the sweet potato and add an even layer of slices to a baking dish.
  3. Heat a pan over medium heat then add the olive oil.
  4. Add onion then saute for 3-4 minutes.
  5. Add garlic then saute for 1-2 minutes.
  6. Add flour then cook until well combined.
  7. Add the stock then whisk until well combined.
  8. Add the milk, salt, pepper, and half of the thyme.
  9. Whisk until combined then simmer for 1-2 minutes.
  10. Remove from heat and set aside.
  11. Pour half of the cream sauce on top of the potatoes.
  12. Sprinkle the cheddar and parmesan cheeses.
  13. Add an even layer of potato slices on top. Top with the remaining cream sauce and cheddar cheese.
  14. Cover the baking dish with aluminum foil and bake for 20 minutes.
  15. Carefully remove and allow to cool for 5-10 minutes.
  16. Sprinkle with the remaining thyme, if desired and serve.
  17. Enjoy!
 

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